I just spent much of the weekend chopping, cooking and freezing food for the week. Since we are now sans live-in helper, I figured it is best to squeeze in as much food preparation as I can during the weekends. I unfortunately scalded my hand in this quite frenzied process, but am certain that with practice, I will be able to regularly put healthy home-cooked food on the table for my family, in much less time than it now takes me.
With the scalded hand, and in attempt to do as much as possible, I took no photos, with the exception this one of dried dates, wolfberries and scallops I was soaking to make soup. Perhaps one day, after some experimentation, I will be able to share the time-saving techniques I am attempting to do.
For today's Kitchen Exploits post however, I would like to share a simple idea for making chicken curry puffs. These are usually made with leftover curry, and kept frozen to be taken out and toasted when we have company for breakfasts or afternoon teas.
This is a rough recipe with no proper quantities as it is easy to wing it. Just use more or less prata dough and work with what you have!
You will be pleased to have your guests wowed by your homemade curry puffs!
Easy Chicken Curry Puffs
Chicken Curry (leftovers - bought or homemade)
Frozen Prata (like these) or ready rolled puff pastry
Hard-boiled Eggs cut into 6 chunks each
Some water
1 Egg, beaten with a fork
- Preheat oven to 180C.
- Shred the chicken and discard bones.
- Cut potatoes in the curry into small chunks
- Put shredded chicken, cut potatoes and rest of curry sauce into a pot. Add a little water if mixture is too dry. (Sometimes, I even add more curry paste if I want a stronger tastes)
- Cut a piece of frozen prata into half. Put in a portion of curry mixture, and a chunk of egg. Fold prata into half and press the sides together. You have to work quickly as the prata gets sticky. Leave prata you are not using in the freezer and take out only when ready to use.
- Place curry puffs onto a lined baking tray. Brush with beaten egg.
- Bake until golden brown, about 20 minutes (It depends on the prata that you buy. See packaging for instructions as a guide)
Scones
1 3/4 cups all purpose flour
4t baking powder
5T white sugar
5T unsalted butter (about 140g)
2/3 cup whole milk
1/2 cup raisins (or your choice of dried fruit, cut into raisin-sized pieces)
1 egg yolk, beaten
- Preheat oven to 200C.
Scones
1 3/4 cups all purpose flour
4t baking powder
5T white sugar
5T unsalted butter (about 140g)
2/3 cup whole milk
1/2 cup raisins (or your choice of dried fruit, cut into raisin-sized pieces)
1 egg yolk, beaten
- Preheat oven to 200C.
5 comments:
That is pretty simple but I'll have to deep fry them as my oven is out of order at the moment :(
Merryn:
Oh dear, hope your oven gets fixed soon! This is a great recipe to use - very easy :)
Yum they look absolutely scrumptious! Maybe I'll try working with prata...frozen puff pastry and I, well, don't work out so well :)
Hi, really nice recipe! Tried making it this morning, turn out really yummy! Thanks for sharing with us! :)
Regina:
I am so glad! I must make this again soon too :)
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