So, I can’t swim. Yeah I’m 40 something but can’t swim. My parents claim to have weakly tried a couple of times and that was it. Over the years, it became a huger and huger deal, not knowing how to swim. I developed such a fear of putting my head into the water. Till today I cringe at the idea of putting my face into water.
As my 7 year old becomes adept I feel so bad for not knowing a basic skill. It does look like so much fun!
But, I made some progress a few weeks ago. In Spain. I actually stood in the water (neck deep I’ll have you know!) and even went on a water slide. Woah! That was a big deal… all thanks to my best friend though, who dared me to do it. I never pass on a good dare!
This curry cherry chicken is a tiny piece of joy. It’s not very Indian but has all possible Indian spices thrown in. You’re going to enjoy this one tremendously. I guarantee it.
12 squares puff pastry
125 grams cherries (from a tin)
1 medium size onion, cut finely
2 cms fresh ginger, finely shredded
200 grams chicken breast, cut into small pieces
50 grams butter
1 fat clove garlic
1 1/2 tbsps curry powder (recipe here)
1 tsp chilli paste
100 grams creme fraiche
30 grams grated young cheese
2 tsps milk
1 egg (only the yellow)
salt and pepper to taste
2 tbsps bread crumbs
Preheat the oven to 200°c or 395°C.
In a pan, heat the butter and throw in the onion, ginger and garlic and saute for around 5 minutes or till the onions are a bit translucent. Add the chicken and continue to cook for another 7-10 minutes or till the chicken is cooked. Add the curry powder, cherries, creme fraiche and chili paste.
Mix and cook for a further 10 minutes, till the chicken has incorporated all the flavors. Set aside and let cool.
To prepare your little pockets you can use a muffin form. Place each defrosted puff pastry square and place and form into the shape of each of the 12 muffin forms.
Sprinkle some bread crumbs at the bottom of your package, then add the curry chicken mixture. And last, add some of the shredded cheese on top. Don’t overfill! Now bring the puff pastry together to seal into a little package.
Line a baking tray with baking paper and line your packages once their shape has been sealed and formed. Pierce a few times with a fork and brush with the beaten yellow egg. This is will give you the lovely brown color.
Bake for 20-30 minutes and serve hot on a bed of wild rice with a simple salad on the side.