Chicken Curry Puffs

Here's a modern recipe for curry puffs. These oven-baked beauties work as appetizers or snacks. They're spicy and savory, with a coconut milk base.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 424 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 2 teaspoons curry powder
• 1 (17.25 ounce) package frozen puff pastry, thawed
• 2 red onions, chopped
• 1 stalk lemon grass, thinly sliced
• 1 red chile pepper, roughly chopped
• 1 large russet potato, diced
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.5 cup coconut milk, or more as needed
• 0.75 pound skinless, boneless chicken breast, cut in bite-sized pieces

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

Step 4

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 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 chicken, then season with salt. Cook and stir until chicken and potato have absorbed most of the liquid, then spread the mixture onto a plate to cool.