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Curry Puffs

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Curry Puffs
  • Prep Time 60 min
  • Total Time 60 min
  • Servings 16
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Curry Puffs

A simple chicken curry stuffed in crescent roll pockets.

Ingredients

3
cloves garlic
10
chiles
2
inches ginger
1
tablespoon curry powder
1
onion
1
teaspoon sugar
1/2
pounds boneless skinless chicken thighs
1/2
(14 ounces) can diced tomatoes
1/4
cup cream
2
tubes crescent rolls
Butter

Directions

  • 1 I highly suggest using homemade curry powder for this recipe! The recipe can be found here http://www.tablespoon.com/recipes/curry-powder-recipe/1/
  • 2 Take the ginger, chile, and garlic and blend them to a paste in a food processor or blender. Use a little bit of oil to help it come together.
  • 3 Saute onions in a little butter until browned. Add the chicken to the pan and allow to brown on both sides. Add the ginger/garlic/chile paste and cook 2 minutes.
  • 4 Add the tomatoes, cream, scraping any brown bits from the bottom of the pan. Add the curry powder and sugar and simmer for about 20 minutes. Taste the sauce when the chicken is cooked and add more curry powder if you need it. Remove from heat and shred the chicken in the pan with 2 forks. Allow this mixture to cool.
  • 5 Open crescent rolls and separate into triangles. Place about 2 tablespoons of chicken mixture on each triangle and fold it up. Press on the seams to seal in the curry.
  • 6 Bake in the oven about 12 minutes until browned and fully cooked.
See Step By Step

Step By Step  

Chicken Curry Puffs

As prepared by The Food in my Beard,

So now that we all have homemade spice blends in our cabinet, it's easy to make curries!  

This is a quick chicken curry I whipped up for dinner on Thursday night, and I used the leftovers to make this fun snack on Saturday afternoon with some friends.  The buttery rolls complimented the spicy sharp flavors in the curry perfectly!

I have only included the measurements for making these as a snack, if you want to serve this curry over rice, you may want to triple the recipe.  Be sure to taste as you go to tailor this recipe for everyone from the the curry-curious to the curry-elite!


Make a quick paste in the food processor.


Nice browned onions are essential to this curry.  The chicken gets seared after the onions are browned, and the chile-ginger-garlic paste goes in after that.


Add some curry powder and sugar finish it off.  After simmering for about 25 minutes, the chicken is able to be shredded with forks.  I like to shred it right in the same pan!



Wrapping the curry in the dough.  You could make decorative pouches or whatever you like, but I just did simple envelopes.



After baking they are golden and delicious.


Everyone agreed that these were a huge success!


Dan Whalen is a blogger at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!

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Nutrition Information 
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