cute Pizzas

cute Pizzas

Spicy Chicken Masala

Minced chicken cooked with lots of spices and veggies makes a delectable filling to satisfy your carvings. I usually sneak in a bit of veggies into our meat dishes, so the use of beans and carrots.

Ingredients

2 cups chicken, cooked and minced

2 tablespoon oil

2 cups onion, finely sliced

1 ½ medium tomato, chopped

1/3 cup coriander, chopped

handful curry leaves, torn to small pieces

1 green chili, sliced

1/3 cup green beans, finely sliced

1/3 cup carrot, finely grated

3 teaspoon ginger-garlic paste

1 ½ teaspoon Kashmiri chili powder

1 ½ teaspoon garam masala powder

pinch turmeric

1 ½ teaspoon coriander powder

1 teaspoon pepper powder

1 teaspoon fennel powder

2 teaspoon meat masala (I used Nirapara)

juice of one small lime

salt, to taste

generous splash water

Directions

For the meat, I cooked 2 chicken breasts with salt to taste, ½ teaspoon pepper powder, ½ teaspoon fennel powder and a pinch of turmeric. Then the meat was drained and minced by hand. You may use a food processor to pulse-process the chicken, if you like. Set aside.

Heat 2 tablespoon oil in a large nonstick frying pan over medium-low heat. Add onions and stir-fry for 10-15 minutes or until the onions become translucent and a bit brown. Add ginger–garlic paste, sliced chili and curry leaves and cook for 1 minute, before adding the tomatoes. Cook the tomatoes until soft and pulpy, about 3-4 minutes. Then add carrot and bean and stir-fry for 2 minutes. Tip in turmeric, coriander, chili, fennel and pepper powders and cook for 1 minute more. Season with salt. Now, tip in the minced meat; add garam masala and meat masala powders. Drizzle with lime juice and stir fry everything together for 3-4 minutes adding a generous splash of water to keep the masala moist. Finally add the chopped cilantro, mix well and cook for two more minutes. Before you take off the heat, you can add a drizzle of coconut oil for an authentic Kerala taste, if you like.

Ingredients

puff pastry squares, thawed

shredded mozzarella cheese, thawed

sliced black olives, to garnish

For the sauce

4 tablespoon tomato ketchup

1 heaped teaspoon dried oregano

½ teaspoon dry basil

½ teaspoon dry marjoram

salt, to taste

Directions

Heat the oven to 375^oF or 190^oC.

Meanwhile, mix the entire ingredient for the sauce and set aside.

Roll out the pasty sheets to stretch it a bit, one at a time, on a slightly floured surface. Cut into 4 equal squares using a sharp knife. Prick the surface with a fork, and spread a teaspoon of the sauce on to each mini square leaving a tiny edge, if possible. Then top with a teaspoon of the chicken masala. Sprinkle with the cheese and place a sliced olive on top.

Place the squares on a baking sheet lined with parchment paper and bake for 10-15 minutes until the pastries are golden brown and the cheese is melted.