Curried Chicken Vol-au-Vents
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This striking curry offers a fresh taste and look with the flavour of sweet potatoes and the colour of curry.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 638 |
| pro | 29 g |
| total fat | 41 g |
| sat. fat | 14 g |
| carb | 40 g |
| fibre | 5 g |
| chol | 94 mg |
| sodium | 641 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 41% |
| vit A | 114% |
| vit C | 28% |
| folate | 26% |
Suggested Recipes
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6 frozen puff pastry shells, baked and cooled slightly
Coriander Paste:
1 cup (250 mL) chopped fresh coriander leaves and stems
1/4 cup (50 mL) chopped mint leaves
1/4 cup (50 mL) chopped green onion
1 hot green chili pepper, seeded and chopped
1/4 tsp (1 mL) salt
1/4 cup (50 mL) coconut milk
Curried Chicken:
1 tbsp (15 mL) coriander seeds
2 tsp (10 mL) cumin seeds
3 tbsp (45 mL) vegetable oil
2 tbsp (25 mL) minced garlic
4 tsp (20 mL) chopped gingerroot
3/4 tsp (4 mL) salt 4
3 cups (750 mL) cubed (1/2 inch/1 cm) peeled sweet potato
1 cup (250 mL) coconut milk
1-1/2 lb (750 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) cubes
1 cup (250 mL) frozen peas, thawed
Preparation:
Coriander Paste: In food processor, pulse together coriander, mint, green onion, chili pepper and salt until smooth. Pulse in coconut milk; set aside. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Curried Chicken: In shallow Dutch oven, toast coriander and cumin seeds over
medium-low heat until aromatic, about 2 minutes.
Using mortar and pestle or spice grinder, grind toasted spices until fine.
In same pan, heat oil over medium heat. Stir in spice mix, garlic, ginger and sa< cook, stirring, for 1 minute.
Stir in sweet potatoes; cook, stirring, for 3 minutes. Add coconut milk and chicken; cover and simmer for 10 minutes.
Stir in coriander paste; cook, uncovered, for 10 minutes. Stir in peas. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.)
To serve, spoon into warm puff pastry shells.
Curried Chicken: In shallow Dutch oven, toast coriander and cumin seeds over
medium-low heat until aromatic, about 2 minutes.
Using mortar and pestle or spice grinder, grind toasted spices until fine.
In same pan, heat oil over medium heat. Stir in spice mix, garlic, ginger and sa< cook, stirring, for 1 minute.
Stir in sweet potatoes; cook, stirring, for 3 minutes. Add coconut milk and chicken; cover and simmer for 10 minutes.
Stir in coriander paste; cook, uncovered, for 10 minutes. Stir in peas. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.)
To serve, spoon into warm puff pastry shells.
Tags:
Main Course; Poultry-Chicken; Vegetables; One-Pot; Make-Ahead;
Source
Canadian Living Magazine: April 2009
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