Name: Crispy curry chicken triangles
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 5 Servings
Ingredients: 10 piece Brick leaf(ves); 3 piece Chicken cutlet(s); 1 piece Shallot(s); 1 poignée Frozen peas; 10 cl Liquid cream; 2 c. à café Curry powder; 3 c. à soupe Oil; Salt; Pepper

Description

These crispy curry chicken triangles are perfect for an original aperitif or a tasty starter. I often prepare them for Sunday brunches, and they always disappear in the blink of an eye! The filling is creamy and fragrant, with just enough spice to awaken the taste buds. The brick pastry, crispy as desired, provides an irresistible texture. Easy and quick to make with the Thermomix®, these bricks are a safe bet for all occasions. Feel free to vary the spices according to your tastes, and add some vegetables for a more complete version. A real delight!

Ingredients (9 ingredients)

10 piece Brick leaf(ves)

3 piece Chicken cutlet(s)

1 piece Shallot(s)

1 poignée Frozen peas

10 cl Liquid cream

2 c. à café Curry powder

3 c. à soupe Oil

Salt

Pepper

Preparation (8 steps)

Thinly slice the shallot

Thermomix® Setting

3 sec/Speed 5

Place the shallot in the Thermomix bowl and chop finely: 3 Sec./Level 5.

Prepare the marinade

In a bowl, mix the oil and curry powder. Add the chicken cut into small pieces and mix well to coat. Let marinate for 30 minutes.

Cook the shallot

Pour a little oil into a pan and sauté the chopped shallot over low heat for 3 minutes.

Cook the chicken and peas

Add the drained chicken and peas to the pan. Cook everything for 10 minutes over low heat, stirring regularly.

Add the cream and spices

Pour the liquid cream into the pan. Salt, pepper and add curry powder if necessary. Let reduce for 10 minutes over low heat.

Preheat the oven

Preheat the oven to 180°C.

Form the bricks

Cut the brick leaves in half, then fold them over on themselves lengthwise to obtain a long rectangle. Place a tablespoon of curry chicken on the end of the rectangle and fold the brick leaf over itself, bringing the filling up to form triangles. Proceed in this way until all the filling and brick leaves are used up.

Bake the bricks in the oven

Place each brick on a baking sheet covered with parchment paper. Bake for 15 to 20 minutes, until the bricks are golden brown.

Finished cooking? Great! 🎉

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About this recipe

Crispy curry chicken triangles are a bit like my Proust's madeleine. My grandmother, of Tunisian origin, often prepared bricks, but traditionally with minced meat and eggs. I revisited her recipe by adding a touch of exoticism with curry and using chicken, which is lighter and easier to digest. It has become a classic at my house, a comforting dish that evokes childhood memories and family sharing. The secret of these triangles lies in the balance of flavors and textures. The chicken cutlets, cut into small dice, perfectly absorb the aromas of the curry and shallot, becoming tender and flavorful. The shallot, finely chopped in the Thermomix® in a few seconds, brings a slightly spicy and sweet note that contrasts nicely with the sweetness of the liquid cream. The frozen peas, added at the end of cooking, offer a touch of freshness and color. The liquid cream, meanwhile, binds all the ingredients and creates a smooth and delicious filling. Finally, the brick leaves, thin and crispy, wrap the filling and give it an irresistible texture. For the preparation, the Thermomix® is a valuable ally. It allows you to chop the shallot evenly and quickly, effortlessly. For cooking the chicken, you can use a classic pan or, if you prefer, sauté the chicken directly in the Thermomix® after chopping the shallot. Be sure to drain the chicken well before adding it to the pan, to prevent it from boiling instead of browning. Folding the bricks requires a little patience, but it's very simple once you get the hang of it. Feel free to use a little water or melted butter to stick the edges and prevent the filling from escaping during cooking. To vary the pleasures, you can replace the chicken with vegetables such as mushrooms, zucchini or peppers for a vegetarian version. For a vegan version, use smoked tofu and soy cream. As for spices, let your imagination run wild! You can add fresh grated ginger, cumin, paprika, Espelette pepper or even a few leaves of fresh chopped coriander. These crispy curry chicken triangles can be enjoyed hot, warm or even cold. They are perfect for a cocktail party, a Sunday brunch or a picnic. You can accompany them with a green salad, a yogurt and herb sauce, or a mango chutney for a sweet and savory touch. The bricks keep well in the refrigerator for 24 hours. You can also freeze them raw, placing them on a baking sheet lined with parchment paper, then transferring them to a freezer bag once they are hard. To cook them, simply bake them directly frozen, slightly extending the cooking time. You can also prepare the filling in advance and keep it in the refrigerator for 2 days. This will save you time on the day you want to prepare the bricks.