Curried Chicken Pockets Recipe

Name: Curried Chicken Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil, plus more for brushing; 1 shallot, finely chopped; 3/4 teaspoon curry powder; 1/2 teaspoon grated peeled ginger; 1 clove garlic, grated; 1 cup shredded rotisserie chicken (skin removed); 1/4 cup frozen peas, thawed; 1/4 cup plain low-fat yogurt; 2 tablespoons chopped fresh cilantro; 1 teaspoon fresh lime juice; Kosher salt; All-purpose flour, for dusting; 1 11 -ounce tube refrigerated French bread dough; 1 large egg

Servings: persons

1 tablespoon vegetable oil, plus more for brushing
1 shallot, finely chopped
3/4 teaspoon curry powder
1/2 teaspoon grated peeled ginger
1 clove garlic, grated
1 cup shredded rotisserie chicken (skin removed)
1/4 cup frozen peas, thawed
1/4 cup plain low-fat yogurt
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice
Kosher salt
All-purpose flour, for dusting
1 11 -ounce tube refrigerated French bread dough
1 large egg

1
Heat the vegetable oil in a medium skillet over medium heat.
2
Add the shallot, curry powder, ginger and garlic and cook until the shallot is slightly softened, about 2 minutes.
3
Stir in the chicken.
4
Remove from the heat and stir in the peas, yogurt, cilantro, lime juice and salt to taste; let the mixture cool completely.
5
Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil.
6
On a floured surface, roll out the dough and fill the dinner pockets.
7
Step-by-step directions.
8
Place the pockets seam-side down on the prepared baking sheet.
9
Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.
10
Photograph by Andrew Purcell

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon vegetable oil, plus more for brushing, 1 shallot, finely chopped, 3/4 teaspoon curry powder, 1/2 teaspoon grated peeled ginger, and more.

Yes, Curried Chicken Pockets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Chicken Pockets

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