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Recipes >> Appetizer, Side Dish Recipes > Indian Baked Chicken Pockets

Indian Baked Chicken Pockets

Indian Baked Chicken Pockets
Prep Time
25 Mins
Cook Time

25 Mins
Serves

18
Cook curry powder in a medium skillet over medium heat about 30 seconds or until fragrant. Add oil, and cook, stirring constantly, 1 minute. Add onion, and sauté 1 minute. Stir in lemon juice. Add rice, chicken, salt, and pepper; cook 1 minute.
Viewed: 11806
Source:  Asian Cooking Magazine
11 Ratings
3 out of 5 stars
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Ingredients

  • 1 cup basmati rice
  • 1 tablespoon curry powder
  • 1 tablespoon vegetable oil
  • 1/3 cup finely chopped onion
  • 1 tablespoon lemon juice
  • 1 cup chopped cooked chicken
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (17.3-ounce) package frozen puff pastry sheets, thawed
  • 1 large egg
  • 2 tablespoons water
  • 1 (9-ounce) jar mango chutney

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Cooking Directions

  1. Prepare basmati rice according to your taste.

  2. Cook curry powder in a medium skillet over medium heat about 30 seconds or until fragrant. Add oil, and cook, stirring constantly, 1 minute. Add onion, and sauté 1 minute. Stir in lemon juice. Add rice, chicken, salt, and pepper; cook 1 minute.

  3. Roll one pastry sheet into a 12-inch square on a lightly floured surface. Cut pastry into 9 (4-inch) squares.

  4. Stir together egg and 2 tablespoons water; lightly brush edges of pastry squares with mixture.

  5. Place 2 tablespoons rice mixture on each square, and fold over to form a triangle. Press edges to seal. Repeat procedure with remaining pastry and filling. Brush tops with remaining egg mixture, and place on a baking sheet.

  6. Bake at 400º for 20 minutes or until golden brown. Serve warm with chutney.

  7. Indian Party Pockets: Stir 1/3 cup golden raisins, 1/4 cup chopped almonds, and 3 tablespoons chopped cilantro into prepared chicken mixture, and proceed as directed. For a creamy dipping sauce, stir 1 cup plain yogurt, 1 tablespoon chopped cilantro, and 1/4 teaspoon each of curry powder, ground red pepper, salt, and pepper into the mango chutney.

  8. Note: To make smaller appetizers, cut each pastry sheet into 16 (3-inch) squares, top with about 1 tablespoon rice mixture, and proceed as directed.

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