Curried Chicken Parcels Recipes

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CURRIED CHICKEN PARCELS



Curried Chicken Parcels image

This is so easy to make, but everybody loves it. I found it in a magazine a few months ago and have made it quite a few times since. They are nice eaten hot or cold, so ideal to take on a picnic. If I make them for a picnic I usually make them half the size. The coriander in this recipe refers to fresh coriander leaves/cilantro.

Provided by -Sylvie-

Categories     Savory Pies

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1 kg frozen puff pastry, defrosted
1 red onion, finely sliced
150 g butternut squash, peeled and cubed
150 g sweet potatoes, peeled and cubed
200 g chicken breasts, cubed
3 tablespoons of korma curry paste
100 ml coconut milk
2 tablespoons fresh coriander, chopped
1 egg
2 tablespoons poppy seeds

Steps:

  • Heat the oil and fry the onion, butternut squash and sweet potato for about 10 minutes.
  • Add the chicken and fry until browned on the outside and nearly done.
  • Add the curry paste and coconut milk and simmer for another 10 minutes.
  • Take the pan of the heat and stir in the corriander.
  • Roll out the pastry and cut out four 17 centimetre circles.
  • Divide the filling between the pastry circles.
  • Beat the egg and brush the edges of the pastry circles.
  • Fold the pastry over to form a semi-circle and seal the edges by pressing them down with a fork.
  • Brush the tops of the parcels with the rest off the beaten egg and sprinkle with the poppy seeds.
  • Chill in the fridge for half an hour (I never really bother with this) and then bake in a pre-heated oven (200 C, 400 F or Gas Mark 6) for about 30 to 40 minutes until golden.

Nutrition Facts : Calories 1652.3, Fat 111.5, SaturatedFat 31.3, Cholesterol 78.5, Sodium 703.2, Carbohydrate 132.2, Fiber 8.5, Sugar 5.7, Protein 33.5

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