Recipes - Malaysian & Singaporean

Baked Mild Chicken Curry Puffs


Try these baked mild chicken curry puffs which are rich in flavours but without the heat! It is a great way to introduce the young ones to new flavours and spices. Your entire family will love it.
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Snack
Cook Method: Bake
Cuisine: Malaysian & Singaporean









Ingredients:

3 tbsp oil
1 large onion (finely diced)
2 cloves garlic (minced)
450g chicken thigh (cut into small cubes)
2 tbsp curry powder
1½ tsp turmeric
½ tsp cumin
¼ tsp sugar
1 stalk of curry leaves
¼ tsp pepper
1 tsp salt
2/3 cup chicken stock
1 tbsp cornstarch
2 sheets of puff pastry

Egg wash:
1 egg + 1 tbsp water (lightly beaten)




Steps:
  1. In a wok, heat oil over medium-high heat. Add the onions and garlic and stir-fry until aromatic.
  2. Add the chicken cubes and stir-fry until half cooked. Then, add curry powder, turmeric, cumin, sugar, black pepper, curry leaves and salt. Stir to mix well and allow to cook for another few minutes.
  3. In the meantime, make a cornstarch slurry by mixing the chicken stock with 1 tbsp of cornstarch. Keep stirring while you pour the mixture into the chicken. Leave to simmer for a few minutes until the chicken mixture thickens. Transfer to a bowl and set aside to cool.
  4. Cut each sheet of puff pastry into 6-8cm squares.
  5. Spoon about 2 tbsp of filling onto each square. Then fold pastry diagonally to form a triangle, and press the edges together with your fingers. To make sure the edges are sealed, press the edges with a fork. Transfer curry puffs to a baking tray lined with baking paper. Repeat until all filling/pastry is used up.
  6. Preheat oven to 200ºC.
  7. Brush the curry puffs with egg wash, then bake for 15-20 mins, or until golden brown.
  8. Set aside to cool before serving. Careful, the filling gets piping hot when fresh out of the oven.

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Baked Mild Chicken Curry Puffs

Baked Mild Chicken Curry Puffs

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Try these baked mild chicken curry puffs which are rich in flavours but without the heat! It is a great way to introduce the young ones to new flavours and spices. Your entire family will love it.

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Snack
Cook Method: Bake
Cuisine: Malaysian & Singaporean
Ingredients

3 tbsp oil
1 large onion (finely diced)
2 cloves garlic (minced)
450g chicken thigh (cut into small cubes)
2 tbsp curry powder
1½ tsp turmeric
½ tsp cumin
¼ tsp sugar
1 stalk of curry leaves
¼ tsp pepper
1 tsp salt
2/3 cup chicken stock
1 tbsp cornstarch
2 sheets of puff pastry

Egg wash:
1 egg + 1 tbsp water (lightly beaten)

Instructions
  1. In a wok, heat oil over medium-high heat. Add the onions and garlic and stir-fry until aromatic.
  2. Add the chicken cubes and stir-fry until half cooked. Then, add curry powder, turmeric, cumin, sugar, black pepper, curry leaves and salt. Stir to mix well and allow to cook for another few minutes.
  3. In the meantime, make a cornstarch slurry by mixing the chicken stock with 1 tbsp of cornstarch. Keep stirring while you pour the mixture into the chicken. Leave to simmer for a few minutes until the chicken mixture thickens. Transfer to a bowl and set aside to cool.
  4. Cut each sheet of puff pastry into 6-8cm squares.
  5. Spoon about 2 tbsp of filling onto each square. Then fold pastry diagonally to form a triangle, and press the edges together with your fingers. To make sure the edges are sealed, press the edges with a fork. Transfer curry puffs to a baking tray lined with baking paper. Repeat until all filling/pastry is used up.
  6. Preheat oven to 200ºC.
  7. Brush the curry puffs with egg wash, then bake for 15-20 mins, or until golden brown.
  8. Set aside to cool before serving. Careful, the filling gets piping hot when fresh out of the oven.

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