Vegetable-Chicken Curry and Puffs
A tasty and healthy vegetable and chicken curry with coriander leaves and spices paste. The puffs are made by baking the dry curry in pastry sheets.
Ingredients
- 1 lb about 1/2 kg boneless chicken
- 1/2 cup each green peas carrot, corn
- 1/4 cup spinach
- 1/4 cup tightly packed along with thick stems coriander leaves
- 3 green chillies
- 1 tea spn fresh ginger-garlic paste
- 1 tbl spn lemon juice
- A pinch turmeric
- 1/2 cup tomatoes
- 1 tbl spn fresh/frozen or desiccated coconut
- 2 black cardamom moti elaichi
- 1/2 cup onion
- Oil
- Salt
- Spices for the paste:
- 3 cloves
- 2 " cinnamon
- 1 tea spn coriander seeds
- 1 tea spn cumin seeds
- 1 tea spn poppy seeds khas khas
- 1 tea spn ani seeds saunf/badishep
- For Puffs
- 2 puff pastry sheets
Instructions
- Make a paste of coriander leaves, green chillies, ginger-garlic and lemon juice.
- Marinate chicken in that paste with salt and turmeric.
- In a little oil, fry cloves, cinnamon, coriander seeds, cumin seeds, poppy seeds, aniseeds.
- Then fry tomatoes and coconut.
- Make a paste and keep aside.
- Heat oil and fry black cardamom, onions.
- Then add chicken, fry for few minutes.
- Add peas, carrot, corn, spinach.
- Then add the paste, salt, water and cook till done.
- For Puffs:
- Preheat oven at 400F for 10mins.
- Heat the curry till all the water is absorbed.
- Cut pastry sheets into required size pieces.
- Keep a small portion of the dry curry on it.
- Seal the edges with water and press them down.
- Bake for about 15mins (or according to packet instructions).
- Serve hot with ketchup.