This is perfect appetizer recipe for a dinner party . Bite sized pieces of chicken are cooked in curry spices . It is later given an attractive wrapping with puff pastry sheets and baked !
Prep Time 20minutes
Cook Time 40minutes
Thaw/ Cooling Time 30minutes
Total Time 2hours
Puff pastry SheetAs Needed
1lbBoneless Skinless Chicken Breast (500 g )
1Onion Small - about 1C Chopped
1/2TspChili powderTo Taste
1/2 CCoconut Milk
1/2 TspNigella Seeds / Black Sesame Seeds
Cut the chicken into 1/2 inch size cubes. Chop the onions fine. Mince the garlic and ginger.
Heat 2 tablespoons of oil in a pan. Add the chopped onions to the hot oil and stir fry for a minute. Add the minced ginger and garlic along with 1/2 tsp salt and cook until the vegetables are soft.
Add the curry spices - coriander, turmeric and cayenne - and stir fry for a minute. Add the chicken pieces and stir to coat the pieces with the spice mix. Stir in the coconut milk. Cover and cook over medium heat for 10 minutes or till the chicken is cooked through.
Remove the cover. Cut the lemon in half and squeeze a little juice on top and mix in. Taste and adjust the seasonings to taste. Sprinkle the cilantro on top and turn off the heat. Set aside to cool .
Thaw the puff pastry sheet according to the package directions.
Cut into squares with 2.5 to 3 inch sides.
Place 1 to 2 tablespoon of the cooled mixture on a diagonal of the puff pastry square. Fold the free ends over the filling and press close.
Break the egg and beat with 1 tsp water to make an egg wash .
Brush the tops with egg wash and sprinkle the seeds on top.
Bake in a preheated oven at 400°F (200°C) for 15 to 20 mins.
For detailed instructions go to https://oventales.com/two-bite-curried-chicken-puffs/ .