Curried Chicken Puff
with Homemade Cabbage Mallung
Inspired by Sri Lankan street food, where patties and fried stuffed dumplings are typically seen, this recipe gives homage to the food made by street vendors. The side dish mallung is a common and very popular dish in Sri Lanka, consisting of cabbage or kale cooked with coconut. It's a side typically served with most dishes in Sri Lankan cooking, so here we're using seasonal cabbage to pair with the curried coconut chicken.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
1 unit(s)
Carrot
1 unit(s)
Onion
240 grams
Diced British Chicken Breast
2 unit(s)
Garlic Clove
1 sachet(s)
Sri Lankan Style Curry Powder
180 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
150 grams
Shredded Savoy Cabbage
15 grams
Desiccated Coconut
Not included in your delivery
1 tbsp
Honey
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge to allow it to come to room temperature.
Trim the carrot, then coarsely grate (no need to peel).
Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and half the sliced onion to the pan and season with salt and pepper.
Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Halfway through frying the chicken, add the grated carrot to the pan and continue to fry until softened, 4-5 mins.
While the chicken fries, peel and grate the garlic (or use a garlic press).
Add the garlic and Sri Lankan style spice mix to the pan and fry until fragrant, 1 min.
Stir in the coconut milk and chicken stock paste. Bring to the boil, then reduce the heat and simmer until thickened, 5-6 mins.
Season with salt and pepper and stir in the honey (see pantry for amount). Remove from the heat and allow to cool slightly.
Unroll and cut the puff pastry into equal-sized rectangles (2 per person).
Spoon the chicken filling onto one half of each rectangle, leaving a 1cm border at the sides.
Dampen the edges of the pastry with a little water, then fold the top half of the pastry over the filling to enclose it. Gently press the edges down with the back of a fork to tightly seal the parcel on the 3 open sides.
Carefully transfer the puffs to a lined, large baking tray. Bake on the top shelf of your oven until the pastry is golden, 15-20 mins.
Give the frying pan a quick clean.
When the puffs have 10 mins of baking time left, return the pan to medium heat and melt in the butter (see pantry for amount).
Once melted, add the cabbage and remaining onion and stir-fry until softened, 6-8 mins. Add another drizzle of oil if it becomes too dry. Season with salt and pepper.
Once cooked, remove from the heat and stir through the desiccated coconut.
Share the chicken curry puffs between your plates.
Serve your cabbage mallung alongside.
Enjoy!
