Curry Puffs from leftover chicken curry
What do you do with your leftover chicken curry? I make curry puffs with frozen roti paratha (roti canai). Your curry won’t go to waste but becomes a delicious snack. This is not your usual recipe as there are no exact measurements for the ingredients. It all depends on how much leftover curry you have. This video tutorial is simply to show you how I made use of my leftover curry to make curry puffs.
Surprisingly, the frozen roti paratha (roti canai) turned out even better than puff pastry. It was fluffy and less oily and stayed fluffy for a number of days. Keep in fridge and warmed up before eating.
To make this yummy snack, click on the video tutorial and print out the recipe below.
Thank you
Please click image below to view Video Tutorial:
- Leftover chicken curry
- Potatoes peel and dice
- Frozen paratha roti canai
- 1 Egg for egg wash
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Remove leftover chicken and potatoes from curry gravy. Peel off chicken meat from bones.
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If not enough potatoes, peel, wash and dice some potatoes. Soak in water to remove excess starch.
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Heat up curry until comes to a boil
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Add the diced potatoes and stir over low heat until curry thickens
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Add shredded chicken to potato curry and mix well. Set aside to cool down.
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Remove frozen roti paratha (roti canai) from freezer a few at a time as they will soften very fast.
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Arrange frozen parathas on a baking tray and cut into halves. Scoop enough curry to cover almost half of the cut pieces.
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Lift up one end of the paratha and fold over to cover the curry.
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Seal the edges with a fork by pressing them together.
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Brush with egg wash.
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Poke holes on the puff with a fork.
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Bake in preheated oven at 180C until they puff up and turn golden brown.
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Best served hot and crispy.
Remainder curry puffs can be kept in fridge. Warm up before eating.
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