Curry chicken casserole with puff pastry lid – A detailed recipe for cooking. Share with friends: 
Time: 55 minutes Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. diced boiled chicken
- 4 tbsp. frozen vegetable mix (peas, carrots)
- 1 pack of puff pastry
- 1-2 tbsp. l canola oil
- 3 tbsp. l (45 gr.) Butter
- 1 tbsp. chopped onion
- 1 tbsp. chopped celery
- 1.5 tbsp. chicken broth
- 1/2 tbsp. milk
- 3 tbsp. l flour
- 1 tsp curry powder
- 2 tbsp. l dried parsley
- 1 tsp salt
- 1/2 tsp ground pepper
Recipes with similar ingredients: chicken, carrots, peas, dough puff, milk, celery, curry, parsley
Recipe preparation:
- Preheat the oven to 200 ° C. Lubricate the pan with canola oil and evenly distribute frozen vegetables over it. Put bake in the oven and bake until golden brown. In the pan heat 1 tbsp. l (15 gr.) Butter and put onion and celery. In another pan, heat the broth and milk. Add more 2 tbsp. l butter in a pot with celery and evaporate water. Add flour and curry and cook for 1-2 minutes.
- Pour the mixture into a pan with milk and cook until thickened. Add parsley, salt and pepper. Add ready-made vegetables and chicken. Pour the mixture into a ceramic casserole and put on top 6-8 circles of puff pastry. Place in the oven, covering with foil, and bake until puff pastry is cooked for about 25 minutes. add more cereals to this curry casserole as well aromatic coconut.
