Recipe: Vol-au-vent with chicken curry

The 20 appetizers lunch
May 05, 2010

The chicken curry is a classic Indian recipe, that can be easily put into vol-au-vents and served as an appetizer. You can also use chicken curry leftovers for this recipe.

This is the 11th recipe from the 20 appetizers lunch, the first of the warm starters. You can serve a sorbet or a fruit cocktail before the warm recipes.

Vol-au-vent with chicken curry

Vol-au-vent with chicken curry

400g chicken breast, diced
1 onion
1 clove garlic
1 tsp ginger, minced
3 tbsp raisins
3 tbsp flour
2 tsp curry powder
1 cup beef stock
2 tbsp coconut powder
200ml milk
12 vol-au-vent

Slice the onion finely and chop the garlic. In a large saucepan, fry the onion for 5 minutes with the garlic, ginger and two tablespoons of oil. Add the chicken and raisins and sauté a couple of minutes.
Sprinkle with the flour, mix well then pour the broth, curry powder and coconut flour. Let it thickens, then pour the milk and cook over low heat for five minutes, stirring frequently.
Stuff the vol-au-vent, and bake 5-10 minutes. Serve hot.

Homemade Curry Powder
Chicken Curry on Il Meglio in Cucina - Best Cuisine.

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