Chicken Curry Pull Apart Bombs

Name: Chicken Curry Pull Apart Bombs
Prep time: 16 s
Cook time: 63 s
Total time: 82 s
Yield: 6
Cuisine: Indian
Ingredients: 1 tablespoon Oil Olive Salad Or Cooking; Onion; 1 teaspoon Spices Ginger Ground; 200 grams Tomatoes Crushed Canned; 250 grams Chicken breast tenders breaded uncooked; 1/2 teaspoon Spices Pepper Black; 5 grams Salt; 1 1/4 cup Wheat Flour White All-Purpose Unenriched; 96 grams Yogurt Greek Plain Whole Milk; 60 grams Butter Without Salt

CHICKEN CURRY PULL-APART BOMBS | RECIPE Makes: 10 Hands-on time: 20 minutes Hands-off time: 60 minutes

INGREDIENTS

1 tablespoon Oil, Olive, Salad Or Cooking

Onion

1 teaspoon Spices, Ginger, Ground

200 grams Tomatoes, Crushed, Canned

250 grams Chicken breast tenders, breaded, uncooked

1/2 teaspoon Spices, Pepper, Black

5 grams Salt

1 1/4 cup Wheat Flour, White, All-Purpose, Unenriched

96 grams Yogurt, Greek, Plain, Whole Milk

60 grams Butter, Without Salt

METHOD

In a small bowl, combine the NESTLÉ Cremora Original with ½ cup of hot water and stir until dissolved.

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

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

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.

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.

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

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

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

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.

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.

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.

Sprinkle over chopped coriander, serve with a salad and ENJOY!