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Recipe of Chicken Empanadas with Coconut and Curry
Recipe

Chicken Empanadas with Coconut and Curry

25 mins
50 mins
Half
37
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This recipe is a delicious chicken empanadas with coconut and curry. Try this delicious and new way of eating empanadas. Prepare them as an entrance for your whole family. They will love it.

Ingredients

24 portions
  • 3 tablespoons olive oil, divided use
  • 1 white onion, finely chopped
  • 2 teaspoons curry powder
  • 2 teaspoons Maggi chicken broth
  • 3/4 cups coconut milk
  • 2/3 cups evaporated milk
  • 1/2 cups raisin
  • 1/4 cups grated coconut, candy
  • 4 twigs boneless chicken breast, halves, without skin. cut into very thin strips
  • 24 dough, frozen dough disks for pies, thawed
  • 1 egg, big

Preparation

Heat 1 tablespoon of oil in a small saucepan over medium heat.
Add the onion; cook, mixing often, for 5 minutes or until golden brown.
Add the curry powder and the broth; cook it for 1 minute.
Add coconut milk, evaporated milk, raisins and coconut.
Cook, mixing occasionally, 7 to 10 minutes or until reduced by half.
Heat the 2 tablespoons of remaining oil in a large skillet over medium high heat until it is glowing and hot.
Increase fire to high; cook the chicken, mixing it frequently, for 6 minutes or until it is no longer pink.
Mix with coconut sauce and curry.
Preheat the oven to 350ºF.
Place 2 full spoons of the mixture in the center of each disk.
Fold the edge of the disk over the filling to form half a circle.
Squeeze around the edge of the disc to seal it.
Place it on a baking sheet.
Paint the surface of the pie with the beaten egg.
Bake for 30 minutes or until golden brown. Serves hot

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (1)
Rocío SA
21/02/2019 22:52:43
✨Me encanta el curry ✨😋😋😋

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