Chicken Curry Puffs Recipe -
Chicken Curry Puffs Recipe
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Chicken Curry Puffs

Recipe by  

"These oven-baked beauties are great as appetizers or a snack. They're spicy and savory, with a subtle coconut milk base. In Malaysia, they are traditionally deep fried. But here's a modern version. You can wrap them in different ways - as rolls, sealed pockets or semi-open bundles."

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Ingredients Edit and Save

Original recipe makes 9 servings Change Servings
  • PREP

    30 mins
  • COOK

    50 mins

    1 hr 45 mins


  1. Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until the vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in the chicken, then season with salt. Cook and stir until chicken and potato has absorbed most of the liquid, then spread mixture on a plate to cool.
  2. Preheat an oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  3. Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1 inch apart.
  4. Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2010

This turned out so well! I thought I had lemongrass and red chile pepper at home, but I did not, but I did have a red curry paste which I added with the cocunut milk and it added just the right touch of flavor. I also used Pillsbury cresent rolls for the pastry and they turned out a lot larger than the small pouches intended for this recipe. The curry part was also great curry recipe on its own. The only change I would I would have made for a curry is addding a whole can of coconut milk for a more liquid curry over rice. But it makes sense to have a dryer consistency if you're going to wrap it in a pastry and bake it.

Most Helpful Critical Review
Jan 25, 2012

For the amount of time it took to prep these and bake them, they were just ok. The only ingredient I didn't add was the lemongrass because I couldn't find it. Otherwise followed the recipe completely. As another review said, they were missing something. We found them to be quite bland. Despite using water to dampen the sides of the pastry puff so it would stick together, about 1/2 of the puffs came apart while baking. I also ended up with a significant amount of left-over filling which I haven't decided what to with yet....I would not make this again.

Nov 02, 2009

I love the idea that they are baked and you can always add additional seasonings to taste

Jul 13, 2010

These were very very good. I made these with and without chicken and all versions were just fabulous.

Mar 16, 2011

To keep pastry ends together, dip a finger in water and smear it on the edge and press the two pastry layers together. If you are doing a long roll, fold over one edge onto the filling, apply a bit of water and fold the other edge over the dampened edge. Then pierce gently, diagonally with fork tines to seal. After baking, immediately cut long roll into serving sizes. However, leaving one end slightly open will help the built-up steam escape out of the puff.

Apr 26, 2011

Very tasty and a unique appetizer! Brought to Easter and everyone loved them. The puff pastry isn't the easiest thing to work with- before cooking they looked beautiful then as soon as they started cooking they opened up. I found that when they were cooling I was able to push the folds back down no problem. The trick with puffed pastry is keeping it cold while you're working with it (and water patches up holes). Thank you! Will be making this again! Does take some time but worth it (especially if you're only in charge of appetizers!)

Mar 14, 2011

These took a while to make make but they were SO worth it! I had a little left over so I just put it over rice. I will be making this dish more often! Great for parties. My only complaint was I had trouble keeping the pastry puffs together at the tips.

Nov 22, 2011

Brought these to a potluck and every one loved them! Because of the amount of time and energy, I broke it up into a two day process. Night one, I made the curry (easy) and filled the puff pastries up with them. Don't forget to make sure the pastry is thawed when working with it. I refrigerated over night. Night two, after coming home from work, I just threw them in the oven. It made about 18. The key is to serve at room temp. as the recipe states. I kept tasting fresh out the oven, and they were not amazing. But after cooling they were great! I recommend plenty of salt, it was missing a little something for me because I love strong flavored curries - I would probably add curry paste too next time. Definitely 5 stars based on the reaction I got. Another added bonus - without the chicken these are great VEGAN snacks!


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  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 35.5 g
  • 11%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 25.3 g
  • 39%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 14.2 g
  • 28%
  • Sodium
  • 423 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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