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Curried Chicken Vol-au-Vents

By The Canadian Living Test Kitchen

Tested till perfect

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Curried Chicken Vol-au-Vents

Curried Chicken Vol-au-Vents
Photography by Yvonne Duivenvoorden

This recipe makes 6 servings

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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

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

Ingredients

  • 6 frozen puff pastry shells, baked and cooled slightly
  • Coriander Paste:
  • 1 cup chopped fresh coriander, leaves and stems
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped green onions
  • 1 hot green chili peppers, seeded and chopped
  • 1/4 tsp salt
  • 1/4 cup coconut milk
  • Curried Chicken:
  • 1 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 3 tbsp vegetable oil
  • 2 tbsp minced garlic
  • 4 tsp chopped gingerroot
  • 3/4 tsp salt
  • 3 cups peeled cubed (1/2 inch/1 cm) sweet potatoes
  • 1 cup coconut milk
  • 1-1/2 lb boneless skinless chicken thighs, cut into 1-inch (2.5 cm) cubes
  • 1 cup 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 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

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