Baked Curry Triangles Recipes
BAKED CURRY TRIANGLES
Here's a homemade recipe that I've grown up loving in the comfort of my home: baked curry triangles. My mom would bake these delicious goods for the family, and we'd enjoy them with happiness.
Provided by BananaBake
Categories Appetizers and Snacks Pastries
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cook and stir beef and onion in a nonstick skillet until beef is browned, about 5 minutes. Stir in curry powder until heated through and fragrant, 1 to 2 minutes.
- Cut puff pastry squares diagonally to create 12 triangles. Fold each triangle in half, pressing the edges of one side together, and leaving an opening for the filling. Fill each triangle with curried beef and press edges to seal.
- Coat each triangle with beaten egg using a pastry brush. Arrange triangles on a baking sheet.
- Bake in the preheated oven until puffed up and golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 161.1 calories, Carbohydrate 11.1 g, Cholesterol 27.3 mg, Fat 10.7 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 3 g, Sodium 68.2 mg, Sugar 0.5 g
BAKED CHICKEN CURRY FLAVOR-FEST
This chicken is spicy, tangy, and juicy, but with no added fat. It's easy to make in large batches, so it's perfect for a party. And unlike most curries, it's baked, so you can spend time with your guests while it cooks.
Provided by ChefNYC
Categories World Cuisine Recipes Asian Indian
Time 2h50m
Yield 10
Number Of Ingredients 8
Steps:
- Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours.
- Preheat oven to 450 degrees F (230 degrees C).
- Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil.
- Bake in preheated oven until the juices run clear, 40 to 45 minutes.
Nutrition Facts : Calories 652.7 calories, Carbohydrate 16.2 g, Cholesterol 194.3 mg, Fat 35.6 g, Fiber 2.1 g, Protein 62.5 g, SaturatedFat 9.8 g, Sodium 1317.2 mg, Sugar 2.3 g
BAKED CHICKEN CURRY PUFFS
These are literally steaming next to me as I write - they've just come out of the oven, crisp and delicious and thought I'd beter get the recipe down before I forget it. I've created this recipe myself, using a range of authentic Malaysian recipes as my inspiration. The spice blend itself is used in Malaysian meat curries, and makes more than the recipe needs. I've used reduced fat puff pastry (without compromising taste) and spray oil, so these are a healthier version than some of their counterparts -especially as they're baked and not fried. Serve with your favourite dipping sauce.
Provided by amanda l b
Categories Malaysian
Time 45m
Yield 27 curry puffs, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 200 degrees C (fan-forced) or 200 C conventional.
- Add the potatoes to a pot of boiling water and cook until just soft. Drain and set aside.
- 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,
- Add the next 2 spices (cinammon and chilies), and repeat toasting instructions. Remove and add to same bowl as the other toasted spices.
- 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.
- 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).
- Set the spice mixture aside (when cooled, store in a jar).
- 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.
- Add 1 1/2 tablespoons of the spice mix to the chicken.
- If needed, add a bit more oil to the pan, and cook the onion until browned, about 4-5 minutes.
- Add the garlic and cook for a further minute.
- Return the chicken and spice mix, and the drained potatoes to the saucepan.
- Cook for a further minutes until all ingredients have mixed in together.
- Add in the sugar and salt, and stir.
- Remove from pan, and add back into the medium bowl. Leave to cool for about 10 minutes.
- Thaw out the puff pastry sheets, and cut each sheet into 9 squares.
- When the mixture has cooled a little, add a heaped teaspoon into the centre of one the pastry square.
- Fold square in half, and pinch edges together to form a triangle shape.
- Place triangles on an oven tray, and spray with oil.
- Cook for 10-15 minutes until golden brown.
Nutrition Facts : Calories 1208.9, Fat 72.3, SaturatedFat 18.2, Cholesterol 35, Sodium 803.5, Carbohydrate 113, Fiber 6.5, Sugar 5.2, Protein 28.4
BAKED CHICKEN CURRY
Flavorful and moist baked chicken breasts with Indian spices like curry powder. Great with brown rice. Serve over rice (brown basmati rice is quite tasty, but white or basmati would work well also). Doubling the recipe for the sauce ensures you'll have a ton to go over the rice.
Provided by WEESHEBEAST
Categories Main Dish Recipes Curries Chicken
Time 8h45m
Yield 3
Number Of Ingredients 11
Steps:
- Make shallow cuts in the chicken flesh. Pour 2 tablespoons lemon juice over the chicken and rub in sea salt.
- Combine yogurt, remaining 2 tablespoons lemon juice, oil, vinegar, garam masala, curry powder, and ginger in a bowl. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 9x13-inch baking pan, cover with foil, and refrigerate for 8 hours or overnight, turning occasionally.
- Preheat the oven to 425 degrees F (220 degrees C). Add bell peppers and onions to the chicken dish. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and continue to bake until chicken is no longer pink in the centers, about 10 minutes more.
Nutrition Facts : Calories 324.6 calories, Carbohydrate 19.8 g, Cholesterol 80.7 mg, Fat 13.5 g, Fiber 5.1 g, Protein 32.5 g, SaturatedFat 2.7 g, Sodium 679.8 mg, Sugar 8.2 g
BAKED CHICKEN CURRY WITH RICE
This healthy, from-scratch baked chicken casserole is packed with Indian curry flavor, and is very easy to make! Marinating the chicken in yogurt makes it fall-off-the-bone tender, but it can be skipped if you are really pressed for time.
Provided by Trystian Hilton
Time 2h
Yield 4
Number Of Ingredients 15
Steps:
- Combine 1/2 cup yogurt, 1 tablespoon curry powder, 1 clove crushed garlic, paprika, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper in a large freezer bag. Add chicken and marinate in the refrigerator for at least 30 minutes, or overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine remaining 1 cup yogurt and chicken broth in a large bowl; mix well until smooth. Add basmati rice, green onions, tomato, chile pepper, 1 clove garlic, 1 tablespoon curry powder, ginger, black pepper, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper. Stir to combine.
- Pour rice mixture into a 9x13-inch baking dish and place marinated chicken on top. Discard excess marinade. Cover the dish with foil.
- Bake in the preheated oven for 1 hour. Uncover and continue baking until chicken has browned and is no longer pink in the centers and rice is tender, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fluff rice with a fork, garnish with chopped cilantro, and serve.
Nutrition Facts : Calories 448 calories, Carbohydrate 46.2 g, Cholesterol 81.7 mg, Fat 14.8 g, Fiber 2.7 g, Protein 32.9 g, SaturatedFat 5.8 g, Sodium 720.3 mg, Sugar 5.2 g
CURRIED CHICKEN TRIANGLES
Plain refrigerated crescent rolls shape up festively into these time-saving treats. Serve the savory triangles warm, then stand back and watch them vanish.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 64 appetizers.
Number Of Ingredients 10
Steps:
- Separate crescent dough into triangles. Cut each piece into four triangles. Place on greased baking sheets. In a large bowl, combine the water chestnuts, cheese, onions, mayonnaise, lemon juice, curry powder and garlic salt. Crumble chicken over mayonnaise mixture; stir to coat. , Place rounded teaspoonfuls in the center of each triangle. Sprinkle with paprika if desired. Bake at 350° for 12-15 minutes or until edges are lightly browned. Serve warm.
Nutrition Facts : Calories 95 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 180mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
BAKED CURRY TRIANGLES
Here's a homemade recipe that I've grown up loving in the comfort of my home: baked curry triangles. My mom would bake these delicious goods for the family, and we'd enjoy them with happiness.
Provided by BananaBake
Categories Pastry Appetizers
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cook and stir beef and onion in a nonstick skillet until beef is browned, about 5 minutes. Stir in curry powder until heated through and fragrant, 1 to 2 minutes.
- Cut puff pastry squares diagonally to create 12 triangles. Fold each triangle in half, pressing the edges of one side together, and leaving an opening for the filling. Fill each triangle with curried beef and press edges to seal.
- Coat each triangle with beaten egg using a pastry brush. Arrange triangles on a baking sheet.
- Bake in the preheated oven until puffed up and golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 161.1 calories, Carbohydrate 11.1 g, Cholesterol 27.3 mg, Fat 10.7 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 3 g, Sodium 68.2 mg, Sugar 0.5 g
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- Add the ground beef, breaking it up with a spatula. Cook until browned. Next, add the curry powder, turmeric, cumin, sugar, black pepper, and salt. Stir everything together and allow the mixture to cook for another couple of minutes.
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