“Nothing to regret, but nothing I see myself craving in the near future.” That’s more or less what my husband said about my latest “experiment”: Chicken Curry Pockets.
Rice has been on our menu most days this week, but I was in the mood for chicken curry. So, rather than overdo our rice “ration”, I decided to use the plastic empanada tools that were gathering dust in the back of one of my kitchen cupboards.
A batch of pizza dough and 2 chicken breasts were enough to form 10 pockets.
Prepare the chicken breast as you would for chicken curry; I simmered slices of raw chicken with chopped onion, white wine, curry paste and powder, and sour cream.
Knead your dough just as you would if making pizza. Divide the dough into 12 pieces, then pat each one into a circle. Place a tablespoon (not measuring spoon, the large-ish kind you might eat soup with) in the middle of each circle. Fold the dough over the chicken to make a half-circle. Pinch the edges to seal completely. Brush the top with vegetable oil before sprinkling each with sesame seeds.
Bake the pockets in a oven preheated to 400 *F for 10 to 15 minutes.
Serve with a green salad; I made a cucumber-dill dressing.