Curried Chicken Pockets

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 tablespoon vegetable oil, plus more for brushing
  • 1 shallot, finely chopped
  • 3/4 teaspoon curry powder
  • 1/2 teaspoon grated peeled ginger
  • 1 clove garlic, grated
  • 1 cup shredded rotisserie chicken (skin removed)
  • 1/4 cup frozen peas, thawed
  • 1/4 cup plain low-fat yogurt
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • Kosher salt
  • All-purpose flour, for dusting
  • 1 11 -ounce tube refrigerated French bread dough
  • 1 large egg
Directions

Heat the vegetable oil in a medium skillet over medium heat. Add the shallot, curry powder, ginger and garlic and cook until the shallot is slightly softened, about 2 minutes. Stir in the chicken. Remove from the heat and stir in the peas, yogurt, cilantro, lime juice and salt to taste; let the mixture cool completely.

Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions.

Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

Photograph by Andrew Purcell

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