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Curry Chicken Bricks with Coconut Milk

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Experience a delightful fusion of flavors with these crispy Curry Chicken Bricks filled with tender chicken and aromatic spices. Perfect for a cozy dinner, they bring warmth and comfort to your table.

Ingredients

Scale
  • 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 medium tomatoes, diced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder (adjust to taste)
  • Salt, to taste
  • 1 cup (240ml) coconut milk
  • 1 tablespoon fresh lime juice
  • 1/4 cup (15g) fresh cilantro, chopped (for garnish)
  • 10 sheets of brick pastry (or phyllo pastry, thawed if frozen)
  • 1/4 cup (60g) melted butter or vegetable oil (for brushing)
  • Cooking oil (for frying)

Instructions

  1. In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent.
  2. Add the garlic and ginger, and sauté for another 1 to 2 minutes until the garlic is golden and fragrant.
  3. Stir in the diced tomatoes and simmer for 3 to 4 minutes until they are tender and starting to break down.
  4. Add the spices: curry, cumin, turmeric, and chili powder. Stir well to coat the vegetables and cook for 1 minute to release the aromas.
  5. Add the chicken pieces to the skillet, season with salt, and mix well to coat them with the spices. Cook for about 5 to 7 minutes until they are nicely browned.
  6. Pour in the coconut milk and lime juice. Stir, bring to a boil, then reduce the heat and simmer uncovered for 10 minutes until the chicken is cooked through and the sauce has thickened slightly.
  7. Remove from heat and stir in the chopped fresh cilantro. Set the filling aside while you prepare the bricks.
  8. Preheat a frying pan with a little oil. Meanwhile, prepare the brick sheets by brushing them with melted butter or oil.
  9. Place a spoonful of filling in the center of a brick sheet, fold into a triangle, and seal the edges well. Repeat with the remaining sheets and filling.
  10. Fry the bricks in the hot pan for about 3 to 4 minutes on each side until golden and crispy. Drain on paper towels.

Nutrition

Keywords: To prevent the bricks from becoming soggy, ensure the filling is well cooled before wrapping. Use a non-stick pan for easier cooking and perfect crispiness.

Find it online: https://engosify.com/bricks-de-poulet-au-curry-et-lait-de-coco/