Chicken Curry Under Hood

1. Wash the chicken fillet, pat dry and cut into 2 cm cubes. Season with salt, pepper and curry. (I took spicy curry). Peel the garlic, chop it finely, add it with the lemon zest and lemon juice, mix everything well. Cover the dishes and let the meat steep for at least 30 minutes.
2. Meanwhile, roll out the puff pastry (if the puff pastry is frozen, take it out of the freezer in good time and let it thaw). Press a pot (content – 400 ml) upside down to mark the size. Cut out a good 1 cm larger than the marking. Repeat the process and cut the second puff pastry slice.
3. Roughly chop the walnuts. Brush and clean the mushrooms (best with a brush – never with water) and cut into pieces. Pluck the grapes from the stalks, wash them and cut them in half.
4. Mix the chicken with walnuts, mushrooms and grapes, season with salt and pepper, and distribute in the pots, add a teaspoon of butter in each potty.
5. Mix the grape juice with the sour cream and chives, season and pour evenly over the top. Put the lid on and bake in the oven at 180 degrees for 30 minutes.
6. Take the molds out of the oven, remove the lid, place a puff pastry disc on each one and press firmly (caution – hot!) Put the pots back in the oven and bake for about 20 minutes until the puff pastry is golden yellow. Serve the chicken curry under the hood immediately and enjoy hot. Carrot or cucumber lassi go wonderfully with it.

info

1. From 1 package of puff pastry, 275 grams, there was still something left after cutting out the slices, I made stalks of it, seasoned with salt, pepper and Espelette pepper, baked for about 15 minutes and served with it.
2. ♥ * ~ I hope you enjoy trying things out and bon appetit! ~ * ♥