I bought a packet of smoked tandoori chicken and there were three whole breast meat in a pack. Such value for $$.
We used a piece for dinner the night before. The menu was tortilla wrap with smoked tandoori chicken, feta cheese and humus.
The other piece was used to make a quiche.
The last piece was used as fillings for curry puffs. I didn’t have any stocks of pastry sheets so I made a short crust pastry from scratch.
One smoked tandoori chicken (or any smoked or fresh chicken breast)
Two yellow onions chopped into pieces
3 potatoes or half butternut pumpkin (cut into cubes)
2 cloves garlic – chopped in small pieces.
2 tablespoon of Curry Powder
A dash of salt and sugar to taste
A tablespoon full of butter.
1. Microwave the potatoes or pumpkin pieces for 4 minutes.
2. Heat a wok and melt the butter. Add the garlic.
3. Add the onions and curry powder.
4. Add the potatoes or pumpkin pieces
5. Add the smoked chicken (already cut into small cube sized pieces).
6. Add a dash of salt and a dash of sugar.
7. Stir and fry till dry (you may need to add a little water to mix).
Short crust Pastry
3 cups (approx. 400 g) all purpose flour
1 tsp salt
250 g butter cut into cubes
120 ml chilled water
1/4 teaspoon baking powder & 1/4 teaspoon bicarbonate of soda
1 egg for glazing
1. Sieve the flour together with the baking powder. Add salt.
2. Rub the butter into flour lifting it up to let the air in.
3. Add the chilled water and mix together till they form a ball.
4. Leave in fridge covered for 10 minutes.
5. Cut the flour ball into 2 pieces and roll the pastry until about 3mm thick.
6. Cut into round circles with a pastry/cookie cutter or any sharp round object.
7. Put aside the corners of the pastry as these could be reused by rolling the pastry together.
8. Using a spoon, fill each pastry round with the cooked curry mixture and shape the edges by squeezing the edges or you may use the tip of a fork to press the edges into fine parallel lines as decorations.
9. Take out the remainder pastry, roll and cut into rounds.
10 Add in the fillings (same steps no. 5 to 8 above). Makes around 22 pieces.
11. Crack an egg . Brush with pastry top with egg yolk for colour and keep it moist.
12. If you only need a few pieces, you could store by freezing the rest of the curry puffs till ready to use.
13. Bake the curry puffs in a preheated 175%C oven for 20-25 minutes till cooked. Leave to cool slightly and then partake and enjoy ! Nice and crunchy.
P.S. If you like, the curry puffs can be deep fried in a wok with oil till brown. I prefer baking as it is healthier and they cook on their own rather than deep frying where you need to stand in front of the hot wok and mind them as they cook.
Total Preparation Time : 45 – 60 minutes
Baking time : 20 – 25 minutes