Make Ahead: The filling needs to be refrigerated for at least 30 minutes, and up to 4 days in advance.
Where to Buy: Madras curry powder can be found in Indian markets and online.
- 8 ounces ground dark-meat chicken
- 1 1/2 teaspoons sugar, plus more as needed
- 1/4 teaspoon fine sea salt, plus more as needed
- 1 tablespoon plus 1 teaspoon potato starch or cornstarch
- 1/4 cup full-fat unsweetened coconut milk
- 1/4 cup chopped shallot (about 1 medium) or yellow onion
- One 2-inch piece peeled fresh ginger root, chopped (1 tablespoon)
- 1 clove garlic, chopped
- 1 tablespoon Madras-style curry powder
- 1 1/2 teaspoons water
- 1 tablespoon virgin coconut oil or another neutral oil
- 2 tablespoons coarsely chopped cilantro leaves and stems
Combine the chicken, sugar and salt in a bowl. Whisk together the potato starch or cornstarch and coconut milk in a liquid measuring cup.
Combine the shallot or onion, ginger, garlic, curry powder and water in a small food processor and process until a smooth paste forms.
Heat the oil in a medium skillet over medium heat. Add the curry paste mixture and cook, stirring frequently, for 3 to 4 minutes, until darkened and richly fragrant. Add the chicken and gently cook, mashing and stirring into small pieces, for about 3 minutes, until just cooked through.
Re-whisk the coconut milk mixture, then pour into the pan; cook, stirring for about 30 seconds, until thickened. Let cool for 2 to 5 minutes, then stir in the cilantro. Taste, and season with more salt and/or sugar, as needed.
Spread the filling out on a plate; refrigerate, uncovered, for about 30 minutes, stirring midway, to cool completely before using or storing.
From cookbook author Andrea Nguyen.
Tested by Toni L. Sandys; email questions to firstname.lastname@example.org.
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Calories: 35; Total Fat: 2 g; Saturated Fat: 1 g; Cholesterol: 10 mg; Sodium: 35 mg; Carbohydrates: 1 g; Dietary Fiber: 0 g; Sugars: 0 g; Protein: 2 g.