Our gorgeous Chicken Curry Puffs are the perfect brunch dish. Full of spices and just bursting with flavour, these puffs are delicious either on their own or with a whole host of accompanying dishes. Try them today and be amazed!
1/2 cup coconut milk, or more as needed
1 tablespoon vegetable oil
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
2 teaspoons curry powder
2 red onions, chopped
1 stalk lemon grass, thinly sliced
1 red chile pepper, roughly chopped
1 large russet potato, diced
3/4 pound skinless, boneless chicken breast, cut in bite-sized pieces
1 teaspoon salt
1 package (500 grams) frozen puff pastry, thawed
© Tomo Jesenicnik | Dreamstime.com
- Sautee vegetable over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until the vegetables are tender, about 7 minutes.
- Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in the chicken, then season with salt.
- Cook and stir until chicken and potato has absorbed most of the liquid, then spread mixture on a plate to cool.
- Line 2 baking sheets with parchment paper.
- Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Roll the pastry and pinch together at the sides, forming a small pouch.
-Place each pastry on the baking sheet.
- Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.
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