Chicken Curry Pockets
Votes: 4
Time: 50 min.
Complexity: easily
Quantity: 4 pies
Complexity: easily
Quantity: 4 pies
Chicken Curry Pockets - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup shredded rotisserie chicken (skinless)
- 1 tbsp vegetable oil (plus a little extra for grating)
- 1 shallot, thinly sliced
- 3/4 tsp curry powder
- 1/2 tsp peeled, grated ginger
- 1 clove of grated garlic
- 1/4 cup defrosted green peas
- 1/4 cup plain yogurt
- 1 tbsp chopped fresh cilantro
- 1 teaspoon freshly squeezed lime juice
- Flour for breading
- 300 g frozen French loaf dough
- 1 large egg
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Recipes with similar ingredients: grilled chicken, yeast dough, shallots, garlic, curry, ginger root, peas, lime juice, eggs, yogurt, cilantro
Cooking the dish according to the recipe:
- Heat vegetable oil in a medium skillet over low heat. Add the shallot, curry powder, ginger, and garlic and cook until the shallot is slightly softened, about 2 minutes. Combine with the chicken.
Remove from heat and stir in peas, yogurt, cilantro, and lime juice, season with salt to taste, and let cool completely. - Preheat the oven to 220°C and lightly grease a baking sheet with vegetable oil. On a floured surface, roll out the dough and form pockets (see cooking note).
- Place the pockets seam-side down on the prepared baking paper. Crack an egg and mix it with 1 tablespoon of water in a small bowl; brush the pockets with the egg mixture. Bake until golden brown, about 15 minutes.
How to make pockets
- Divide the dough into 4 pieces. Roll each piece into a 15 x 20 cm rectangle on a floured surface.
- Place a quarter of the filling in the center of the dough rectangle and press down.
- Fold the 2 short sides over the filling, stretching the dough to cover the contents of the rectangle.
- Fold the two long sides of the dough over like a burrito. Pinch the edges shut.
This filling can also be used for stuffing pita pockets. - Divide the dough into 4 pieces. Roll each piece into a 15 x 20 cm rectangle on a floured surface.
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