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.