Best 2 Chicken Curry Puffs Recipes

Welcome to the world of culinary delight, where flavors and aromas come together in perfect harmony. In this article, we will embark on a journey to discover the best recipe for "Chicken Curry Puffs," a delightful pastry that tantalizes taste buds and captivates hearts. From novice cooks to seasoned chefs, we aim to provide a comprehensive guide that unravels the secrets behind creating these delectable morsels. Prepare to indulge in a symphony of spices, textures, and colors as we delve into the art of crafting the perfect Chicken Curry Puffs.

Here are our top 2 tried and tested recipes!

BAKED CHICKEN CURRY PUFFS

Baked Chicken Curry Puffs image

These are literally steaming next to me as I write - they've just come out of the oven, crisp and delicious and thought I'd beter get the recipe down before I forget it. I've created this recipe myself, using a range of authentic Malaysian recipes as my inspiration. The spice blend itself is used in Malaysian meat curries, and makes more than the recipe needs. I've used reduced fat puff pastry (without compromising taste) and spray oil, so these are a healthier version than some of their counterparts -especially as they're baked and not fried. Serve with your favourite dipping sauce.

Provided by amanda l b

Categories Malaysian

Time 45m

Yield 27 curry puffs, 4-6 serving(s)

Number Of Ingredients 17

Ingredients

5 whole cloves
5 whole black peppercorns
2 whole cardamom pods
1/2 cinnamon stick (3 cm long)
2 small whole dried red chilies
2 tablespoons coriander powder
1 tablespoon cumin seed
1/2 teaspoon fennel seed
1/2 teaspoon turmeric powder
200 g minced chicken
2 medium potatoes, peeled and diced
1 brown onion, diced
1 clove garlic, finely sliced
spray oil
3 sheets puff pastry
1/2 teaspoon sugar
1/2 teaspoon salt (to taste)

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.

Nutrition Facts : Calories 1208.9, Fat 72.3, SaturatedFat 18.2, Cholesterol 35, Sodium 803.5, Carbohydrate 113, Fiber 6.5, Sugar 5.2, Protein 28.4

CHICKEN CURRY PUFFS

Chicken Curry Puffs image

These oven-baked beauties are great as appetizers or a snack. They're spicy and savory, with a subtle coconut milk base. In Malaysia, they are traditionally deep fried. But here's a modern version. You can wrap them in different ways - as rolls, sealed pockets or semi-open bundles.

Provided by argus

Categories Appetizers and Snacks Pastries

Time 1h45m

Yield 9

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cumin
2 teaspoons curry powder
½ 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
¾ pound skinless, boneless chicken breast, cut in bite-sized pieces
1 teaspoon salt
1 (17.25 ounce) package frozen puff pastry, thawed

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.

Nutrition Facts : Calories 423.8 calories, Carbohydrate 35.5 g, Cholesterol 22 mg, Fat 25.3 g, Fiber 2.6 g, Protein 14.2 g, SaturatedFat 8 g, Sodium 422.8 mg, Sugar 2 g

Tips: Achieving Crispy and Flavorful Chicken Curry Puffs:

Chilling the dough: Before shaping and baking the chicken curry puffs, chill the dough for at least 30 minutes. This helps firm up the butter and prevent the puffs from spreading too much in the oven, resulting in a flakier crust.
Using quality ingredients: The quality of your ingredients will directly impact the taste of your chicken curry puffs. Use fresh, flavorful chicken and vegetables, and choose a curry powder that you enjoy the taste of.
Don't overcrowd the baking sheet: When baking the chicken curry puffs, make sure there is enough space between each one on the baking sheet. This allows the air to circulate and ensures that the puffs cook evenly.
Baking at the right temperature: Bake the chicken curry puffs at a high temperature (400°F/200°C) for the first 10-15 minutes. This creates steam, which helps the puffs rise. Then, reduce the temperature to 350°F/175°C and continue baking until the puffs are golden brown and crispy.

Conclusion: A Delightful Appetizer or Snack:

Chicken curry puffs are a versatile dish that can be served as an appetizer, snack, or even a main course with a side salad. They are easy to make and can be tailored to your own taste preferences by adjusting the amount and type of spices used. Whether you enjoy them hot out of the oven or at room temperature, these flaky pastries filled with savory chicken curry are sure to be a hit with family and friends. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create these delectable chicken curry puffs!