Chicken Curry Empanada Recipe
The best empanadas, ever.
What Are Chicken Curry Empanadas?
Empanadas are turnovers that are made with pastry dough and stuffed with filling. These emapanadas can be baked or fried and can have a variety of fillings, like different meat fillings or even all-veggie fillings. In this empanada recipe, we used a creamy and flavorful chicken curry filling with finely chopped green bell peppers that offer a little crunch to every bite.
Empanada is from the Spanish word empanar, meaning "to coat with bread." They are assembled by adding filling to a piece of flattened pastry dough, and then folding the dough over itself.
These delicious chicken curry empanadas are usually sealed by pleating the edges, but if you're new to making empanadas and want an easier way to assemble these savory turnovers, you can also use an empanada press.
Another thing that this chicken curry empanada has going for it is its crumbly, buttery empanada crust. Try this version or if you want to keep it simpler, use our tried-and-tested easy empanada dough recipe. Either version is a versatile crust recipe so you can make great make-ahead merienda snacks that will leave you full and satisfied.
Tips to Make Chicken Curry Empanada:
1 Marinate the chicken overnight.
You can make the chicken tastier by marinating it with 1/2 teaspoon salt the night before you plan to cook it. If you want the curry flavor to be stronger, you can also add the curry powder at this point and adjust to taste when you cook the chicken the next day.
2 Make the empanada dough ahead, too.
Empanada dough handles better when it's been rested, and you can prepare it and let it chill in the refrigerator overnight. If you're making a big batch, you can even keep it in the freezer for several weeks until you need it; just don't forget to defrost it the night before you need it!
3 For a flaky empanada crust, don't use your hands.
What makes empanada dough flaky and crunchy is the fat (aka the margarine or butter) in the dough, so the more you handle the dough with your warm hands, the faster this fat will melt. You don't want this to happen. You want the fat to melt while the empanadas are frying or baking, and not before. We suggest using a food processor to mix the dough, or if you don't have one, use two forks or two knives instead.
4 Ensure the filling isn't wet.
We're used to making chicken curry with a lot of sauce (Who doesn't love sauce over rice?) but in this case, too much sauce can make the empanadas soggy and hard to wrap. Instead, focus on getting the seasonings just right to add a burst of flavor and spice to your chickent curry empanadas!