Low Carb Chicken Curry Puff
Indulge in the irresistible flavors of this Low Carb Chicken Curry Puff, a wholesome twist on the classic snack! Featuring a rich, aromatic filling of tender chicken breast cooked with yellow onion, garlic, ginger, and fragrant curry powder, all enveloped in a creamy coconut-based sauce, this recipe delivers all the comforting, spicy warmth you crave—without the carbs. The golden, flaky crust is crafted from a unique blend of almond flour, mozzarella, and cream cheese, making it a keto-friendly alternative that doesn't skimp on texture or taste. Perfectly baked to a golden crisp, these savory puffs are ideal as an appetizer, snack, or even a light dinner. Easy to prepare in just under an hour, these flavorful bites will transport your taste buds to a world of spice and indulgence while keeping you on track with your low-carb goals.
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Recipe Information
Ingredients
- 200 grams chicken breast, boneless and skinless
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 2 whole garlic cloves, minced
- 1 teaspoon ginger, grated
- 1.5 tablespoons curry powder
- 100 milliliters coconut cream
- 150 grams almond flour
- 150 grams shredded mozzarella cheese
- 50 grams cream cheese
- 1 large egg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
Preheat your oven to 180°C (350°F).
In a skillet, heat coconut oil over medium heat. Add chopped onion and sauté until translucent, about 3 minutes.
Add minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add diced chicken breast to the skillet and cook until browned and fully cooked, about 6-7 minutes.
Stir in the curry powder and cook for 1 minute, ensuring the chicken is well coated.
Pour in coconut cream, reduce heat to low, and simmer for 3-4 minutes until the sauce thickens slightly. Stir in salt, black pepper, and chopped cilantro then set aside to cool.
In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave for 1 minute on high until melted, then mix until smooth.
Stir in almond flour and an egg until a dough forms. Knead the dough gently with your hands for uniform consistency.
Roll out the dough between two sheets of parchment paper to about 1/4 inch thickness. Cut out circles using a cookie cutter or a glass about 3-inch wide.
Place a spoonful of the cooled chicken curry mixture onto one half of each dough circle.
Fold the dough over to enclose the filling, pressing the edges with a fork to seal.
Place the curry puffs on a baking sheet lined with parchment paper.
Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown.
Allow the puffs to cool slightly before serving.
Nutrition Facts
Calories |
2606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.5 g | 235% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 5714 mg | 248% | |
| Total Carbohydrate | 107.2 g | 39% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 63.6 g | ||
| Protein | 144.2 g | 288% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1532 mg | 118% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 947 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
