Skip to main content

Curry Chicken Puff ~ 咖哩鸡角


This is a 'cheat' version of curry puffs.  Why do I say 'cheat'?  Because the puff pastries were store bought.  It's very much easier to make these curry puffs snack with instant pastry for if I were to make the pastries from scratch it's going to be very tedious.  Also, shaping and baking them in a muffin pan is less time consuming.  Enjoy!





Curry Chicken Puff  ~   咖哩鸡角

Ingredients

  • 1 packet Kawan puff pastry (store bought)
  • 300 gm chicken breast, diced into cubes
  • 1 potato, peeled and diced into cubes
  • 2 red onions, chopped
  • 2 tsp curry powder (or more if you prefer it more spicy)
  • 1 lemon grass, smashed
  • curry leaves
  • salt to taste
  • 1 egg + 1 tsp water for egg wash
  • 1/4 tsp chicken granules
Method for the filling
  1. Marinate the chicken cubes with the curry powder and some salt.
  2. In a pan, saute the onions with some oil, then add in the smashed lemon grass, curry leaves, then the marinated chicken cubes.
  3. Add in the potato and some water, chicken granules, cook till everything is cooked thoroughly.
  4. Test for taste.  Let cool and set aside.  (This can also be prepared overnight).
Method for assembling the puffs
  1. Press 1 piece of Kawan puff pastry snugly into the muffin pan, prick the base in several places, chill in fridge for about an hour or more.
  2. Spoon filling into the pastry, cover the top with another piece of pastry, (cut into a round shape)  press it to form a round pie, seal with a fork.  Brush the surface with egg glaze.  Make some cuts on the surface to let steam escape.
  3. Bake for 20 to 25 mins., or until golden brown.
  4. Yield :  6 puffs.




Labels:

Comments

  1. Angie's RecipesOctober 9, 2017 at 12:58 PM

    These would be a hit in our house, Cheah. I would make some extra fillings for some rice too :-))

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
Post a Comment
Read more