I recently posted a small batch recipe for Empanada Dough. As you would have guessed it, it doesn’t stop there. Of course I have to use it to make Empanada, and so I am sharing you my favorite Spicy Chicken Potato Curry Empanada.
This empanada is almost like a Croissant, look at those layers! This is unlike any other Empanada that has bread like and though dough, this has layers and layers of thin, flakey and buttery bread. I hope you will give it a try, you will not regret it. Let’s get started!
- 1 Medium size deboned and skinless chicken breast – cut into small cubes
- 1 Clove garlic (minced)
- 2 tbsp Onion (minced)
- 2 tbsp Olive Oil
- 1 tsp Curry Powder
- 3/4 tsp Chili Flakes
- 3 pieces Fresh red chili (cut into 4)
- 3/4 tsp Cumin Powder
- 1/2 tsp Turmeric Powder (optional)
- 1/2 tsp salt (I’m using fine salt)
- 2 tsp sugar
- 1 medium size potato cut into cubes
- 1/2 Bell Pepper cut into small pieces
- 1/4 cup Carrots cut into cube
- 1/4 cup Green Peas (optional)
- 1/4 cup Coconut Milk (Remove the water and scoop out only the cream)
- 1/4 cup Water
- Click Empanada Dough for the recipe
Note: Adjust seasonings according to your preference. I like mine spicy, so I add quite a lot of peppers.
- In a heated pan, add oil and garlic. Sauté until garlic is a little bit brown and fragrant. Add onions and keep on sautéing until onions are cooked.
- Add cubed chicken, curry powder, chili flakes, fresh chili, cumin powder, turmeric, salt and Sugar.
- Sauté until chicken is cook through.
- Add potato, carrots, coconut milk and water. Lower the heat when the sauce starts to get thick.
- Add bell pepper and green peas and cook for another 15 minutes or until there is almost no sauce left because we do not want the sauce to soften the empanadas dough during baking.
- Taste and add more seasonings as desired.
- Transfer and let cool before using as filling.
Note: Filling can be made ahead of time and stored in fridge.
- Pre-heat the oven to 350F.
- Flatten and roll Empanada dough and form into a log shape.
- Divide the dough into 12 pieces.
- Roll into a disc and fill the center with empanada filling.
- Brush edges with water, then fold and seal all the edges.
- Bake for 50 -60 minutes or until the empanada turns brown and flakey.
Note: Leftover empanadas can be re-heated in the oven at 300F for 10-15 minutes.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥