200 gram Chicken breast-cut to small cubes
250 gram Cooked potato-cut to small cubes
2 rolls Ready rolled puff pastry
2 clove Garlic-finely chopped
75 gram White onion-chopped
25 gram Red Onion-chopped
1tsp Curry powder
1/2tsp Garam masala
1/2tsp Ginger puree
1/2tsp Ground black pepper
1 cube Chicken stock cube
100 ml Oil of your choice
-Preheat the oven to 200 Celsius.
-Remove the ready rolled puff pastry from the fridge and leave it in the room temperature.
-Heat 25 ml of oil in the frying pan. Then add the white onion and red onion. Gently fry until it turns translucent.
-In the same pan, add the chicken, stir for approx 5 minutes. then add the garlic, curry powder, garam masala, ginger puree, salt, pepper, sugar. Keep stirring until the mixture becomes slightly dry.
-Add the potato and cook further 5 minutes.
-Mix the chicken stock cube with warm water. Then add it to the cooking pan. Stir and simmer until all the liquid reduces and mixture dry. Set aside.
-Roll the puff pastry out. Use the kitchen ring (4-inch diameter) to cut the pastry. it should make approx 12 circles from 2 rolls.
-Scoop 1-2 tablespoon of curry mixture and put in the middle of the round puff pastry. Fold the pastry to half and seal the edge with the fork or turn and pinch to close the edge well.
-From now it is completely up to you, how do you prefer to cook your Curry Puff. You can either fry in the rest of the oil (75 ml ) approx 1-2 minutes on each side. Or brush the curry puff with oil then bake for 15 minutes at 200 Celsius.
-If you decided to fry the Curry Puff. make sure that you keep turning as the puff pastry is delicate and easily burnt.
-Don’t have the kitchen ring! You can use the knife to cut the puff pastry into a square shape. Then fold the triangle parcel. Happy cooking.??