Gluten-Free Chicken Curry Puff

Delight in the irresistible flavors of these Gluten-Free Chicken Curry Puffs, a lighter spin on a classic favorite that's perfect for anyone avoiding gluten. Featuring tender chunks of spiced chicken breast, creamy coconut milk, and vibrant vegetables like potato, carrot, and peas, this recipe wraps a savory, aromatic filling in buttery, gluten-free puff pastry. The curry-scented filling is infused with garlic, ginger, and fresh cilantro for an authentic flair, while a golden egg-washed crust ensures every bite is flaky and satisfying. Easy to prepare and baked to perfection, these wholesome puffs are ideal for serving as appetizers, party snacks, or even a hearty, gluten-free midday treat.

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 12

Ingredients

• 500 grams gluten-free puff pastry
• 300 grams boneless chicken breast
• 1 medium onion
• 2 cloves garlic
• 1 inch piece ginger
• 2 tablespoons curry powder
• 100 milliliters coconut milk
• 1 medium potato
• 1 small carrot
• 50 grams frozen peas
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large egg
• 2 tablespoons cilantro

Directions

Step 1

Preheat oven to 200°C (392°F).

Step 2

Chop the onion, garlic, and ginger finely. Peel and dice the potato and carrot into small cubes.

Step 3

In a large skillet, heat vegetable oil over medium heat. Add the onion, garlic, and ginger. Sauté until the onion is translucent.

Step 4

Add the curry powder, stirring well to coat the ingredients.

Step 5

Add the chicken breast, cut into small cubes, and cook until no longer pink.

Step 6

Add the diced potato, carrot, and peas to the skillet. Stir to combine.

Step 7

Pour in the coconut milk, salt, and black pepper. Simmer for 10 minutes until the vegetables are tender and the mixture is thick. Adjust seasoning if necessary.

Step 8

Remove from heat and stir in the chopped cilantro. Allow the mixture to cool completely.

Step 9

Roll out the gluten-free puff pastry on a lightly floured surface and cut into 12 equal squares.

Step 10

Place approximately 1 tablespoon of the cooled chicken curry filling in the center of each pastry square.

Step 11

Fold the pastry over the filling to form a triangle. Use a fork to press and seal the edges.

Step 12

Beat the egg in a small bowl and brush over the tops of the curry puffs.

Step 13

Place curry puffs on a baking sheet lined with parchment paper.

Step 14

Bake in the preheated oven for 20-25 minutes or until golden brown and puffed.

Step 15

Serve warm as an appetizer or a delightful snack.

Nutrition Facts

Serving size	(1433.5g)

Amount per serving	% Daily Value*
Calories	3126.4

Total Fat 177.0g	0%
Saturated Fat 60.3g	0%
Polyunsaturated Fat 22.2g
Cholesterol 482.0mg	0%
Sodium 9340.8mg	0%
Total Carbohydrate 271.3g	0%
Dietary Fiber 19.2g	0%
Total Sugars 31.5g
Protein 124.5g	0%

Vitamin D 53.8IU	0%
Calcium 261.6mg	0%
Iron 18.3mg	0%
Potassium 2436.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 15.7%

Carbs: 34.2%