Low Sodium Chicken Curry Puff
Savor the bold flavors and health-conscious twist of these Low Sodium Chicken Curry Puffs—perfect for snack time or entertaining. This delightful recipe combines tender chunks of chicken breast, creamy potatoes, vibrant green peas, and aromatic low sodium curry powder, all enveloped in flaky, golden puff pastry. The filling is simmered with fragrant garlic, ginger, and onions, then brightened with fresh coriander for a burst of freshness. Easy to prepare with frozen puff pastry and minimal sodium, these portable curry puffs offer the perfect balance of flavor and nutrition, making them ideal for low-sodium diets. Whether served warm as an appetizer or a grab-and-go treat, these puffs are sure to impress!
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Recipe Information
Ingredients
- 250 grams Boneless, skinless chicken breast
- 1 medium Potatoes
- 2 sheets Frozen puff pastry sheets
- 1 tablespoon Low sodium curry powder
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 tablespoon Olive oil
- 100 milliliters Low sodium chicken broth
- 50 grams Frozen green peas
- 2 tablespoons Coriander leaves, chopped
- 1 Egg, beaten (optional, for glazing)
Instructions
Preheat the oven to 200°C (392°F).
Peel and dice the potatoes into small cubes. Boil in a pot of water until tender, about 10 minutes. Drain and set aside.
While the potatoes are cooking, cut the chicken breast into small cubes.
Heat olive oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger, sautéing until fragrant and the onion is translucent.
Add the chicken cubes to the pan and cook until they start turning white.
Stir in the low sodium curry powder and cook for another 2 minutes, coating the chicken evenly.
Pour in the low sodium chicken broth and add the cooked potatoes and peas. Simmer the mixture for 5-7 minutes until the chicken is fully cooked and there is little liquid remaining.
Stir in the chopped coriander leaves and remove the pan from heat. Let cool.
Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares.
Place a spoonful of the chicken mixture into the center of each pastry square. Fold the pastry over to form a triangle, pressing the edges with a fork to seal.
If using, brush the tops of each puff with a beaten egg for a golden finish.
Place the puffs on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-18 minutes, or until the pastry is golden and puffed.
Serve warm, either as a snack or appetizer.
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 398 mg | 132% | |
| Sodium | 964 mg | 42% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 10.2 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 164 mg | 13% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2282 mg | 49% | |
*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.
