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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
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.