Crispy Curry Puff Skillet
Flaky phyllo parcels stuffed with spiced chicken and potato, pan-fried until golden. A Malaysian-inspired weeknight dinner that tastes like street food but comes together in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 18g
Ingredients
- 1 cup rotisserie chicken, shredded
- ½ cup potato, finely diced
- 1.5 tbsp curry powder
- 8 sheets phyllo sheets
- ¼ cup onion, minced
- 3 tbsp coconut milk
- 3 tbsp neutral cooking oil
- ½ whole lime
Instructions
- 1
Mix shredded chicken, diced potato, minced onion, curry powder, and coconut milk in a bowl until combined.
- 2
Brush one phyllo sheet lightly with oil, place 2 tbsp filling in the corner, fold into a tight triangle, then brush the outside with oil.
- 3
Repeat with remaining phyllo sheets and filling to make 4 parcels total.
- 4
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 5
Fry parcels 2–3 minutes per side until deep golden and edges curl. Don't move them while they crisp.
- 6
Serve hot with lime wedges squeezed over the top.
Tools you’ll need
- mixing bowl
- 12-inch skillet
- pastry brush
- spatula
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