Chicken Curry Pockets /
Curry Puff Recipe

Ingredients

  • 1 Pillsbury Crescent Recipe Creations Seamless Dough Sheet
  • 8 oz chicken
  • 1 pinch salt + 1 Teaspoon salt
  • 1 pinch white pepper
  • 2 Teaspoon curry powder
  • 3 Tablespoon cooking oil
  • 1/4 Cup diced white onions
  • 1 Tablespoon sherry cooking wine
  • 1 Tablespoon of chopped white onions
  • 1 3/4 Cups of water + 4 Tablespoon water
  • 2 Tablespoon corn starch
  • 2 Teaspoon sugar
  • 1 egg
  • 3 Tablespoon butter

Directions:

Step 1 - Marinating the Chicken

  • In a bowl, add the chicken, 1 pinch of salt, white pepper, curry powder and 1 Tablespoon cooking oil
  • Mix together well

Step 2 - Stir Fry

  • Add 2 Tablespoon of cooking oil to the wok,and stir-fry for 1 minute and then set the chicken aside.
  • Next clean the wok and add 1 Tablespoon of cooking oil, diced white onions and then the chicken back into wok.
  • Add sherry cooking wine, 1 3/4 Cups of water, 1 Teaspoon curry powder, 1 Teaspoon salt and sugar
  • To thicken the sauce, whisk together 2 Tablespoon of cornstarch and 4 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness.
  • Put the Curry chicken in a bowl and set aside.

Step 3 - Folding the Curry pockets with Pillsbury Crescent Dough Sheet

  • Open up 1 Pillsbury Crescent Recipe Creations Seamless Dough Sheet.
  • Spread the dough flat and cut the Pillsbury dough sheet into 12 squares.
  • Put the curry chicken filling on each one of the squares and fold it into a triangle and then seal the edge with a fork by pressing down on the edges
  • Brush some egg on top of each curry pocket

Step 4 - Oven

  • Put the curry chicken pockets into the oven at 375 degrees for 10-13 minutes or until it is golden brown.
  • Once it is done, brush some butter on top.