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Curried Chicken Turnovers
Recipe Summary
Yield: Makes 16
Ingredients
Ingredient Checklist
Coarse salt
2 boneless, skinless chicken breast halves (about 1 pound total)
2 tablespoons vegetable oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
2 teaspoons minced peeled fresh ginger
4 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1 tablespoon all-purpose flour, plus more for dusting
1 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 cup plain yogurt
4 1/2 teaspoons tomato paste
1/4 cup applesauce
1/2 cup frozen peas (not thawed)
1/4 cup heavy cream
4 standard sheets puff pastry, thawed
1 large egg, lightly beaten
Cucumber Dipping Sauce
Gallery
Curried Chicken Turnovers
Recipe Summary
Yield: Makes 16
Gallery
Curried Chicken Turnovers
Curried Chicken Turnovers
Curried Chicken Turnovers
Recipe Summary
Yield: Makes 16
Recipe Summary
Yield: Makes 16
Yield: Makes 16
Makes 16
Ingredients
Ingredients
- Coarse salt
- 2 boneless, skinless chicken breast halves (about 1 pound total)
- 2 tablespoons vegetable oil
- 1 medium onion, coarsely chopped
- 2 garlic cloves, minced
- 2 teaspoons minced peeled fresh ginger
- 4 1/2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1 tablespoon all-purpose flour, plus more for dusting
- 1 1/2 cups homemade or low-sodium store-bought chicken stock
- 1/2 cup plain yogurt
- 4 1/2 teaspoons tomato paste
- 1/4 cup applesauce
- 1/2 cup frozen peas (not thawed)
- 1/4 cup heavy cream
- 4 standard sheets puff pastry, thawed
- 1 large egg, lightly beaten
- Cucumber Dipping Sauce
Directions
Preheat oven to 400 degrees. Bring 1 quart water to a boil in a medium pot; add 1 tablespoon salt and the chicken. Reduce heat; simmer until chicken is cooked through, about 12 minutes. Transfer with a slotted spoon to a bowl; let cool. Shred chicken with a fork into 2-inch pieces.
Heat oil in a large low-sided stockpot over medium-high heat until hot but not smoking. Add onion, garlic, and ginger, and cook, stirring occasionally, until pale golden, about 8 minutes. Stir in curry powder, cumin, and flour; cook 1 minute. Add stock, and bring to a boil. Stir in yogurt, tomato paste, and applesauce; boil 1 minute. Reduce heat to medium; simmer, stirring occasionally, until mixture is thickened, about 30 minutes.
Stir in chicken and peas; cook until mixture is thick, about 3 minutes. Stir in cream and 2 teaspoons salt. Let cool.
Lay pastry sheets on a lightly floured surface; cut each into 4 squares. Spoon 2 tablespoons chicken mixture onto each square, leaving a 1-inch border. Brush edges with egg; fold squares to form triangles. Press edges to seal. (Unbaked turnovers can be frozen, wrapped in plastic and foil, 1 month; thaw before baking.)
Arrange on baking sheets. Bake until golden, 20 to 25 minutes. Serve with sauce.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Curried Chicken Turnovers
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Reviews:
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All Reviews for Curried Chicken Turnovers
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
