Vegetable-Chicken Curry and Puffs

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

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.

5 from 1 vote

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings 4 -5

Ingredients

  

• 1 lb about 1/2 kg boneless chicken
• 1/2 cup each green peas carrot, corn
• 1/4 cup spinach
• 1/4 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
• 1/2 cup tomatoes
• 1 tbl spn fresh/frozen or desiccated coconut
• 2 black cardamom moti elaichi
• 1/2 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.