Whole30 Chicken Curry Puff
Satisfy your cravings with these irresistibly flavorful Whole30 Chicken Curry Puffs, a Paleo-friendly twist on a beloved snack! Featuring a golden, nutrient-packed sweet potato and almond flour crust, these handheld delights are filled with a creamy, aromatic chicken curry bursting with madras curry powder, coconut milk, and vibrant veggies like carrots and green peas. Perfectly tender and subtly spiced, they’re baked to perfection for a crisp, golden exterior without any grains, dairy, or processed ingredients, making them ideal for clean eating. Whether you’re following the Whole30 program or simply seeking a healthier appetizer, these savory puffs are sure to impress. Garnish with fresh cilantro and serve as a snack or a unique party treat that’ll leave everyone coming back for more!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 300 grams Boneless, skinless chicken breast
- 500 grams Sweet potatoes
- 200 grams Almond flour
- 1 large Egg
- 3 tablespoons Coconut oil
- 1 medium Onion
- 3 units Garlic cloves
- 1 medium Carrot
- 100 grams Green peas
- 120 milliliters Coconut milk
- 2 tablespoons Madras curry powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro leaves
Instructions
Preheat the oven to 400°F (200°C).
Peel and cube the sweet potatoes. Boil in salted water until tender, about 15 minutes. Drain and let them cool slightly.
Blend the sweet potatoes in a food processor until smooth. Add almond flour and the egg, and pulse until a dough forms. Set aside to rest.
Dice the chicken breast into small cubes. In a large skillet, heat 1 tablespoon coconut oil over medium heat. Cook the chicken until no longer pink, about 5 minutes, then remove and set aside.
In the same skillet, add another tablespoon of coconut oil. Finely chop the onion and garlic, then sauté until translucent. Dice the carrot and add to the skillet, cooking for another 3 minutes.
Stir in the peas, curry powder, salt, black pepper, and coconut milk, mixing well. Add the cooked chicken back into the skillet and simmer for 5-7 minutes until the mixture thickens. Remove from heat and let cool slightly.
Roll out the sweet potato dough between two sheets of parchment paper to about 1/4-inch thickness. Cut dough into circles using a round cutter or a glass.
Place a spoonful of the chicken curry mixture onto each dough circle, fold in half, and press the edges firmly with a fork to seal.
Place the puffs onto a parchment-lined baking sheet. Brush the tops lightly with the remaining tablespoon of melted coconut oil.
Bake for 20-25 minutes or until the puffs are golden brown.
Let cool slightly and garnish with chopped cilantro leaves before serving.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 13.6 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 203 mg | 16% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 818 mg | 17% | |
*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.
