Delicious paratha curry puffs – got the idea of using paratha as a curry puff pastry from a Singaporean friend a while back. Thank you for the great idea, Janice! 😁
1 tablespoon vegetable oil
1 to 1-1/4 pounds ground chicken (dark meat)
1 pound frozen diced potatoes (I use Ore-Ida Diced Hash Brown Potatoes)
1/2 (7 oz) pack Tean’s Gourmet Paste for Chicken Curry*
2 tablespoons water
Salt to taste
2 (11.46 oz) packs frozen paratha
Egg wash – 1 egg yolk plus 1 tablespoon water
*For my local friends, Tean’s Gourmet curry paste can be found at Park to Shop Supermarket or Tink Holl (both located in downtown Cleveland) or CAM International Market in North Randall.
Heat oil In a large frying pan over medium-high heat. Add ground chicken and stir-fry until it is half cooked. Add frozen potatoes, half pack of the curry paste (freeze the other half for next time), and water. Turn heat up to high and stir-fry mixture until chicken is cooked through and potatoes are tender but still hold their shape (add a bit more water than the 2 tablespoons called for if mixture gets too dry before your potatoes get to this point). Season with salt to taste and remove mixture to a dish to let it cool.
In the meantime, preheat oven to 400F. Remove 1 pack frozen paratha from your freezer to the kitchen counter and let sit for 20 minutes to partially thaw the dough so paratha pieces are pliable enough to fold in half (if you get them too soft, they would be too sticky to work with – do not attempt to thaw the second pack until the first batch of paratha is in the oven). Line a large baking sheet with parchment paper and set aside until needed.
When ready, remove paratha slices from the package – keep each slice on the individual piece of plastic it is on for easier handling. Scoop a couple large spoonfuls of curry mixture onto 1/2 of the paratha, fold the other half over to enclose the mixture (use the plastic to fold the paratha over rather than using your hand). Press the edges closed with a fork, remove the plastic, place on parchment-lined sheet pan, and brush top of the paratha with egg wash. Continue with all five pieces. Bake for 20 minutes until golden brown and serve warm.
You can continue with the second batch if you wish. I would typically wait until the next meal to make more. Just keep the leftover filling and egg wash in the fridge until you need it.
