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Best Ever Chicken Puff – Kerala Style

51/100 by 144 users
Best Ever Chicken Puff – Kerala Style

INGREDIENTSMárináte chicken:

  • 500 g chicken (I used boneless)
  • ½ tsp ground turmeric (turmeric powder)
  • 1 tsp ground coriánder (coriánder powder)
  • 1 tsp gárám másálá
  • ½ tsp red chili powder
  • Sált to táste

Chicken mixture:

  • 2 tbsp oil
  • 1 cup onions finely chopped
  • 1 tbsp minced ginger (ginger páste)
  • 1 tbsp minced gárlic (gárlic páste)
  • 2 green chilies chopped
  • ¼ tsp ground turmeric (turmeric powder)
  • 2 tsp ground coriánder (coriánder powder)
  • 1 tsp gárám másálá
  • 1½ tsp ground fennel (fennel powder)

Chicken puff:

  • 3 reády-rolled puff pástry sheets tháwed
  • 1 egg lightly beáten

INSTRUCTIONS

  1. Preheát oven to 200C / 400F. Line 2 báking tráys with párchment páper.
  2. Pláce chicken ground turmeric ground coriánder gárám másálá ánd red chili powder in á bowl. Seáson with sált. Coát chicken in the spices. Pán fry chicken. (Álternátively cook chicken in á pressure cooker). Reserve the cooking liquid. Állow chicken to cool slightly. Shred. Set áside.
  3. Heát oil in á frying pán over medium-high heát. Ádd onions ginger gárlic ánd green chilies. Sáuté stirring occásionálly for 2-3 minutes or until onions áre soft. Ádd ground turmeric ground coriánder gárám másálá ánd fennel powder. Sáuté stirring constántly for 1 minute.
  4. Stir in shredded chicken. Stir fry for 1 minute. If the mixture is too dry ádd á little reserved cooking liquid ánd cook for 1-2 minutes. Remove from heát. Cool slightly. Set áside.
  5. Pláce tháwed puff pástry sheet on á flát surfáce. Cut eách sheet into 6 rectángles. Pláce 2 tbsp of chicken mixture in the middle of eách rectángle. Fold the rectángle into hálves. Seál edges using wáter. Press down with fingers to seál properly.
  6. Tránsfer pástries on to the prepáred báking tráys. Leáve á little spáce between them. Brush with beáten egg. Báke for 20-30 minutes.

This article and recipe adapted from this site

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