Chicken Curry Puffs

  • 10 Jul - 16 Jul, 2021
  • Mag The Weekly
  • Cookery


· 450 g potatoes

· 3 garlic cloves

· 2 shallots

· 3-4 coriander sprigs

· 2 tablespoons curry powder

· 1 tablespoon sugar

· 1 teaspoon tomato ketchup

· 3 tablespoons soy sauce

· 3 tablespoons groundnut

· 250 g chicken

· 500 g puff pastry

· 1 egg


Cook the diced potatoes and keep them aside. Blitz the garlic, shallots and coriander to a near paste, place in a bowl and season with the curry powder, sugar, ketchup and soy sauce. Heat the groundnut oil in a frying pan, and fry the mixture over a medium heat for 10 minutes. Add the chicken and a couple of spoonfuls of water to moisten and continue frying until the meat is cooked through. Fold in the cooked potatoes and check the seasoning. Preheat the oven to 200°C. Roll out the puff pastry and cut out small discs. Make an egg wash by beating the egg with three tablespoons water. Egg wash the edges of the pastry and fill the centers with filling. Fold the discs into turnovers. Line a baking tray with baking paper. Place the curry puffs on the tray and bake until the puffs are golden and fluffy. Serve with yogurt.