Skip to content

Chicken empanadas with a yellow treasure of India.

December 22, 2021

Today we travel to the Indian subcontinent where more than half a million people share a very particular spice. The curry.

The English during the colonial era in India discovered these dishes that dazzled them. The Tamil ethnic group, from southeastern India and northwest Sri Lanka, make this type of dishes with an intense and peculiar flavor. They used to add to their recipes the spice they extracted from the curry tree.

Of the different types of curry that exist, we will use Garam Masala curry in this recipe. With a birth in northern India, it serves to flavor dishes of meat, fish, seafood and vegetables, mainly.

We chose this curry for its ingredients, the most common are coriander seeds, cumin, cloves, nutmeg, cardamom, bay leaf and black pepper.

I remind you that…

If you are going to prepare the 100% homemade empanada,here I leave our tips. And a very natural homemade dough recipe for empanadas.


  • 1 kilo of chicken breast or chicken thighs.
  • 500 grams of bighead onion
  • 500 ml coconut cream
  • 1/5 coconut oil.
  • 250 grams of green and red paprika
  • 100 grams of butter or frying oil
  • 100 grams of Garam masala (curry), turmeric
  • 1 head of garlic.
  • Salt and pepper to taste.
  • 6 grams of parsley.
  • Tapas for wheat flour empanadas. – 12 units. or 1 kilo of flour for empanada. (To prepare the flour)

These empanadas will be made with tapas and fries, although you can make them baked without any problem, instead of using butter or oil you can use margarine to give the crunchy touch and do not remain dry.

Preparation of homemade Garam Masala.

Preparation in 5 steps.

  1. Let's prepare the sofrito.

We must cut the onion and paprika into small squares, add them to a pan with oil to cook them for 5 minutes until the onion is transparent over medium heat.

2. Let's prepare the chicken with the spices.

Cut the chicken into small squares and add them to another pan to season and go little by little, adding the spices. Cook it all for about 5 minutes.

3. Let's put all the ingredients together and do magic!

Once we have the chicken squares or chicken thighs, let's prepare the pan! How? Watch this video!

The trick of the mommyAdd the curry with the coconut oil a little hot, then join the turmeric, the garlic cut into small pieces and stir constantly for 3 minutes before adding the chicken. And pepper to taste.

4. Now, the moment! Savor the spices.

During the first 5 minutes of the previous mixture, add the paprikas you had reserved and add the coconut cream to have the flavors in place. Maximum 15 minutes to not lose the essence, Turn off and reserve.

5. Let's assemble our paitee Garam Masala (पैटी),

Take one of the empanada tapas and place a tablespoon of filling in the middle and fold making a nice repulgue. (Here I leave you some options – Spanish Version).

Place them in a large pan and with enough oil already hot over medium-high heat and carefully go adding them as you weapon them.

Keep them for 10 minutes and you're good to go!

You already have your paitee Garam Masala! Enjoy your meal!

See also…

Leave a Reply

Your email address will not be published. Required fields are marked *