Project Description


Mandy Chai

Chloe Sue






Full Recipe in Details

  • 300g chicken thigh fillet

  • 100g potatoes, peeled and diced

  • 80g small onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 290g Patak’s Butter Chicken Paste

  • 2 tsp sugar

  • ½ tsp salt

  • 1 egg, beaten

  • 5 sheets of ready made puff pastry

  • Cut chicken thigh fillets into bite size pieces, set aside for later. Peel and dice potatoes, chop garlic and onion finely and set aside.

  • In a pan, add some oil and stir fry garlic and onion till translucent. Stir in Patak’s Butter Chicken Paste. Add in the chicken thigh fillets and potatoes. Stir to coat evenly. Season with salt and sugar to taste.

  • Cover with lid and cook on medium heat for 5 minutes. Remove lid and cook further 2-3 minutes or until sauce thickens.

  •  Let cool completely.

  •  Preheat oven or air fryer at 190°C. 

  • Roll out puff pastry on counter and cut into triangles. Place 1 tablespoon of the curry filling and fold over. Use a fork to seal the pastry completely.

  •  Lightly brush the pastry with egg wash.

  • Place pastry in the oven and bake for 20 minutes or until golden brown.

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