Curried Chicken Parcels
photo by -Sylvie-
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 9.85 ml olive oil
- 1 kg frozen puff pastry, defrosted
- 1 red onion, finely sliced
- 150 g butternut squash, peeled and cubed
- 150 g sweet potatoes, peeled and cubed
- 200 g chicken breasts, cubed
- 44.37 ml of korma curry paste
- 100 ml coconut milk
- 29.58 ml fresh coriander, chopped
- 1 egg
- 29.58 ml poppy seeds
directions
- Heat the oil and fry the onion, butternut squash and sweet potato for about 10 minutes.
- Add the chicken and fry until browned on the outside and nearly done.
- Add the curry paste and coconut milk and simmer for another 10 minutes.
- Take the pan of the heat and stir in the corriander.
- Roll out the pastry and cut out four 17 centimetre circles.
- Divide the filling between the pastry circles.
- Beat the egg and brush the edges of the pastry circles.
- Fold the pastry over to form a semi-circle and seal the edges by pressing them down with a fork.
- Brush the tops of the parcels with the rest off the beaten egg and sprinkle with the poppy seeds.
- Chill in the fridge for half an hour (I never really bother with this) and then bake in a pre-heated oven (200 C, 400 F or Gas Mark 6) for about 30 to 40 minutes until golden.
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Reviews
-
LOVED THIS!!! My DH loves food spicy and I think this is the first dish I've prepared for him that was spicy enough!!! Once the cutting and dicing is done the preparation is a slam dunk. Personally, I like the cutting and dicing so this was easy for me!! I added a dollop of sour cream next to mine to quell the heat and DH tasted it and said he would use it just for the taste alone!! Thanks, Sylvie!!!
RECIPE SUBMITTED BY
-Sylvie-
Dewsbury, West Yorkshire
Hi, I'm 31 and cooking and living in England. I was born in Germany and that's where I grew up and lived until I came to the UK to go to University in 1998.
I never went back to live in Germany, even though all my family is still there.