Low Sodium Chicken Curry Puff

Indulge in the irresistible flavors of this Low Sodium Chicken Curry Puff, a healthier twist on a classic snack! Perfectly seasoned with low sodium curry powder and packed with tender chicken, creamy potatoes, and sweet green peas, this filling strikes the ideal balance of warmth and comfort. Encased in golden, flaky puff pastry, these curry puffs are a delightful treat that’s lower in sodium yet full of flavor. Easy to prepare with frozen puff pastry sheets and a quick stovetop filling, this recipe is perfect for a crowd-pleasing appetizer or a savory snack. Serve them warm and watch as they disappear from the plate—these light, flavor-packed puffs are sure to impress your family and guests!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 250 grams Boneless, skinless chicken breast
• 1 medium Potatoes
• 2 sheets Frozen puff pastry sheets
• 1 tablespoon Low sodium curry powder
• 1 small Onion, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 tablespoon Olive oil
• 100 milliliters Low sodium chicken broth
• 50 grams Frozen green peas
• 2 tablespoons Coriander leaves, chopped
• 1 Egg, beaten (optional, for glazing)

Directions

Step 1

Preheat the oven to 200°C (392°F).

Step 2

Peel and dice the potatoes into small cubes. Boil in a pot of water until tender, about 10 minutes. Drain and set aside.

Step 3

While the potatoes are cooking, cut the chicken breast into small cubes.

Step 4

Heat olive oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger, sautéing until fragrant and the onion is translucent.

Step 5

Add the chicken cubes to the pan and cook until they start turning white.

Step 6

Stir in the low sodium curry powder and cook for another 2 minutes, coating the chicken evenly.

Step 7

Pour in the low sodium chicken broth and add the cooked potatoes and peas. Simmer the mixture for 5-7 minutes until the chicken is fully cooked and there is little liquid remaining.

Step 8

Stir in the chopped coriander leaves and remove the pan from heat. Let cool.

Step 9

Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares.

Step 10

Place a spoonful of the chicken mixture into the center of each pastry square. Fold the pastry over to form a triangle, pressing the edges with a fork to seal.

Step 11

If using, brush the tops of each puff with a beaten egg for a golden finish.

Step 12

Place the puffs on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-18 minutes, or until the pastry is golden and puffed.

Step 13

Serve warm, either as a snack or appetizer.

Nutrition Facts

Serving size	(853.8g)

Amount per serving	% Daily Value*
Calories	1453.1

Total Fat 64.7g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 397.5mg	0%
Sodium 964.3mg	0%
Total Carbohydrate 119.2g	0%
Dietary Fiber 13.0g	0%
Total Sugars 10.2g
Protein 101.5g	0%

Vitamin D 52.5IU	0%
Calcium 164.3mg	0%
Iron 10.8mg	0%
Potassium 2281.6mg	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: 39.7%

Protein: 27.7%

Carbs: 32.5%