Chicken Empanadas with Coconut and Curry
This recipe is for delicious chicken empanadas with coconut and curry. Try this delicious and new way to enjoy empanadas. Prepare them as an appetizer for your whole family. They will love them.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
24
Servings
- 3 tablespoons olive oil, divided use
- 1 white onion, finely chopped
- 2 teaspoons curry powder
- 2 teaspoons Maggi chicken bouillon
- 3/4 cups coconut milk
- 2/3 cups evaporated milk
- 1/2 cups raisins
- 1/4 cups shredded coconut, sweet
- 4 sprigs boneless chicken breast, halves, skinless, cut into very thin strips
- 24 dough, frozen empanada dough discs, thawed
- 1 egg, large
Preparation
25 mins
50 mins
Medium
- Heat 1 tablespoon of oil in a small saucepan over medium heat.
- Add the onion; cook, stirring frequently, for 5 minutes or until browned.
- Add the curry powder and broth; cook for 1 minute.
- Add the coconut milk, evaporated milk, raisins, and coconut.
- Cook, stirring occasionally, for 7 to 10 minutes or until reduced by half.
- Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat until shimmering and hot.
- Increase the heat to high; cook the chicken, stirring frequently, for 6 minutes or until no longer pink.
- Mix with the coconut and curry sauce.
- Preheat the oven to 350ºF.
- Place 2 heaping tablespoons of the mixture in the center of each disc.
- Fold the edge of the disc over the filling to form half a circle.
- Press around the edge of the disc to seal it.
- Place it on a baking tray.
- Brush the surface of the empanada with the beaten egg.
- Bake for 30 minutes or until golden brown. Serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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