Low Carb Chicken Curry Puff

Indulge in the comforting flavors of a classic curry puff with a healthy twist in this Low Carb Chicken Curry Puff recipe! Perfectly seasoned chicken breast is sautéed in aromatic spices like curry powder, garlic, and ginger, then simmered in rich coconut cream for a luscious filling. The dough, made from almond flour and a cheese-based "fathead" crust, is gluten-free and keto-friendly, balancing flaky texture with low-carb benefits. These golden, hand-held delights are baked to perfection in just 20 minutes, making them ideal as an appetizer, snack, or light meal. Packed with protein and flavor, these curry puffs are a guilt-free indulgence that doesn’t compromise on taste.

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 200 grams chicken breast, boneless and skinless
• 2 tablespoons coconut oil
• 1 medium yellow onion, finely chopped
• 2 whole garlic cloves, minced
• 1 teaspoon ginger, grated
• 1.5 tablespoons curry powder
• 100 milliliters coconut cream
• 150 grams almond flour
• 150 grams shredded mozzarella cheese
• 50 grams cream cheese
• 1 large egg
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a skillet, heat coconut oil over medium heat. Add chopped onion and sauté until translucent, about 3 minutes.

Step 3

Add minced garlic and grated ginger, cooking for another 1 minute until fragrant.

Step 4

Add diced chicken breast to the skillet and cook until browned and fully cooked, about 6-7 minutes.

Step 5

Stir in the curry powder and cook for 1 minute, ensuring the chicken is well coated.

Step 6

Pour in coconut cream, reduce heat to low, and simmer for 3-4 minutes until the sauce thickens slightly. Stir in salt, black pepper, and chopped cilantro then set aside to cool.

Step 7

In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave for 1 minute on high until melted, then mix until smooth.

Step 8

Stir in almond flour and an egg until a dough forms. Knead the dough gently with your hands for uniform consistency.

Step 9

Roll out the dough between two sheets of parchment paper to about 1/4 inch thickness. Cut out circles using a cookie cutter or a glass about 3-inch wide.

Step 10

Place a spoonful of the cooled chicken curry mixture onto one half of each dough circle.

Step 11

Fold the dough over to enclose the filling, pressing the edges with a fork to seal.

Step 12

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

Step 13

Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown.

Step 14

Allow the puffs to cool slightly before serving.

Nutrition Facts

Serving size	(869.4g)

Amount per serving	% Daily Value*
Calories	2606.2

Total Fat 183.5g	0%
Saturated Fat 76.9g	0%
Polyunsaturated Fat 3.3g
Cholesterol 546.6mg	0%
Sodium 5714.4mg	0%
Total Carbohydrate 107.2g	0%
Dietary Fiber 18.6g	0%
Total Sugars 63.6g
Protein 144.2g	0%

Vitamin D 79.8IU	0%
Calcium 1532.1mg	0%
Iron 15.3mg	0%
Potassium 947.0mg	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: 62.2%

Protein: 21.7%

Carbs: 16.1%