05
Oct
It all depends on how much leftover curry you have. Add the diced potatoes and chicken to the curry paste and give it a quick mix so the potatoes and chicken are evenly coated.
I love these chicken curry puffs.
Chicken curry puffs recipe potato. Then add in the curry powder and curry leaves along with the salt pepper and brown sugar and cook on medium heat for another 2 to 3 minutes until the curry powder darkens and releases its aroma. Add the diced potatoes and chicken to the curry paste and give it a quick mix so the potatoes and chicken are evenly coated. Mix curry powder with some water.
Put all curry paste ingredients into blended machine and blend. Used frying potatoes leftover vegetable oil to pan sauté curry paste. Add one tablespoon of the potato curry mixture to the middle then top with a piece of chicken and a piece of egg.
Fold the dough in half and hand twist along the ends to crimp and seal well. Place on a baking paper-lined tray and refrigerate until you are ready to start frying. To fry heat the oil in the wok over a medium heat.
In a large pan set over medium heat add 1 tsp cooking oil. Fry your chicken until mostly cooked. Add onions and potatoes followed by curry powder salt turmeric optional and bay.
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. Peel and cut the potato into small dices just like the chicken meat. Soak them in water to prevent the potato cubes from changing color.
Cut the lemongrass into small pieces then mince it. Add the onion garlic and potato and cook stirring occasionally until softened about 8 minutes. Add the chicken and continue to cook stirring frequently and breaking up the meat with a.
Add the coconut milk chicken stock and fish sauce. Stir through the potatoes sweet potatoes and frozen peas no need to defrost. Cook for 20-30 minutes on low-medium heat or until the potatoes and sweet potatoes have cooked through.
Taste the sauce for seasoning. Your curry wont go to waste but becomes a delicious snack. This is not your usual recipe as there are no exact measurements for the ingredients.
It all depends on how much leftover curry you have. This video tutorial is simply to show you how I made use of my leftover curry to make curry puffs. Chicken meat cut in cubes about 12 size 1-12 cups.
Onion diced 1 cup or one small onion Cooked potatoes cut in cubes 34 1 cup or one medium potato Curry powder 1 112 tablespoons. Sugar 3 4 tablespoons. Butter or oil to stir fry 2 4 tablespoons depending on the type of pan or wok you will be using.
As the title of the recipe states Easy Potato Curry Puffs its all about EASY so I strike off the first two types and opted for thin and crispy version. Most of the recipes call for the use of plain flour the only source of gluten. Curry puffs are a common snack in south east Asia made with pastry shell and yummy fillings of curried chicken potatoes or eggs.
It is similar to the empanadas except that the outer cover is flakier and pastry like. I love these chicken curry puffs. Soften onions over medium heat in a big pan along with the bay leaves.
Add the ginger and garlic followed by the potatoes. Add the garam masala salt and black pepper along with the other seasoning spices and cook the potatoes until softened and caramelized. Potato Curry Puffs.
Since Ive still have potatoes on my pantry and some leftover frozen puff pastry I quickly made this flaky Potato Curry Puff as an afternoon snack. Just boil the potatoes till soft then fry it together with curry powder and onion with little milk.