Curry Chicken Turnovers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 lb Ground Chicken
Marinade for Chicken:
1/2 tsp Tapioca Starch
1 Tbsp Light Soy Sauce
1 Tbsp Water
1 Tbsp Sesame Seed Oil
Black Pepper
2 Tbsp Curry Powder
1/2 Medium Red Onion, chopped
1 tsp salt
2 Tbsp Oil
1/2 cup Golden Raisins
1 Tbsp tapioca starch
1/4 cup Chicken Broth
1 Box of Frozen Pie Crust
(Trader Joe's)
1 Egg - beaten
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Directions: |
Directions:1. Mix chicken with marinade. Set aside for 30 minutes.
2. Toast curry powder at low heat until fragrant (about 2 minutes) in a dry frying pan. Set aside.
3. Sauté chopped onion with 1 tsp salt to taste. Set aside
4. Using same sauté pan, add 2 Tbsp oil, when hot, add marinated chicken and stir continuously until color changes. Return onion and add raisins to the chicken mixture. Remove and put into a large bowl.
5. Mix 1 Tbsp tapioca starch to 1/4 cup chicken broth, add to the hot pan and stir it until it thickens. Add the toasted curry powder and chicken mixture. Stir until the chicken is coated. Put the chicken mixture in the refrigerator until cold and firm.
6 Take one sheet of thawed pie crust and roll it out to 1/8" thick on a floured board. Use a 3" cookie cutter to cut out round pieces (about 15 pieces from each pie crusts).
7. Put 1 tsp chicken mixture in the middle of the pastry cut out and pinch the edges to seal (add pleats if you wish). Brush one side of each piece with beaten egg.
Bake at 400º for 10 minutes. |
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Personal
Notes: |
Personal
Notes: Mabel Lai demonstrated this recipe at the July 2017 Chi Am Progressive Lunch.
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