Low Fat Chicken Curry Puff
Indulge in the irresistible flavors of these **Low Fat Chicken Curry Puffs**, a lighter take on the classic savory snack perfect for guilt-free enjoyment. Packed with tender bites of lean chicken breast, vibrant vegetables like carrots and peas, and a fragrant blend of curry powder and cumin, this recipe strikes a delightful balance between bold spices and creamy light coconut milk. Wrapped in delicate, ultra-crispy phyllo pastry sheets and baked to golden perfection, these puffs are a healthier alternative to deep-fried versions. Easy to prepare with just 20 minutes of prep time, they make a fantastic appetizer, party snack, or quick meal that’s sure to impress. Low in fat yet rich in flavor, these curry puffs are ideal for anyone looking for a delicious, wholesome treat without compromising on taste!
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Recipe Information
Ingredients
- 200 grams Boneless skinless chicken breast
- 1 medium Onion
- 2 Garlic clove
- 1 medium Carrot
- 50 grams Peas
- 100 milliliters Light coconut milk
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 tablespoon Lemon juice
- 8 Phyllo pastry sheets
- Olive oil spray
Instructions
Dice the chicken breast into small cubes and set aside.
Finely chop the onion and garlic, and grate the carrot.
In a non-stick skillet, spray a little olive oil and sauté the onion and garlic over medium heat until translucent.
Add the chicken cubes to the skillet and cook until they are lightly browned on all sides.
Stir in the grated carrot and peas, and cook for another 2-3 minutes.
Add the curry powder, ground cumin, salt, and pepper. Mix well to coat the chicken and vegetables.
Pour in the light coconut milk and let it simmer for 5 minutes, until the sauce reduces slightly.
Stir in the lemon juice and adjust seasoning if necessary. Let the mixture cool.
Preheat the oven to 200°C (390°F).
Lay a sheet of phyllo pastry on a clean surface and lightly spray with olive oil, place another sheet on top and repeat until there are four layers.
Cut the layered pastry into squares.
Place a spoonful of the chicken curry mixture in the center of each square.
Fold the squares into triangles, sealing the edges securely by pressing with a fork.
Place the puffs on a baking tray lined with parchment paper and lightly spray the tops with olive oil.
Bake in the preheated oven for 12-15 minutes until golden brown and crispy.
Allow the puffs to cool slightly before serving.
Nutrition Facts
Calories |
891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 6215 mg | 270% | |
| Total Carbohydrate | 121.6 g | 44% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 13.4 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1103 mg | 23% | |
*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.
