Here’s a really simple idea on how to best use those potatoes you include in your Chicken Curry that no one seems to want to eat (well, most of the time the actual chicken in the curry tastes so good people would eat less of the potatoes to avoid “filling up” their tummies too quickly).
This brilliant idea was suggested to me by a friend whose grandmother does this all the time. It is GENIUS! Plus it is so simple. It makes me want to include MORE potatoes in my future Chicken Curries just so I can have more filling for my Curry Puffs, lol.
|Chicken Curry recipe here: http://www.kimbaskitchen.com/2010/05/chicken-and-vegetable-curry-recipe.html|
Basically, all you do is extract the leftover potatoes from your Chicken Curry, leave just enough curry sauce to add to the flavor and mash the potatoes. You may conveniently use Frozen Puff Pastry from the supermarket, defrost them, then cut them into circles. Spoon potato filling onto the centre of the puff pastry and seal well on its sides using the “rope method” (a good YouTube instruction on how to fold curry puffs here: http://www.youtube.com/watch?v=FZ-lKp6qtK4).
The result is ready to be cooked in the oven at 180C for approx. 15 minutes, or you may freeze them uncooked, ready to be cooked anytime later on! Enjoy!