Portion Planning Tool

Chicken Curry Pockets

What can I do with leftover toast bread?


300g chicken breast, cut into small cubes. 1 teaspoon of salt. 2 tablespoons of mayonnaise. 1 teaspoon of lime juice. ¼ teaspoon of turmeric powder. ¼ teaspoon of black pepper. 2 tablespoons of oil. 2 tablespoons of cabbage, chopped. 2 tablespoons of shredded carrot. 2 tablespoons of red bell pepper, chopped. 2 tablespoons of corn. ½teaspoon of chili pepper. 8 slices of toast bread. Breadcrumbs. 2 eggs, beaten.


  1. In a big bowl, mix together the chicken, black pepper, salt and turmeric.

  2. Heat up the oil in a skillet and fry the chicken until fully cooked.

  3. Pour the chicken into a bowl and mix with lime juice, chili powder, shredded carrot, red bell pepper, corn, cabbage and mayonnaise.

  4. Cut the sliced bread into identical discs using a cookie cutter.

  5. Brush the edges of the bread with water and press them together to seal them.

  6. Dip the bread discs into the beaten eggs then coat them with breadcrumbs.

  7. Fry the bread in heated oil until golden.

  8. Allow the discs to cool, then cut them in halves like pockets.

  9. Stuff each pocket with the chicken mixture and serve.

Preparation Time : Less than 10 Minutes

Cooking Time : 10 - 20 Minutes

Servings : 3-6 Persons

Meal Type : Appetizers