Curried Chicken Vol-au-Vents

By The Canadian Living Test Kitchen

96 people added this to their Recipe Box

Curried Chicken Vol-au-Vents
Photography by Yvonne Duivenvoorden

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	638638 cal
pro	29 g29g pro
total fat	41 g41g total fat
sat. fat	14 g14g sat. fat
carb	40 g40g carb
fibre	5 g5g fibre
chol	94 mg94mg chol
sodium	641 mg641mg sodium
% RDI:	-
calcium	77 calcium
iron	4141 iron
vit A	114114 vit A
vit C	2828 vit C
folate	2626 folate

This striking curry offers a fresh taste and look with the flavour of sweet potatoes and the colour of curry.

Ingredients

6 6frozen puff pastry shells, baked and cooled slightly
Coriander Paste:
1 1cup cupchopped fresh coriander, leaves and stems
1/4 cup chopped mint leaves 1/4 1/4cup cupchopped mint leafmint leaves
1/4 cup chopped green onions 1/4 1/4cup cupchopped green oniongreen onions
1 1hot green chili peppers, seeded and chopped
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 cup coconut milk 1/4 1/4cup cupcoconut milk
Curried Chicken:
1 tbsp coriander seeds 1 1tbsp tbspcoriander seeds
2 tsp cumin seeds 2 2tsp tspcumin seeds
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
2 tbsp minced garlic 2 2tbsp tbspminced garlic
4 tsp chopped gingerroot 4 4tsp tspchopped gingerroot
3/4 tsp salt 3/4 3/4tsp tspsalt
3 3cups cupspeeled cubed (1/2 inch/1 cm) sweet potatosweet potatoes
1 cup coconut milk 1 1cup cupcoconut milk
1-1/2 1-1/2lb lbboneless skinless chicken thighboneless skinless chicken thighs, cut into 1-inch (2.5 cm) cubes
1 cup frozen peas , thawed1 1cup cupfrozen 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 salt, and cook while 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.

Source : Canadian Living Magazine: April 2009