Vegetable-Chicken Curry and Puffs
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.
  • 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
  1. Make a paste of coriander leaves, green chillies, ginger-garlic and lemon juice.
  2. Marinate chicken in that paste with salt and turmeric.
  3. In a little oil, fry cloves, cinnamon, coriander seeds, cumin seeds, poppy seeds, aniseeds.
  4. Then fry tomatoes and coconut.
  5. Make a paste and keep aside.
  6. Heat oil and fry black cardamom, onions.
  7. Then add chicken, fry for few minutes.
  8. Add peas, carrot, corn, spinach.
  9. Then add the paste, salt, water and cook till done.
  10. For Puffs:
  11. Preheat oven at 400F for 10mins.
  12. Heat the curry till all the water is absorbed.
  13. Cut pastry sheets into required size pieces.
  14. Keep a small portion of the dry curry on it.
  15. Seal the edges with water and press them down.
  16. Bake for about 15mins (or according to packet instructions).
  17. Serve hot with ketchup.
Recipe by Aayis Recipes at