Soy-Free Chicken Curry Puff
Discover the ultimate comfort snack with our Soy-Free Chicken Curry Puff recipe—your go-to treat for bold flavors and flaky perfection. These golden triangles feature a creamy, aromatic curry filling made from tender diced chicken, coconut milk, and a blend of spices like cumin, coriander, and turmeric. Enhanced with hearty potatoes and carrots, every bite offers a deliciously satisfying contrast to the buttery puff pastry encasing. With no soy in sight, this recipe caters to dietary preferences without compromising on taste. Perfect as an appetizer, party food, or lunchbox staple, these curry puffs are easy to prepare and bake to golden bliss in just 20 minutes. Whether served warm or at room temperature, they’re guaranteed to make mouths water!
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Recipe Information
Ingredients
- 300 grams Chicken breast, diced
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Curry powder
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 0.5 teaspoon Turmeric powder
- 200 milliliters Coconut milk
- 1 medium Potato, diced small
- 1 medium Carrot, diced small
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Frozen puff pastry sheets, thawed
- 1 Egg, beaten
Instructions
Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and ginger and cook for another minute until fragrant.
Stir in the curry powder, cumin, coriander, and turmeric, and cook for 1 minute to release their flavors.
Add the diced chicken breast to the pan and cook until lightly browned all over.
Pour in the coconut milk and stir to combine. Add the diced potato and carrot to the pan.
Season with salt and black pepper. Cover and let simmer for 20 minutes, or until the chicken is cooked through and the vegetables are soft.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 6 squares.
Spoon a heaping tablespoon of the chicken curry filling onto the center of each square.
Fold one corner of the square over to the opposite corner to create a triangle. Press the edges together to seal, and use a fork to crimp the edges.
Place the puffs on the prepared baking sheet. Brush the tops with beaten egg.
Bake in the preheated oven for 15 to 20 minutes, or until golden brown and puffy.
Allow to cool slightly before serving. Enjoy your soy-free chicken curry puffs!
Nutrition Facts
Calories |
1668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 7250 mg | 315% | |
| Total Carbohydrate | 116.5 g | 42% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 26.0 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 205 mg | 16% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2414 mg | 51% | |
*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.
