Butter chicken curry bread pockets

Indian 15 Mins Prep · 10 Mins Cook

1. Using two forks or a hand mixer, shred the chicken into the butter chicken curry. This will ensure the mixture isn’t too wet.
2. In a small bowl, mix the gluten-free flour with water until a thick, smooth paste forms. Set aside.
3. Using a rolling pin, gently roll out each slice of bread to flatten it to approx. 2cm thick. Optionally, remove the crusts for a more uniform shape. This helps make the bread more pliable and easier to seal. Place a teaspoonful of butter chicken curry in the centre of six slices of bread. Using your fingertip, spread the flour paste around the filling. Place another slice of bread over it. Using a star cookie cutter, cut out a star-shaped pocket. Alternatively, use whatever cookie cutter you have or cut it into a square. Press the edges down firmly, crimping the edges with a fork if need be to seal completely.
4. In a deep pan, heat the oil to 180°C. If you don’t have a thermometer, test the oil by dropping a small piece of bread in – if it sizzles and turns golden quickly, it’s ready.
5. Carefully lower the bread pockets into the hot oil and fry for approx. 2 minutes on each side, or until golden brown and crispy. Remove from the oil and drain on a paper towels.
6. Serve with yoghurt, coriander leaves and a sprinkle of salt.

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