Ingredients
- 500 grams water
- 500 grams chicken breast
- 400 grams Milk
- 200 grams cream
- 70 gram Cream of Mushroom Soup - powdered, (1 box containing 2 individual sachets of soup mix)
- 1 teaspoon curry powder, (or 3 teaspoons of YIAH Sri Lankan Coconut Spice Blend)
- 4 sheets Puff Pastry, thawed
- 1 egg (lightly beaten)
- Sesame seeds (to garnish) - optional
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add 500g water to your bowl
Cut your chicken breast into large chunks (approx. 2cm cubes) and place in your simmering basket inserted into the bowl - Cook 25 mins / Varoma / Speed 2
Remove the simmering basket & set aside briefly. Empty the water from the bowl. Return the cooked chicken to the bowl and shred 4 secs / Reverse
"Counter-clockwise operation" / Speed 4. Set shredded chicken aside.Add milk, cream & soup packets to the bowl and cook 10 mins / 90 degrees / Speed 4.
Add curry powder OR YIAH Sri Lankan Coconut Spice Mix (not both!) and shredded chicken to the bowl and cook 7 mins / 90 degrees / Reverse / Speed 1 / MC OFF. This will reduce the sauce.
Refridgerate the mix until cool. If the mix is hot, you'll be unable to work with the puff pastry & mixture properly.
Pre-heat your oven to 180 degrees (fan forced). Keep your thawed puff pastry sheets covered by cling wrap or a damp tea towel as you work with each piece, to ensure it doesnt dry out
Cut your first puff pastry sheet in half so you have two large rectangular pieces.
Lightly brush the edges of your first two large rectangles with the beaten agg mix using a pastry brush
Spoon your cooled Chicken Curry mixture onto the bottom half of your pastry rectangle, keeping the mixture to the middle. Then fold the other end of your rectangle over the top so it's covering the mixture, and press down the edges with a fork to encase the mix.
Carefully place your completed parcels onto a tray lined with Baking Paper. Cut a small slit in the top of your parcels, brush the top & edges with egg and sprinkle with sesame seeds (optional).
Cook in a pre-heated oven for 20mins or until puffed up & golden brown.
COOKING THE CHICKEN
SAUCE
ASSEMBLY
Tip
If you wanted to add vegies into the parcel mixture, add them to the bowl after Step 3 & chop to your desired consistancy. Continue with the recipe as written.
This mixture could also be used in party pies (lining a muffin tray with puff pastry), as a family-sized pie or as mini chicken parcels for appetisers or party finger food.
Serve with a salad or steamed vegies.
Would love to see you at www.facebook.com/kymthermieliving
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
These were delicious, i didn't have the Sri Lankan spice so i used the Biryani instead. Everyone loved them
Jess
Made this today and it was a winner , thankyou for the recipe
beautiful curry made with yiah. next time i would use less water in step 1 as it boiled over and use less liquid (to runny)
Yum. Halved the liquid and soup amount and used roast chicken. Definitely my favourite way to use leftover chicken
Sorry just ready previous comments. Answered my own question.
Would this working using can soup instead of packet and cream?
Thank you. These are fantastic Hubby loved them. Will be making them regularly. I'll add a bit of veg next time I think
Thank you soooo much for a really yummy recipe! I saw your link to this recipe on facebook! I recently purchased YIAH products, so was very excited to be able to add my Sri Lankan coconut spice blend to this recipe. My hubby gave it 5 stars, and I too thought it was delicious. My 2 year old loved it, but my fussy 5 year old just ate the pastry without even trying the chicken mix. Crazy. I'm hoping he grows out of this super fussy phase soon.
I am not a fan of mushrooms, so I substituted the Cream of Mushroom soup for Cream of Chicken soup instead. Aside from that, I followed your reicpe to the tee, and served with steamed veggies. I didn't have a lot of time to wait for the cooked chicken mix to cool in the fridge (about 15mins) but it worked fine. In case anyone is interested, I have a TM31 and this recipe is certainly fine for this machine in terms of volume. Thanks so much Kym! I am very excited to add your facebook page to my 'likes', for more awesome cooking inspiration.