Chicken Raj covers a crispy puff pastry or vol-au-vent shell with a modified version of an Indian chicken butter or korma curry.
Chicken Raj
By Sue Lau | Palatable Pastime
Chicken Raj is my recipe of the day with the blogging group From Our Dinner Table. We group up on Sundays to post recipes on a variety of topics.
This week we are discussing puff pastry recipes. I am sharing Chicken Raj, my take on a curry covered version of Chicken ala King.
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Like Chicken ala King, Chicken Raj refers to a monarchy. And this take refers to the Raj which is what the British monarchy has been referred to in India.
So while combining the buttery chicken and vegetable korma over a perfectly Western contraption as a vol-au-vent, the title seems fitting.
I love that I can have another option besides the usual rice. Usually, if a curry doesn’t come with rice, it will be served with breads such as tandoori nan bread or something like chapati. Admittedly, the puff pastry wins hands down, with the buttery flaky shells being the perfect landing spot for buttery creamy chicken curry.
Perfectly Puffed Pastry
- Apple Hand Pies from Fresh April Flours
- Bacon, Leek, and Cheddar Mini Quiches from Karen’s Kitchen Stories
- Better Than Starbucks Cream Cheese Danish from Jen Around the World
- Blueberry Turnovers from Devour Dinner
- Brie en Croute from Hezzi-D’s Books and Cooks
- Chicken Raj from Palatable Pastime
- Easy Cheese Danish from Art of Natural Living
- Homemade Almond Bear Claws from That Recipe
- Onion Puffs from Magical Ingredients
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Chicken Raj
I use my master curry sauce in this. Which I make in large batches in the Instant Pot and freeze. If you didn’t make your sauce in advance, I think you can get away with a bottled korma simmer sauce.
But absolutely homemade saves money and time if you plan ahead. Plus it just tastes better.
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Chicken Raj
Chicken Raj
Ingredients
Curry:
- 1 pound boneless chicken breast (cut into chunks)
- 8 ounces white mushrooms (sliced)
- 1/2 onion (chopped)
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 medium russet potato (peeled and diced)
- 1 cup frozen peas and carrots
- 1 cup frozen cut green beans
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 cups Master curry sauce (see my recipe listed above or use bottled korma simmer sauce)
- 1-3/4 cups water
- 2 tablespoons cashew butter
- 1/4 cup heavy cream
- 1-1/2 teaspoons garam masala
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons soft butter
Other:
- 6 vol-au-vant or puff pastry shells (prepared according to package directions; can substitute toast points if necessary)
Instructions
- Brown the chicken, onion and mushrooms in olive oil with minced garlic.
- Add potatoes, frozen vegetables, spices, curry sauce, water and cashew butter.
- Stir and bring to a boil.
- Reduce heat and simmer for 20-25 minutes, stirring frequently, until potatoes are tender.
- Remove from heat and stir in the cream, garam masala spice, cilantro and soft butter.
- Serve curry over baked vol-au-vant pastries.
Notes
Nutrition
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