Low Fat Chicken Curry Puff

Delight your taste buds with these Low Fat Chicken Curry Puffs, a light and flavorful twist on a classic snack. Featuring tender cubes of boneless chicken breast, vibrant vegetables like carrots and peas, and aromatic spices like curry powder and cumin, these golden pastries are packed with mouthwatering flavor. The filling is enriched with creamy light coconut milk and brightened with a splash of fresh lemon juice, all wrapped in crisp, flaky layers of phyllo pastry. Perfect as a guilt-free appetizer or snack, these curry puffs are baked—not fried—for a healthier option without sacrificing taste. Ready in under an hour, they’re an easy and delicious way to enjoy homemade comfort with a nutritious twist. Serve them warm and watch as they disappear in no time!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams Boneless skinless chicken breast
• 1 medium Onion
• 2 Garlic clove
• 1 medium Carrot
• 50 grams Peas
• 100 milliliters Light coconut milk
• 2 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 1 tablespoon Lemon juice
• 8 Phyllo pastry sheets
• 0 Olive oil spray

Directions

Step 1

Dice the chicken breast into small cubes and set aside.

Step 2

Finely chop the onion and garlic, and grate the carrot.

Step 3

In a non-stick skillet, spray a little olive oil and sauté the onion and garlic over medium heat until translucent.

Step 4

Add the chicken cubes to the skillet and cook until they are lightly browned on all sides.

Step 5

Stir in the grated carrot and peas, and cook for another 2-3 minutes.

Step 6

Add the curry powder, ground cumin, salt, and pepper. Mix well to coat the chicken and vegetables.

Step 7

Pour in the light coconut milk and let it simmer for 5 minutes, until the sauce reduces slightly.

Step 8

Stir in the lemon juice and adjust seasoning if necessary. Let the mixture cool.

Step 9

Preheat the oven to 200°C (390°F).

Step 10

Lay a sheet of phyllo pastry on a clean surface and lightly spray with olive oil, place another sheet on top and repeat until there are four layers.

Step 11

Cut the layered pastry into squares.

Step 12

Place a spoonful of the chicken curry mixture in the center of each square.

Step 13

Fold the squares into triangles, sealing the edges securely by pressing with a fork.

Step 14

Place the puffs on a baking tray lined with parchment paper and lightly spray the tops with olive oil.

Step 15

Bake in the preheated oven for 12-15 minutes until golden brown and crispy.

Step 16

Allow the puffs to cool slightly before serving.

Nutrition Facts

Serving size	(742.1g)

Amount per serving	% Daily Value*
Calories	891.4

Total Fat 12.4g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 151.8mg	0%
Sodium 6214.7mg	0%
Total Carbohydrate 121.6g	0%
Dietary Fiber 6.8g	0%
Total Sugars 13.4g
Protein 70.0g	0%

Vitamin D 0IU	0%
Calcium 134.8mg	0%
Iron 14.9mg	0%
Potassium 1103.3mg	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: 12.7%

Protein: 31.9%

Carbs: 55.4%