Indian Baked Chicken Pockets Recipe

Name: Indian Baked Chicken Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup basmati rice; 1 tablespoon curry powder; 1 tablespoon vegetable oil; ⅓ cup finely chopped onion; 1 tablespoon lemon juice; 1 cup chopped cooked chicken; 1 teaspoon salt; ¼ teaspoon pepper; 1 (17 1/3 ounce) packagefrozen puff pastry sheets, thawed; 1 large egg; 2 tablespoons water; 1 (9 ounce) jar mango chutney

Servings: persons

1 cup basmati rice
1 tablespoon curry powder
1 tablespoon vegetable oil
⅓ cup finely chopped onion
1 tablespoon lemon juice
1 cup chopped cooked chicken
1 teaspoon salt
¼ teaspoon pepper
1 (17 1/3 ounce) packagefrozen puff pastry sheets, thawed
1 large egg
2 tablespoons water
1 (9 ounce) jar mango chutney

1
Prepare basmati rice according to package directions.
2
Cook curry powder in a medium skillet over medium heat about 30 seconds or until fragrant.
3
Add oil, and cook, stirring constantly, 1 minute.
4
Add onion, and saute 1 minute.
5
Stir in lemon juice.
6
Add rice, chicken, salt, and pepper; cook 1 minute.
7
Roll one pastry sheet into a 12-inch square on a lightly floured surface.
8
Cut pastry into 9 (4-inch) squares.
9
Stir together egg and 2 tablespoons water; lightly brush edges of pastry squares with mixture.
10
Place 2 tablespoons rice mixture on each square, and fold over to form a triangle.
11
Press edges to seal.
12
Repeat procedure with remaining pastry and filling.
13
Brush tops with remaining egg mixture, and place on a baking sheet.
14
Bake at 400 degrees F for 20 minutes or until golden brown.
15
Serve warm with chutney.

359

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 12 ingredients. The key ingredients include: 1 cup basmati rice, 1 tablespoon curry powder, 1 tablespoon vegetable oil, ⅓ cup finely chopped onion, and more.

Yes, Indian Baked 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.

Indian Baked Chicken Pockets

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