A loveable distant cousin
Creamy, crunchy, sweet, savory, meaty, and a little spicy all in the same bite. This chicken salad filling is no longer a sister to tuna, more like a distant cousin once removed. It has just enough exotic to almost transport you to another destination but close enough to home to be comfy. Crafted from an outrageously delicious chicken curry salad recipe, it’s tasty and pretty in the crackly, slightly crisp puffs. The perfect finger sandwich for a wedding, brunch, shower, appetizer buffet or tea.
2011 AniversaRecipe – Italian Spaghetti Ragu
Recipe: Chicken Curry Puffs
Prep Time: 35 Minutes | Cook time: 20 per Batch | Yield: 2 Dozen Puffs | Level: Easy
- 1/3 cup Miracle Whip
- 1/2 tsp Curry Powder
- 2 tsp fresh Lemon Juice
- 2 Tbsp Pineapple Juice
- 4 Tbsp Major Grey’s Chutney
- Dash Pepper
- 2 cups cooked diced Chicken Breast
- 2 stalks Celery, diced
- 1/2 8-ounce can Water Chestnuts, chopped
- 1/3 cup chopped Dried Apricots
- 1/3 cup Dried Cranberries
- 1/3 cup chopped Slivered Almonds
- 1/3 cup crushed Pineapple, well drained, reserve juice
- 1 cup Water
- 1 stick Butter
- 1 cup Flour
- 1 cup Eggs, about 5
- 1 pinch Salt
- Egg Wash, 1 egg with 1 Tbsp Milk
- Colored Vegetables
Instructions Miracle Whip, curry powder, lemon and pineapple juices, chutney and pepper.
Chicken Curry Filling
1 In a medium bowl combine the
Miracle Whip, curry powder, lemon and pineapple juices, chutney and pepper.
2 Add chicken, celery, water chestnuts, apricots, cranberries, almonds and crushed pineapple. Mix with sauce until thoroughly combined.
3 Serve in choux puffs or on rolls.
4 Preheat oven to 425 degrees.
5 In a small sauce pan, heat the water and butter until boiling.
6 Take off the heat and stir in the flour.
7 Using a hand mixer add the eggs one at a time beating after each addition until completely blended.
8 Using a spoon, scoop out the batter on a parchment-lined baking sheet with room around them to puff during baking. Or fill the batter into a plastic zipper bag and cut one corner.
9 Pipe the batter into small mounds. Smooth the top with a wet finger to avoid points getting over brown. Brush with egg wash.
10 Bake at 425 degrees for 10 minutes then turn the oven down to 350 and continue baking for 10-12 more minutes. Once done, pull out of the oven. Use a small paring knife to poke a hole for the steam to release. Cool.
11 Cut the top off the puffs and fill with chicken curry. Replace the lid and arrange on a serving platter.
12 Garnish with parsley and colorful vegetables such as multi-colored peppers, carrots or cherry tomatoes.
To roast chicken breast meat place 1-2 chicken breasts, depending on size, on a baking sheet. Brush or rub a little olive oil on the skin side then sprinkle with salt and pepper. In a 350 degree oven, bake for 35-40 minutes until just done and juices run clear. Place on the counter until cool enough to handle. Remove skin and bones.
To use a purchased rotisserie chicken, remove the breast meat and discard the skin and bones then dice.
Curry powder blends vary ranging from hot to spicy or fragrant to slightly sweet. This recipe is made with Asian curry powder which has a bit of heat. Use any type of curry but the amount may need to be adjusted depending on the flavor and heat. Start with a little curry, taste and add according to desired strength and heat.
Substitute a plastic bag by filling the bag with batter and snipping off one corner. Press the batter to create even mounds.
To make a main dish salad, add 1 cup red or green grapes cut in halves and 2 cups shredded cabbage. Serve on a lettuce leaf.
Eggs – To measure the eggs, use a liquid measuring cup. Crack 5 eggs into the cup then reduce to exactly one cup by spooning out a little egg white.
To use the Choux Puffs recipe for a dessert, add 1 Tablespoon of sugar. Choux is pronounced ‘shoo’.
- Exchange Miracle Whip for mayonnaise.
- Exchange Major Grey’s Chutney for another brand available.
- Exchange dried cranberries for dried cherries or golden raisins.
- Exchange crushed pineapple for pineapple chunks that have been chopped.
- Exchange roasted chicken for the breast meat from rotisserie chicken.
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: April 21, 2012