Curried chicken parcels
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes
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Showing items 1 to 3 of 6
- 2 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 onionfinely chopped
- 2 garlic clovesfinely chopped
- 2 tbsp tomato purée
- 2 tsp curry powder
- ½ tsp chilli powder
- 2 chicken breastscut into 3cm pieces
- 1 tbsp fenugreek seeds
- 2 tbsp double cream
- plain flourfor dusting
- 500g all-butter puff pastry block
- 1 eggbeaten
Nutrition: per serving
- kcal369
- fat24g
- saturates11g
- carbs22g
- sugars2g
- fibre3g
- protein14g
- salt0.95g
Method
step 1
Heat the oil in a pan over medium heat and add the cumin seeds. Once they start sizzling add the onion and cook for 6-8 mins until lightly golden. Add the garlic and cook for another minute.
step 2
Mix in the tomato purée and then the spices before adding the chicken pieces with ½ tsp salt. Cook for 4 mins, then add the fenugreek leaves and the cream, turn the heat up to high and cook for 2 mins. Transfer to a bowl and let it cool for 15 mins.
step 3
Heat the oven to 220C/200C fan/gas 7. Line two baking trays with baking paper. Lightly dust your work surface and rolling pin with flour and roll out the pastry to a 25 x 30cm rectangle. Cut in half lengthways, and then cut each half into four rectangles. Put 2-3 tbsp of filling on one side of the rectangle, brush the corners with egg and fold the pastry over, stretching the pastry to cover the filling slightly if needed. Using a fork, press on all sides making sure it’s sealed. Cut a 1cm slit on top of the parcel, transfer to the baking trays making sure they are spaced well apart and brush all over with the remaining egg. Bake for 25-30 mins until golden and crispy.
