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!