CHICKEN CURRY PUFFS RECIPE
Chicken Curry Puffs are delicious and savory pastries filled with a flavorful chicken and spice mixture. These puffs are perfect as a snack or appetizer and are popular in Indian cuisine. The buttery and flaky crust paired with the aromatic chicken filling creates a delightful combination of flavors and textures. This recipe can be enjoyed as part of an Indian weight loss diet when consumed in moderation.
INGREDIENTS
For the dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup cold water
For the filling:
- 1 tablespoon oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon turmeric powder
- 1 teaspoon curry powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon chili powder (adjust to taste)
- 1 cup cooked chicken, shredded or diced
- 1/4 cup frozen peas (optional)
- Salt to taste
- Fresh coriander leaves, finely chopped (for garnish)
INSTRUCTIONS
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
Gradually add cold water and knead the dough until it comes together. Cover the dough and let it rest for 15-20 minutes.
Meanwhile, heat oil in a pan over medium heat. Add the chopped onions and sauté until they turn translucent.
Add the minced garlic and grated ginger to the pan and cook for a minute until fragrant.
Add turmeric powder, curry powder, cumin powder, coriander powder, and chili powder to the pan. Mix well to combine the spices.
Add the cooked chicken and frozen peas (if using) to the pan. Stir and cook for a few minutes until the flavors are well incorporated. Season with salt to taste. Remove from heat and let the filling cool down.
Preheat the oven to 180°C (350°F).
Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Use a round cutter or a glass to cut out circles from the dough.
Place a spoonful of the chicken filling in the center of each dough circle. Fold the dough in half to form a half-moon shape. Press the edges together to seal the puffs. You can use a fork to crimp the edges for a decorative touch.
Place the prepared puffs on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes or until the puffs turn golden brown.
Remove from the oven and let them cool slightly. Garnish with fresh coriander leaves.
TIPS
- You can customize the filling by adding vegetables like carrots or potatoes for added texture and nutrition.
- Feel free to adjust the spice level according to your taste preferences by increasing or decreasing the amount of chili powder or curry powder.
- Make sure the dough is rolled out thinly to achieve a crispy and flaky texture for the puffs.
- If you don’t have cooked chicken on hand, you can cook boneless chicken pieces in advance and shred or dice them for the filling.
- Serve the Chicken Curry Puffs with a dipping sauce of your choice, such as ketchup or mint chutney.
- Leftover puffs can be stored in an airtight container in the refrigerator and reheated in the oven or microwave before serving.
NUTRITION VALUE
- Calories: 200-250
- Protein: 10-12 grams
- Carbohydrates: 20-25 grams
- Fat: 8-10 grams
- Fiber: 2-4 grams
