Chicken Curry Puffs

curry puffs are on the appetizer menu and I always have a soft spot for anything wrapped in cake. Sometimes I can forget the main course and sit in front of most of the curry puffs!

INGREDIENTS

1 to 2 tablespoons olive oil

500 g (1 lb) ground chicken (ground chicken)

1 large onion, finely chopped

3 cloves of garlic, finely chopped

3 to 4 teaspoons curry powder (see Cooking Notes)

sea salt

freshly ground pepper

250 ml (1 cup) coconut milk

250 ml (1 cup) chicken stock

3 teaspoons fish sauce

2 large potatoes, diced 1/2 inch (1 cm)

1 large sweet potato, diced 1/2 inch (1 cm)

1 cup frozen peas

2 tablespoons cornstarch (corn flour) mixed with water

1 lime (optional)

coriander (cilantro), finely chopped

INSTRUCTIONS

1.Heat the oil in a large skillet over high heat.

2.Cook the chicken until completely browned.

3.Add the onion, garlic and curry powder.

4.Cook for a few minutes until the onions soften.

5.Season with salt and pepper.

6.Add coconut milk.

7.Add frozen potatoes, sweet potatoes, and peas (no need to thaw).

8.Cook 20-30 minutes over low-medium heat, or until potatoes and sweet potatoes are cooked through.

9.Taste the sauce for the seasoning.

10.Turn on the stove over medium-high heat and mix in some of the grits (cornstarch). You may not need all of them. You just need to thicken the sauce just enough so you have a thick mixture. Or, if your sauce is too thick or too thick, add boiling water.

11.Taste again for seasoning and add a little lime juice to taste (optional).

12.Once you are satisfied with the seasoning, mix in the coriander (cilantro).

13.Transfer the filling to a bowl or plate and allow to cool completely. The filling will thicken more as it cools.