Recipe courtesy of Michael Lomonaco
Save Recipe Print
1 hr 50 min
1 hr 20 min
30 min
45 to 60 pieces



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.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Curried Chicken Salad

Recipe courtesy of Ina Garten

Red Thai Curry Chicken Soup

Recipe courtesy of Food Network Kitchen

Curried Chicken and Rice Soup

Recipe courtesy of Food Network Kitchen

Spicy Thai Red Curry Chicken Casserole

Recipe courtesy of Katie Lee

Spicy Red Curry Chicken and Rice

Recipe courtesy of Robert Irvine

Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Recipe courtesy of Aarti Sequeira

Easy Chicken Curry with Vegetables

Recipe courtesy of Melissa d'Arabian

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Marsala

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories