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
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Open the appInstructions
Step 1
Mix shredded chicken, diced potato, minced onion, curry powder, and coconut milk in a bowl until combined.
Step 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.
Step 3
Repeat with remaining phyllo sheets and filling to make 4 parcels total.
Step 4
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
Step 5
Fry parcels 2–3 minutes per side until deep golden and edges curl. Don't move them while they crisp.
Step 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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