I always look for more ways to include both protein and vegetables into our meals. When I make chicken curry, I make a paste of cooked vegetables and add it to chapati dough or add vegetables to rice that is served with curry. But sometimes I make a curry with both chicken and vegetables. This vegetable-chicken curry is one such dish that my family really enjoyed.
The next day, I used the same curry to make puffs. My 7 year old loves puffs. This was a perfect way to get some interesting dish in his lunchbox. He even asked if there were leftovers after school.
Pictorial:
Marinate chicken.
Fry the spices.
Fry tomatoes in spices and grind. Then fry onions.
Add chicken and fry. Then add vegetables followed by spice paste. Cook till done.
| Vegetable-Chicken Curry and Puffs | | Print |
Prep time:
Cook time:
Total time:
Serves: 4-5
A tasty and healthy vegetable and chicken curry with coriander leaves and spices paste. The puffs are made by baking the dry curry in pastry sheets.
Ingredients
- 1 lb (about ½ kg) boneless chicken
- ½ cup each green peas, carrot, corn
- ¼ cup spinach
- ¼ cup tightly packed(along with thick stems) coriander leaves
- 3 green chillies
- 1 tea spn fresh ginger-garlic paste
- 1 tbl spn lemon juice
- A pinch turmeric
- ½ cup tomatoes
- 1 tbl spn fresh/frozen or desiccated coconut
- 2 black cardamom (moti elaichi)
- ½ cup onion
- Oil
- Salt
- Spices for the paste:
- 3 cloves
- 2" cinnamon
- 1 tea spn coriander seeds
- 1 tea spn cumin seeds
- 1 tea spn poppy seeds (khas khas)
- 1 tea spn ani seeds(saunf/badishep)
- For Puffs
- 2 puff pastry sheets
Instructions
- Make a paste of coriander leaves, green chillies, ginger-garlic and lemon juice.
- Marinate chicken in that paste with salt and turmeric.
- In a little oil, fry cloves, cinnamon, coriander seeds, cumin seeds, poppy seeds, aniseeds.
- Then fry tomatoes and coconut.
- Make a paste and keep aside.
- Heat oil and fry black cardamom, onions.
- Then add chicken, fry for few minutes.
- Add peas, carrot, corn, spinach.
- Then add the paste, salt, water and cook till done.
- For Puffs:
- Preheat oven at 400F for 10mins.
- Heat the curry till all the water is absorbed.
- Cut pastry sheets into required size pieces.
- Keep a small portion of the dry curry on it.
- Seal the edges with water and press them down.
- Bake for about 15mins (or according to packet instructions).
- Serve hot with ketchup.
2 Comments for “Vegetable-Chicken Curry and Puffs”
N
says:yum
swathi
says:wow nice recipe thanks for the info