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Chicken Curry Puffs
Chicken Curry Puffs
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Oven-baked curry puffs with spicy, savory filling and rich coconut milk base - perfect as appetizers or snacks.
Ingredients:
  • 1 tablespoon vegetable oil
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon ground cumin
  • 2 teaspoons curry powder
  • 0.5 cup coconut milk, or more as needed
  • 2 red onions, chopped
  • 1 stalk lemon grass, thinly sliced
  • 1 red chile pepper, roughly chopped
  • 1 large russet potato, diced
  • 0.75 pound skinless, boneless chicken breast, cut in bite-sized pieces
  • 1 teaspoon salt
  • 1 (17.25 ounce) package frozen puff pastry, thawed
Instructions:
  • In a saucepan over medium-low heat, heat vegetable oil, then add coriander, turmeric, cumin, and curry powder. Cook briefly until fragrant. Add coconut milk, onions, lemon grass, and red pepper; cook for about 7 minutes until vegetables are tender. Mix in potatoes and cook for an additional 12 minutes, adding coconut milk if necessary. Add chicken, season with salt, and cook until most liquid is absorbed. Spread onto a plate to cool.
  • Preheat the oven to 375 degrees F (190 degrees C) and prepare 2 baking sheets with parchment paper.
  • Lay out puff pastry and slice each sheet into 9 squares. Spoon generous amounts of the filling onto the center of each square. Bring all 4 corners of the pastry together and pinch at the top to create a compact pouch. Arrange the pastries on a baking sheet with a 1-inch gap between each one.
  • Bake in a preheated oven until golden brown for 22 to 27 minutes. Allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature.

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