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Chicken Curry Pull Apart Bombs

Serves 6 Prep 16 mins Cook 63 mins
  • Oil
  • Onion
  • Minced ginger
  • Chopped tomatoes
  • Chicken breasts
  • Salt
  • Pepper
  • Self-raising flour
  • Low-fat plain yoghurt
  • Melted garlic butter
  1. In a small bowl, combine the NESTLÉ Cremora Original with ½ cup of hot water and stir until dissolved.

  2. In a large pot over a medium-high heat, add in the oil and onions and cook for 3 minutes or until softened.

  3. Add in the garlic, ginger, cumin seeds, coriander, cinnamon stick and salt and cook for another 5 minutes.

  4. Add in the tinned tomatoes, tomato paste and the Cremora
    mixture and allow to simmer for 10 minutes, stirring occasionally
    until the curry has thickened slightly.

  5. Add in the cut chicken breasts and salt and pepper and cook for another 10 minutes, stirring every couple of minutes to ensure that the curry does not burn. Remove the cinnamon stick and allow the curry to cool to room temperature.

  6. Preheat the oven to 180°C and grease a large, rectangular
    baking dish (32 x 24cm) with non-stick spray.

  7. In a large mixing bowl, combine the self-raising flour, yoghurt and salt, if using, together and mix with a spoon until well combined.

  8. On a lightly floured surface, knead the dough for 8
    minutes or until smooth

  9. Divide the dough into 10 evenly sized balls. Use a rolling
    pin to roll each ball of dough out into a small circle, about
    7cm in diameter.

  10. Scoop 2 heaped tablespoons of chicken curry into the
    center of each dough circle and carefully bring and pinch the outsides together to encase the filling in the dough, creating a stuffed ball.

  11. Pack the curry-filled balls into the prepared dish and
    brush with the melted garlic butter. Place the dish in the
    oven for 20-25 minutes or until the balls are golden brown and cooked.

  12. Sprinkle over chopped coriander, serve with a salad and

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