Chicken Raj (Curry in Pastry Shells)

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

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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Chicken Raj

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.

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Perfectly Puffed Pastry

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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.

Chicken Raj

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Chicken Raj

Chicken Raj

Sue Lau
No ratings yet
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine Indian
Servings 6
Calories 639 kcal



  • 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


  • 6 vol-au-vant or puff pastry shells (prepared according to package directions; can substitute toast points if necessary)


  • 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.


From the kitchen of


Calories: 639kcalCarbohydrates: 43gProtein: 25gFat: 41gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 72mgSodium: 656mgPotassium: 727mgFiber: 6gSugar: 8gVitamin A: 15095IUVitamin C: 16mgCalcium: 155mgIron: 5mg
Keyword puff pastry recipes
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Chicken Raj

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