Chicken Curry Puffs

Chicken Curry Puffs


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These tasty dim sum treats are surprisingly easy to make at home! They’re a savory and spicy dish perfect for an appetizer or a side!

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Chicago, IL

Time needed

30 min preparation + 50 min cooking

Serving Size / Yield

18 servings


  • 1 pound ground chicken
  • 3 tablespoons vegetable oil
  • ½ finely chopped brown onion
  • 2 tablespoons red curry paste
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 2 tablespoons Asian curry powder
  • ½ teaspoon salt
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil
  • ½ cup coconut milk
  • 1 stalk thinly sliced lemongrass
  • 1 chopped red chili
  • 1 diced potato
  • ¼ cup cilantro
  • 1 package thawed puff pastry

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Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, curry powder, curry paste and cook for a few seconds until fragrant.
Add lemongrass, coconut milk and onion. Cook until the onion is tender. Stir in the potato and continue cooking for about 12 minutes, adding more coconut milk if the mixture becomes too dry.
Add the chicken and add salt, soy sauce, sesame oil and black pepper.
Cook and stir until the chicken and potato has absorbed all the liquid. Spread out on a plate to cool.
When the mixture has cooled, stir in the cilantro.
Preheat oven to 375F and line two baking sheets.
Unfold puff pastry and cut into 9 squares. Place a spoonful of the chicken mixture in the middle of each square and pinch the corners together into a dumpling shape.
Line the baking sheets with the puffs about 1 inch apart. Bake for 22-27 minutes.
Cool for ten minutes and then serve!

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