Baked Chicken Curry Puffs
Ready In: 45 mins
Serves: 4-6
Yields: 27 curry puffs
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)
Directions
- 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.
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