Baked Chicken Curry Puffs Recipe

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Baked Chicken Curry Puffs
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Ingredients
17
Count
Nutrition
190
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Pre-heat oven to 200 degrees C (fan-forced) or 200 C conventional.
  2. Add the potatoes to a pot of boiling water and cook until just soft. Drain and set aside.
  3. In the meantime, toast the first 3 spices (cloves, peppercorns, cardamon) in a medium size saucepan over a medium heat, until just beginning to smoke and becoming aromatic. Remove from heat and set aside in bowl,
  4. Add the next 2 spices (cinammon and chilies), and repeat toasting instructions. Remove and add to same bowl as the other toasted spices.
  5. Add the last 4 spices (coriander, cumin, fennel and tumeric powder) and repeat toasting. Remove and add to same bowl as the other toasted spices.
  6. When the spices have cooled, grind with either a mortar and pestle, or in coffee grinder. (Note: I like my spice mix fine, so after grinding in mortar and pestle, I sieve the mixture using a fine net sieve).
  7. Set the spice mixture aside (when cooled, store in a jar).
  8. Add a bit of spray oil to the saucepan pan, add the chicken and cook until browned all over and cooked through. Remove and add to a medoim-sized bowl.
  9. Add 1 1/2 tablespoons of the spice mix to the chicken.
  10. If needed, add a bit more oil to the pan, and cook the onion until browned, about 4-5 minutes.
  11. Add the garlic and cook for a further minute.
  12. Return the chicken and spice mix, and the drained potatoes to the saucepan.
  13. Cook for a further minutes until all ingredients have mixed in together.
  14. Add in the sugar and salt, and stir.
  15. Remove from pan, and add back into the medium bowl. Leave to cool for about 10 minutes.
  16. Thaw out the puff pastry sheets, and cut each sheet into 9 squares.
  17. When the mixture has cooled a little, add a heaped teaspoon into the centre of one the pastry square.
  18. Fold square in half, and pinch edges together to form a triangle shape.
  19. Place triangles on an oven tray, and spray with oil.
  20. Cook for 10-15 minutes until golden brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 190.22 Kcal (796 kJ)
Calories from fat 93.79 Kcal
% Daily Value*
Total Fat 10.42g 16%
Cholesterol 18.75mg 6%
Sodium 469.1mg 20%
Potassium 332.46mg 7%
Total Carbs 17.93g 6%
Sugars 3.05g 12%
Dietary Fiber 2.04g 8%
Protein 6.28g 13%
Vitamin C 30.4mg 51%
Vitamin A 0.3mg 11%
Iron 2mg 11%
Calcium 41.1mg 4%
Amount Per 100 g
Calories 185.59 Kcal (777 kJ)
Calories from fat 91.51 Kcal
% Daily Value*
Total Fat 10.17g 16%
Cholesterol 18.29mg 6%
Sodium 457.69mg 20%
Potassium 324.37mg 7%
Total Carbs 17.49g 6%
Sugars 2.97g 12%
Dietary Fiber 1.99g 8%
Protein 6.13g 13%
Vitamin C 29.6mg 51%
Vitamin A 0.3mg 11%
Iron 1.9mg 11%
Calcium 40.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.3
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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