Ingredients with Measurements:
- 1 lb ground chicken
- 1 cup unsweetened shredded coconut
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 1 package puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- Pastry brush
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large bowl, combine the ground chicken, shredded coconut, diced onion, minced garlic, curry powder, ground cumin, ground coriander, cayenne pepper, salt, black pepper, and chopped cilantro. Mix well.
3. On a lightly floured surface, roll out the puff pastry to 1/8-inch thickness. Cut the pastry into 3-inch circles using a cookie cutter or a glass.
4. Place a spoonful of the chicken mixture in the center of each pastry circle.
5. Brush the edges of the pastry circles with the beaten egg.
6. Fold the pastry over the filling to form a half-moon shape. Press the edges together to seal.
7. Place the curry puffs on a baking sheet lined with parchment paper.
8. Brush the tops of the curry puffs with the remaining beaten egg.
9. Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
10. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
400°F
Serving size:
Makes 12 curry puffs
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 14g
Protein: 9g
Sodium: 220mg
Sugar: 1g
Substitutions for ingredients:
- Ground chicken can be substituted with ground turkey or ground beef.
- Unsweetened shredded coconut can be substituted with sweetened shredded coconut.
- Diced onion can be substituted with diced shallots or scallions.
- Fresh cilantro can be substituted with fresh parsley or basil.
Variations:
- Add diced potatoes or carrots to the chicken mixture for added texture and flavor.
- Use different spices to customize the flavor of the curry puffs.
- Add a dollop of mango chutney or yogurt sauce on top of the curry puffs before serving.
Tips and tricks:
- Make sure the puff pastry is thawed before using.
- Don't overfill the curry puffs, or they may burst open during baking.
- Use a fork to crimp the edges of the pastry together for a decorative touch.
Storage instructions:
Store leftover curry puffs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry puffs in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the curry puffs on a platter with a side of mango chutney or yogurt sauce for dipping.
Garnishes:
Garnish the curry puffs with chopped fresh cilantro or parsley.
Pairings:
Pair the curry puffs with a side of steamed rice or a green salad.
Suggested side dishes:
- Steamed rice
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the curry puffs burst open during baking, try using less filling or crimping the edges more tightly.
Food safety advice:
- Make sure the ground chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover curry puffs in the refrigerator and consume within 3 days.
Food history:
Curry puffs are a popular snack in many Southeast Asian countries, including Malaysia and Singapore. They are typically filled with a spicy curry mixture and wrapped in pastry dough.
Flavor profiles:
The coconut chicken curry puffs are savory and slightly spicy, with a hint of sweetness from the shredded coconut.
Serving suggestions:
Serve the curry puffs as an appetizer or snack.
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Region: Thai