Tuesday, February 26, 2008

Chicken Puff Pastry by Dawn Abranches


1 lb of Chicken Fillet (thighs or breasts) -- chopped
2 medium onions chopped
1 lime
1 big teaspoon of ginger-garlic paste (fresh if possible)
2 tomatoes chopped fine
1/4 bunch of cilantro chopped fine
1/2 serrano chili chopped fine
1/2 teaspoon of - Indian Garam Masala (available at a local indian grocery store)
1 packet of Puff Pastry Sheets


Fry the onions in 3 tablespoons of oil till they are golden brown
Add the ginger garlic paste and fry on medium flame for 2-3 min’s
Add the chopped tomato and 1/4 teaspoon of salt
Let the tomatoes cook - stir occasionally.
The mixture should become pulpy
Continue to fry it and stir it till it becomes a paste
Add the chopped chicken, let it cook and dry up any gravy
Lastly add the cilantro and Garam Masala and mix well
Squeeze the lime juice onto the mixture
Cook on low heat so that the mixture dries up. Stir while it is drying up.
Take the puff pastry sheets and cut each sheet into six rectangles (equal sized)
Stuff each rectangle with the chicken mixture, fold over and press down on three sides to
seal off the pastry
Bake at 450 F till golden brown
Serve & Consume

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