Mediterranean Diet Chicken Curry Puff
Experience the perfect fusion of flavor and health with these Mediterranean Diet Chicken Curry Puffs, a lighter twist on a traditionally indulgent treat. Packed with tender, spiced chicken breast seasoned with cumin, coriander, turmeric, and fresh ginger, this recipe incorporates vibrant veggies like red bell peppers and nutrient-rich spinach for a wholesome filling. Encased in golden, crisp whole wheat phyllo pastry and brushed with a glossy egg wash, these puffs are a delightful balance of flaky and hearty. Ready in just an hour and baked to perfection for a guilt-free indulgence, they make an irresistible appetizer or snack that's perfect for any occasion. Bursting with Mediterranean flair, this recipe is a flavorful way to enjoy a healthy chicken curry fix!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, finely chopped Red onion
- 3 minced Garlic cloves
- 1 pound, boneless and skinless, diced Chicken breast
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon, grated Fresh ginger
- 1 small, diced Red bell pepper
- 2 cups, fresh Spinach
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 10 sheets Whole wheat phyllo pastry sheets
- 1 beaten Egg
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, diced chicken breast, cumin, coriander, turmeric, and grated ginger to the skillet. Cook for 5-7 minutes until the chicken is slightly browned and cooked through.
Stir in the diced red bell pepper and fresh spinach, cooking for another 2-3 minutes until the vegetables are softened.
Season the chicken mixture with salt, black pepper, and lemon juice. Remove the skillet from heat and let it cool slightly.
Lay one phyllo pastry sheet on a clean surface and lightly brush it with the beaten egg. Place another sheet on top and repeat. You should have a stack of two layers of phyllo for each puff.
Cut the layered pastry into thirds lengthwise to create long strips. Place a heaping tablespoon of the chicken filling on one end of each strip.
Fold the phyllo over the filling, forming a triangle. Continue folding, maintaining the triangle shape, until the entire strip is used. Repeat with the remaining pastry and filling.
Place the filled puffs on the prepared baking sheet and brush the tops with the remaining beaten egg for a golden, glossy finish.
Bake in the preheated oven for 20-25 minutes or until the pastry is golden and crisp.
Allow the chicken curry puffs to cool slightly before serving. Enjoy them warm as a snack or a delicious appetizer.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 4967 mg | 216% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 9.9 g | ||
| Protein | 158.4 g | 317% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 262 mg | 20% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2422 mg | 52% | |
*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.
