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Chicken Curry Puffs

Chicken Curry Puffs with Cucumbers, Carrots, and Spicy Dipping Sauce

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Recipe Details


Thai curry puffs are a popular street food, combining flaky pastry with curried chicken and potatoes. In this twist, Chef Liz uses Indonesian curry powder, garlic, and Thai chile to season a filling of ground chicken and mashed potatoes. It's encased in puff pastry, then baked until golden. Liz serves with a sweet and savory sauce for dipping each bite, plus carrots and cucumber ribbons for refreshing crunch.


  • Spicy

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 1060
  • Protein 42g
  • Total Carb 90g
  • Total Fat 60g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Yukon Gold potatoes
    8 ounces
    Yukon Gold potatoes
  • cilantro
    1/8 ounce
  • English cucumber
    English cucumber
  • carrots
    6 ounces
  • garlic
    1 clove
  • Thai chile
    Thai chile
  • rice wine vinegar
    1/4 cup
    rice wine vinegar
  • gluten-free soy sauce
    3 packets
    gluten-free soy sauce
  • dark brown sugar
    1 tablespoon
    dark brown sugar
  • puff pastry squares
    puff pastry squares
  • ground chicken
    12 ounces
    ground chicken
  • Indonesian curry powder
    1 tablespoon
    Indonesian curry powder

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • potato masher (optional)
  • 10" medium pan
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Mash potatoes

    Mash potatoes

    Preheat oven to 400°F. Rinse all produce. Peel potatoes and cut into ½-inch cubes, then place in a medium pot and cover with cold water by 1 inch. Season generously with salt and bring to a boil over high heat. Cook until tender when pierced with a knife tip, about 8 minutes (move on to Step 2, but don't forget to come back!). Drain potatoes and return to pot, off heat. Using a fork or potato masher, mash potatoes until mostly smooth.

  2. Prepare ingredients

    Prepare ingredients

    While potatoes boil, pick cilantro leaves and finely chop stems, keeping separate. Quarter cucumber and carrots lengthwise, then arrange cut-side down. Using a vegetable peeler, peel cucumber and carrots lengthwise into wide ribbons—try holding the end firmly and slowly peeling away from yourself, yielding as many wide ribbons as you can until you reach the thin center. Mince garlic.

  3. Make sauce and prepare pastry

    Make sauce and prepare pastry

    Halve Thai chile lengthwise; using a knife tip, discard seeds and stem, then mince. In a medium bowl, whisk together rice wine vinegar, soy sauce, brown sugar, cilantro stems, and half of Thai chile (it's spicy—feel free to use less); set aside. Arrange puff pastry squares on a clean, dry surface. Using your hands, gently stretch or press puff pastry squares into slightly larger squares, about 6 x 6 inches each.

  4. Make chicken filling

    Make chicken filling

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken, garlic, ½ teaspoon salt, and pepper as desired. Cook, breaking up, until browned, about 5 minutes. Remove pan from heat; stir in curry powder, mashed potatoes, and remaining Thai chile to combine. Set aside to cool slightly, 5 minutes. Line a baking sheet with foil for the next step.

  5. Assemble and bake curry puffs

    Assemble and bake curry puffs

    Add chicken filling to centers of puff pastry squares, leaving a 1-inch border. Gently fold 1 corner of each puff pastry square over filling to form a triangle, then gently press and crimp edges with your fingers to seal. Transfer to prepared baking sheet. Cut a small slit on top of curry puffs so steam can escape, then brush with olive oil (if you don't have a pastry brush, you can use a spoon). Bake chicken curry puffs until puffed and golden, 18-22 minutes.

  6. Plate chicken curry puffs

    Plate chicken curry puffs

    While curry puffs bake, add vegetable ribbons and half of cilantro leaves to bowl with sauce; toss to combine. Once baked, transfer chicken curry puffs to serving plates. Using a slotted spoon to leave sauce behind, transfer vegetables to plates; transfer sauce to small bowls for dipping. Garnish with remaining cilantro. Dig in!

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