What you do when you have a glut or excess of chicken curry left over? Even though I frequently jazz up the leftover chicken with additional spices and peppers, here is a way of using up chicken curry!
I made these amazing crispy bread parcels which are just like samosas/pastries but far more crispier and use up stale bread too!

You can use any type of bread, white, brown seeded or the end slices. Ive used both the seeded bread which I tend to prefer because of the lovely little gems of nuts that you bite into or just to demonstrate I have used an end slice of white bread and a plain white slice!

Using bread is nothing new or tortilla wraps to envelope fillings instead of pastry. But left over curry works fabulously!

You will be so impressed with how crispy and moorish these little parcels are and substantially filling too.

I like to serve these with a nice hot spicy sauce but you can serve them with whatever you prefer.

They remain surprisingly crispy even the next day.
I love the fact that you don’t need to make any pastry and even the rolling out is very minimal.

Have used keema, left over meat curry and not forgetting vegetable curries which break down so well with the potatoes, and f dry veg curry, just on its own as in traditional Bengali samosas.

Ensure you taste your mix. Adjust seasoning to suit your palate. Adjust your curry ratio to ensure its not got too much potato.
The same applies to your spices!

Mostly enjoy them! They really are great!

INGREDIENTS:

Left over chicken curry
3 med potatoes peeled and diced
Cup of peas
2 tsp gharam masala
2 tsp salt or to taste
1 tsp chilli powder
Half a tsp each of both Coriander and Carom seeds crushed.
1 tsp chilli flakes
1 tsp ground pepper
Handfull chopped fresh onions

FLOUR PASTE:
2 tbsp plain flour and 3 tbsp water to make a paste.

METHOD:

I steamed my potatoes in my triple stovetop steamer. Towards the end I added the frozen peas.

When well cooked, remove from heat and allow to cool a little in a bowl.

Keep the curry sauce and debone the chicken unless boneless.
Chop the chicken to 1 cm size.

Add the chicken to the potatoes. Now add all the spices.

Using a spoon mix it all together. While you do this the potatoes will break up nicely but still have some texture.

TO MAKE THE BREAD PARCELS

Cut the crust of the bread slice.

Roll the slice with rolling pin till totally flat and thin, particularly the edges.

Using a pastry brush or back of a teaspoon apply the flour paste.

Put 2 tbsp of potato filling on the bread.

Fold over and gently press the sides down.

Pick them up and thoroughly seal the edges.

Trim gently with kife to neaten them.

FRYING THE PARCELS:

Next gently heat a small deep pan or little karai. Add enough oil to deep fry the parcels.

Gently emerse the parcels into hot oil.
Fry for a couple of minutes on both sides on medium heat till its crisped up on both sides.

Remove with slotted spoon to drain.

Serve them with your favourite sauce!

TIPS:

You can use so many fillings, not just curry. Cheese, ham and onions.
Jalapeños and cream cheese.
Bacon and beans
Mushrooms in garlic and cheese
Creamed Tuna and sweetcorm.
Pizza topping!
Its endless!

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