Ingredients with Measurements:
- 1 lb. cooked chicken, shredded
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. curry powder
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup chicken broth
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1 cup all-purpose flour
- 1 cup water
- 1/2 tsp. salt
- 2 cups vegetable oil for frying
Special equipment needed:
- Large skillet
- Medium saucepan
- Mixing bowl
- Wooden spoon
- Slotted spoon
- Piping bag with large star tip
Step-by-step instructions:
1. In a large skillet, sauté the onion and garlic until soft and fragrant.
2. Add the curry powder, cumin, coriander, salt, and black pepper. Cook for 1-2 minutes until fragrant.
3. Add the shredded chicken, chicken broth, and milk. Stir to combine and bring to a simmer. Cook for 5-7 minutes until the sauce has thickened.
4. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes until the mixture is golden brown.
5. Slowly add the chicken mixture to the flour mixture, whisking constantly until smooth. Cook for 2-3 minutes until the mixture is thick and creamy.
6. Transfer the mixture to a mixing bowl and let it cool to room temperature.
7. In a medium saucepan, combine the water and salt. Bring to a boil.
8. Add the flour and stir until a dough forms. Remove from heat and let it cool slightly.
9. Knead the dough until smooth and pliable.
10. Take a small piece of dough and roll it into a ball. Flatten it into a disk and place a spoonful of the chicken mixture in the center.
11. Fold the dough over the filling, shaping it into a teardrop shape. Pinch the edges together to seal.
12. Repeat with the remaining dough and filling.
13. Heat the vegetable oil in a large skillet over medium-high heat.
14. Fry the coxinhas in batches until golden brown and crispy, about 3-4 minutes per side.
15. Remove with a slotted spoon and drain on paper towels.
16. Transfer the chicken coxinhas to a piping bag fitted with a large star tip.
17. Pipe the coxinhas onto a serving platter.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes 20 coxinhas
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 15g
Protein: 8g
Substitutions for ingredients:
- Chicken can be substituted with turkey or pork.
- Vegetable broth can be used instead of chicken broth.
- Soy milk can be used instead of regular milk for a dairy-free option.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- Add diced vegetables such as carrots, bell peppers, or peas to the chicken mixture.
- Use different spices such as paprika, turmeric, or garam masala for a different flavor profile.
- Make a vegetarian version using mashed potatoes or tofu instead of chicken.
Tips and tricks:
- Make sure the dough is pliable and not too dry or wet.
- Use a piping bag to make the coxinhas look more professional.
- Fry the coxinhas in small batches to prevent overcrowding and uneven cooking.
Storage instructions:
- Store leftover coxinhas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the coxinhas in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the coxinhas on a platter with a dipping sauce such as hot sauce or ranch dressing.
- Garnish with chopped cilantro or parsley for a pop of color.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
- If the coxinhas are falling apart during frying, make sure the edges are sealed properly.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Use a thermometer to check the temperature of the oil when frying.
- Always wash your hands and surfaces before and after handling raw chicken.
Food history:
- Coxinha is a popular Brazilian snack that originated in the state of São Paulo in the 19th century. It is traditionally made with shredded chicken and dough shaped like a chicken leg.
Flavor profiles:
- Curry chicken coxinhas have a savory and slightly spicy flavor with a crispy exterior and creamy filling.
Serving suggestions:
- Serve the coxinhas as an appetizer or a snack at a party or gathering.
- Make a batch for a game day or movie night at home.
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Region: Brazilian