Chicken Curry Puffs

    55 mins

    These oven-baked beauties are great as appetizers or a snack. They're spicy and savory, with a subtle coconut milk base. In Malaysia, they are traditionally deep fried. But here's a modern version. You can wrap them in different ways - as rolls, sealed pockets or semi-open bundles.

    20 people made this

    Serves: 9 

    • 1 tablespoon vegetable oil
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon ground cumin
    • 2 teaspoons curry powder
    • 1/2 cup coconut milk, or more as needed
    • 2 red onions, chopped
    • 1 stalk lemon grass, thinly sliced
    • 1 red chile pepper, roughly chopped
    • 1 large russet potato, diced
    • 3/4 pound skinless, boneless chicken breast, cut in bite-sized pieces
    • 1 teaspoon salt
    • 1 (17.25 ounce) package frozen puff pastry, thawed

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until the vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in the chicken, then season with salt. Cook and stir until chicken and potato has absorbed most of the liquid, then spread mixture on a plate to cool.
    2. Preheat an oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
    3. Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1 inch apart.
    4. Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.

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    Reviews in English (15)


    This turned out so well! I thought I had lemongrass and red chile pepper at home, but I did not, but I did have a red curry paste which I added with the cocunut milk and it added just the right touch of flavor. I also used Pillsbury cresent rolls for the pastry and they turned out a lot larger than the small pouches intended for this recipe. The curry part was also great curry recipe on its own. The only change I would I would have made for a curry is addding a whole can of coconut milk for a more liquid curry over rice. But it makes sense to have a dryer consistency if you're going to wrap it in a pastry and bake it.  -  01 Nov 2010  (Review from Allrecipes US | Canada)


    I love the idea that they are baked and you can always add additional seasonings to taste  -  31 Oct 2009  (Review from Allrecipes US | Canada)


    These were very very good. I made these with and without chicken and all versions were just fabulous.  -  12 Jul 2010  (Review from Allrecipes US | Canada)