Chicken Curry Pull Apart Bombs
CHICKEN CURRY PULL-APART BOMBS | RECIPE Makes: 10 Hands-on time: 20 minutes Hands-off time: 60 minutes
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Curry of 12
In a small bowl, combine the NESTLÉ Cremora Original with ½ cup of hot water and stir until dissolved.
Step2 of 12
In a large pot over a medium-high heat, add in the oil and onions and cook for 3 minutes or until softened.
Step3 of 12
Add in the garlic, ginger, cumin seeds, coriander, cinnamon stick and salt and cook for another 5 minutes.
Step4 of 12
Add in the tinned tomatoes, tomato paste and the Cremora mixture and allow to simmer for 10 minutes, stirring occasionally until the curry has thickened slightly.
Step5 of 12
Add in the cut chicken breasts and salt and pepper and cook for another 10 minutes, stirring every couple of minutes to ensure that the curry does not burn. Remove the cinnamon stick and allow the curry to cool to room temperature.
Step6 of 12
Preheat the oven to 180°C and grease a large, rectangular baking dish (32 x 24cm) with non-stick spray.
Dough of 12
In a large mixing bowl, combine the self-raising flour, yoghurt and salt, if using, together and mix with a spoon until well combined.
Step8 of 12
On a lightly floured surface, knead the dough for 8 minutes or until smooth
Step9 of 12
Divide the dough into 10 evenly sized balls. Use a rolling pin to roll each ball of dough out into a small circle, about 7cm in diameter.
Step10 of 12
Scoop 2 heaped tablespoons of chicken curry into the center of each dough circle and carefully bring and pinch the outsides together to encase the filling in the dough, creating a stuffed ball.
Step11 of 12
Pack the curry-filled balls into the prepared dish and brush with the melted garlic butter. Place the dish in the oven for 20-25 minutes or until the balls are golden brown and cooked.
Step12 of 12
Sprinkle over chopped coriander, serve with a salad and ENJOY!