Curried Chicken Puffs Recipes

Steps:

• Heat vegetable oil in a saucepan 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.
• Preheat an oven to 375 degrees F (190 degrees C). 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. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1 inch apart.
• 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.

Steps:

• Preheat the oven to 350°F (180°C), or heat a large pot filled halfway with cooking oil to 350°F (180°C). Place a wire rack on top of a baking sheet.
• In large pan, add the vegetable oil, onion, chicken, salt, pepper, cumin, curry powder, and cayenne. Cook for 10 minutes, stirring occasionally, until the onion softens.
• Add the potatoes, peas and carrots, and milk and stir to combine. Cook for 10 minutes, stirring to break up the potatoes, until the curry thickens to the consistency of mashed potatoes. Remove the pan from the heat and let the curry cool for 30 minutes.
• Dust a clean surface with flour and roll out the puff pastry to flatten the seams.
• Using a wine glass, cut out 8 circles from each pastry sheet.
• Scoop 1 tablespoon of the cooled curry filling in the center of a puff pastry circle. Fold the puff pastry in half, press the edges together, and seal the edges in a folding and rolling motion.
• If baking, place the curry puffs on the prepared baking sheet and brush with the egg wash. Bake for 15 minutes, or until golden brown.
• If frying, add the curry puffs to the hot oil in batches and fry for 5 minutes, until golden brown.
• Let cool for 10 minutes before serving.
• Enjoy!

Steps:

• In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Reduce heat to 375°., In a small bowl, beat the cream cheese, milk, salt, curry powder and pepper until smooth. Stir in the chicken, almonds and onion. Spoon into puffs; replace tops. Place on a baking sheet; bake for 5 minutes or until heated through.

Steps:

• In a large skillet, saute the celery, onion and carrot in butter for 4-6 minutes or until tender. Stir in the flour, curry powder and salt until blended. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the chicken, sour cream and yogurt., On a lightly floured surface, roll each pastry sheet into a 12-in. x 10-in. rectangle. With a floured 3-in. round cookie cutter, cut out 12 circles from each rectangle. Place 2 teaspoons chicken mixture on one side of each circle. Moisten edges with water; fold dough over filling. Press edges with a fork to seal., Place 1 in. apart on a greased baking sheet. In a small bowl, beat egg yolk and water; brush over pastry. Bake at 400° for 17-20 minutes or until golden brown. Serve warm.

Steps:

• Bring water to a boil.
• Add flour and salt; stir vigorously over low heat til mixture forms a ball.
• Remove from heat; add eggs one at a time, beating til smooth.
• Place a level tablespoon of batter on ungreased sheet.
• Bake at 400 for 25 minutes.
• Cool.
• Combine cream cheese, milk, salt, curry powder& pepper, mixing until well blended.
• Add Chicken, almonds& onion; mix lightly.
• Cut tops from the puffs and fill with chicken mixture.
• Replace tops.
• Place puffs on a cookie sheet.
• Bake at 375 for 5 minutes or until warm.

Steps:

• Mix all ingredients except cream puffs.
• Cut tops off cream puffs.
• Spoon chicken mixture evenly into cream puffs; replace tops. Serve immediately.

Steps:

• Pre-heat oven to 200 degrees C (fan-forced) or 200 C conventional.
• Add the potatoes to a pot of boiling water and cook until just soft. Drain and set aside.
• In the meantime, toast the first 3 spices (cloves, peppercorns, cardamon) in a medium size saucepan over a medium heat, until just beginning to smoke and becoming aromatic. Remove from heat and set aside in bowl,
• Add the next 2 spices (cinammon and chilies), and repeat toasting instructions. Remove and add to same bowl as the other toasted spices.
• Add the last 4 spices (coriander, cumin, fennel and tumeric powder) and repeat toasting. Remove and add to same bowl as the other toasted spices.
• When the spices have cooled, grind with either a mortar and pestle, or in coffee grinder. (Note: I like my spice mix fine, so after grinding in mortar and pestle, I sieve the mixture using a fine net sieve).
• Set the spice mixture aside (when cooled, store in a jar).
• Add a bit of spray oil to the saucepan pan, add the chicken and cook until browned all over and cooked through. Remove and add to a medoim-sized bowl.
• Add 1 1/2 tablespoons of the spice mix to the chicken.
• If needed, add a bit more oil to the pan, and cook the onion until browned, about 4-5 minutes.
• Add the garlic and cook for a further minute.
• Return the chicken and spice mix, and the drained potatoes to the saucepan.
• Cook for a further minutes until all ingredients have mixed in together.
• Add in the sugar and salt, and stir.
• Remove from pan, and add back into the medium bowl. Leave to cool for about 10 minutes.
• Thaw out the puff pastry sheets, and cut each sheet into 9 squares.
• When the mixture has cooled a little, add a heaped teaspoon into the centre of one the pastry square.
• Fold square in half, and pinch edges together to form a triangle shape.
• Place triangles on an oven tray, and spray with oil.
• Cook for 10-15 minutes until golden brown.

Steps:

• Heat oil in heavy large pot over medium heat. Add onions and sauté until golden, about 15 minutes. Add ginger and garlic; sauté 1 minute. Add curry, cumin and cinnamon; sauté until fragrant, about 1 minute. Add flour, then yogurt and tomato paste, whisking until sauce is smooth, about 1 minute. Add broth and applesauce. Bring to boil. Reduce heat; simmer until sauce thickens slightly, stirring occasionally, about 30 minutes. (Can be made 1 day ahead. Cool slightly. Cover and chill. Bring to simmer before continuing.)
• Add chicken and peas to sauce. Simmer until chicken is almost cooked through, about 3 minutes. Add sour cream and coconut milk. Reduce heat to medium-low. Stir until chicken is cooked through and sauce thickens enough to coat spoon, about 3 minutes (do not boil). Season with salt and pepper. Transfer to bowl. Garnish with cilantro sprigs.
• Place rice, chutney, bananas, mangoes, coconut and peanuts in separate bowls. Serve alongside curry.