Whole30 Chicken Curry Puff

Elevate your meal prep with these irresistible Whole30 Chicken Curry Puffs, a clean-eating twist on a classic comfort food. These golden, paleo-friendly pockets are made with a rich, naturally gluten-free dough crafted from creamy sweet potatoes and almond flour, making them both nutritious and satisfying. Inside, you'll find a hearty, flavorful filling of tender chicken breast, aromatic spices like Madras curry powder, and a silky coconut milk base, perfectly balanced with sweet carrots and vibrant green peas. These curry puffs are baked, not fried, for a wholesome take on this savory treat, and they’re finished with a fresh sprinkle of cilantro for a pop of herbaceous brightness. Perfect as a light dinner, appetizer, or midday snack, these portable delights are sure to become a go-to recipe for anyone following Whole30, paleo, or gluten-free diets.

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 300 grams Boneless, skinless chicken breast
• 500 grams Sweet potatoes
• 200 grams Almond flour
• 1 large Egg
• 3 tablespoons Coconut oil
• 1 medium Onion
• 3 units Garlic cloves
• 1 medium Carrot
• 100 grams Green peas
• 120 milliliters Coconut milk
• 2 tablespoons Madras curry powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro leaves

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Peel and cube the sweet potatoes. Boil in salted water until tender, about 15 minutes. Drain and let them cool slightly.

Step 3

Blend the sweet potatoes in a food processor until smooth. Add almond flour and the egg, and pulse until a dough forms. Set aside to rest.

Step 4

Dice the chicken breast into small cubes. In a large skillet, heat 1 tablespoon coconut oil over medium heat. Cook the chicken until no longer pink, about 5 minutes, then remove and set aside.

Step 5

In the same skillet, add another tablespoon of coconut oil. Finely chop the onion and garlic, then sauté until translucent. Dice the carrot and add to the skillet, cooking for another 3 minutes.

Step 6

Stir in the peas, curry powder, salt, black pepper, and coconut milk, mixing well. Add the cooked chicken back into the skillet and simmer for 5-7 minutes until the mixture thickens. Remove from heat and let cool slightly.

Step 7

Roll out the sweet potato dough between two sheets of parchment paper to about 1/4-inch thickness. Cut dough into circles using a round cutter or a glass.

Step 8

Place a spoonful of the chicken curry mixture onto each dough circle, fold in half, and press the edges firmly with a fork to seal.

Step 9

Place the puffs onto a parchment-lined baking sheet. Brush the tops lightly with the remaining tablespoon of melted coconut oil.

Step 10

Bake for 20-25 minutes or until the puffs are golden brown.

Step 11

Let cool slightly and garnish with chopped cilantro leaves before serving.

Nutrition Facts

Serving size	(1589.0g)

Amount per serving	% Daily Value*
Calories	2827.4

Total Fat 164.4g	0%
Saturated Fat 47.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 474.5mg	0%
Sodium 3052.9mg	0%
Total Carbohydrate 202.8g	0%
Dietary Fiber 52.5g	0%
Total Sugars 53.1g
Protein 161.7g	0%

Vitamin D 68.8IU	0%
Calcium 809.8mg	0%
Iron 19.8mg	0%
Potassium 1838.1mg	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: 50.4%

Protein: 22.0%

Carbs: 27.6%