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Chicken Curry Puffs

Thanh | Eat, Little Bird
Prep45 minutes
Cook25 minutes
Total1 hour 10 minutes
Serves: 20 curry puffs
A simple recipe for baked Chicken Curry Puffs.
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Ingredients

For the filling

  • 1-2 tablespoons olive oil
  • 500 g (1 lb) minced chicken, (ground chicken)
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 3-4 teaspoons curry powder, see Kitchen Notes
  • sea salt
  • black pepper, freshly cracked
  • 250 ml (1 cup) coconut milk
  • 250 ml (1 cup) chicken stock
  • 3 teaspoons fish sauce
  • 2 large potatoes, cut into 1 cm (1/2 inch) dice
  • 1 large sweet potato, cut into 1 cm (1/2 inch) dice
  • 1 cup frozen peas
  • 2 tablespoons cornflour, (US: cornstarch) mixed in some water
  • 1 lime, optional
  • coriander, (cilantro) finely chopped

To assemble the curry puffs

  • puff pastry, ready-rolled
  • 1 egg, lightly beaten

Instructions 

To prepare the filling

  1. Heat the oil in a large frying pan over high heat.
  2. Cook the chicken until it has browned all over.
  3. Add the onion, garlic and curry powder.
  4. Cook for a few minutes until the onions have softened.
  5. Season with salt and pepper.
  6. Add the coconut milk, chicken stock and fish sauce.
  7. Stir through the potatoes, sweet potatoes and frozen peas (no need to defrost).
  8. Cook for 20-30 minutes on low-medium heat, or until the potatoes and sweet potatoes have cooked through.
  9. Taste the sauce for seasoning.
  10. Turn the stove up to medium-high heat, and stir through some of the cornflour (cornstarch) slurry. You may not need all of it. You only need just enough to thicken the sauce so that you have a thick mixture. Alternatively, if your sauce is already too thick or too concentrated, add some boiling water.
  11. Taste for seasoning again, and add some lime juice to taste (optional).
  12. Once you are happy with the seasoning, stir through the coriander (cilantro).
  13. Transfer the filling to a bowl or plate, and set aside to cool completely. The filling will thicken more upon cooling.

To assemble the curry puffs

  1. Preheat the oven to 200°C/390°F (without fan).
  2. Place a metal baking tray in the oven.
  3. Cut the puff pastry into squares, about 12 cm/5 inches in measurement.
  4. Place 1-2 tablespoons of filling in the centre of each pastry square.
  5. Brush the edges with the egg wash.
  6. Fold over one half of the pastry square to form a triangle.
  7. Pinch the edges together, either with your fingers or with the tines of a fork.
  8. Repeat until you have used all of your puff pastry.
  9. Place all of the curry puffs on a sheet of baking paper.
  10. Brush each curry puff with egg wash.
  11. Carefully transfer the baking paper with the curry puffs onto the hot baking tray.
  12. Bake for 20-25 minutes, or until lightly golden.

Kitchen Notes

  • INSTRUCTIONS FOR AIR FRYER
    Follow the above instructions, but use the following baking guide:
    * Bake at 180°C/356°F for 12-15 minutes, or until lightly golden.
    * Re-heat at 180°C/356°F for 6-8 minutes, or until warmed through.
  • OVEN & STOVE TEMPERATURES
    All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.
  • CONVERSIONS
    To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition Information

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