Odia-style Chicken Polvorosa

Ingredients

In this Odia adaptation of Polvorosa de pollo, we incorporate the unique flavors and spices of Odia cuisine. The original Spanish dish is typically made with a combination of chicken, vegetables, and spices, but the Odia version adds a distinct twist with the use of local spices like cumin, coriander, and turmeric. The addition of curry leaves and cilantro further enhances the flavor profile, giving it a vibrant and aromatic touch. We alse have the original recipe for Polvorosa de pollo, so you can check it out.

• 500 grams (1.1 lbs) boneless chicken, diced 500 grams (1.1 lbs) boneless chicken, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• 2 tablespoons curry leaves, chopped 2 tablespoons curry leaves, chopped
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 sheet of puff pastry 1 sheet of puff pastry

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 22g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Heat vegetable oil in a pan over medium heat. Add the chopped onions and minced garlic, and sauté until golden brown.
3. 3.
   Add the diced chicken to the pan and cook until it turns white and is no longer pink.
4. 4.
   Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well to coat the chicken evenly with the spices.
5. 5.
   Cook for another 5 minutes, allowing the flavors to meld together.
6. 6.
   Stir in the chopped curry leaves and fresh cilantro, and cook for an additional 2 minutes.
7. 7.
   Remove the pan from heat and let the chicken mixture cool.
8. 8.
   Roll out the puff pastry sheet and cut it into squares or circles, depending on your preference.
9. 9.
   Place a spoonful of the chicken mixture onto each pastry square or circle, and fold it over to form a pocket. Press the edges to seal.
10. 10.
    Place the filled pastries on a baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
11. 11.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed properly before using it. If it becomes too soft, refrigerate it for a while to firm it up.

Tips & Tricks

• For an extra kick of flavor, you can add a pinch of garam masala to the chicken filling.
• If you prefer a spicier version, increase the amount of red chili powder according to your taste.
• Serve the Odia-style Chicken Polvorosa with a side of mint chutney or tomato ketchup for a delicious accompaniment.
• If you don't have curry leaves, you can substitute with bay leaves for a similar aroma.
• Make sure to seal the edges of the puff pastry pockets properly to prevent the filling from leaking out during baking.

Serving advice

Serve the Odia-style Chicken Polvorosa as a delightful appetizer or as a main course accompanied by a fresh salad or steamed rice.

Presentation advice

Arrange the golden-brown Odia-style Chicken Polvorosa on a platter, garnished with a sprinkle of fresh cilantro leaves. Serve it with a side of mint chutney or tomato ketchup for a pop of color.