Curried Chicken Matchsticks

Total Time:
1 hr 50 min
1 hr 20 min
30 min

45 to 60 pieces

  • 1 pound chicken breast, all skin and bones removed, diced into 1/4-inch pieces
  • 1/2 cup dry white wine
  • Several herb sprigs: tarragon, thyme, bay leaf
  • 1/2 teaspoon salt
  • 2 tablespoons curry powder
  • 1/2 cup mayonnaise
  • 1/4 cup chopped chives
  • Salt and pepper to taste
  • 1 pound puff pastry sheets, unbaked
  • In a pot over medium heat, place chicken and wine. Bring to slow boil and skim. Add herbs and salt, and continue cooking for 12 minutes. Add curry and cook 3 minutes more. Allow the mixture to cool slightly. Discard herb sprigs.

  • Place solids from chicken mixture in food processor. Pulse while adding 1/2 remaining liquid. Continue to pulse until a fine paste forms. Refrigerate to chill completely. Add mayonnaise and chives, and season with salt and pepper.

  • Lay out sheets of pastry. Spread with curried chicken paste. Wet the edge of the pastry with water, cover with second sheet of pastry and seal edges. With a very sharp knife, cut into 1/2-inch by 3-inch pieces. Lay on cookie sheet and freeze until needed.

  • Preheat oven to 375 degrees. Brush frozen matchsticks with simple egg wash of 1 egg beaten with 3 tablespoons of water. Bake matchsticks for 15 to 18 minutes. Serve hot.

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    Recipe courtesy of Ina Garten