Chicken Curry Crescent Rolls

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  • 2 tablespoons currants
  • butter
  • 1 onion, chopped finely
  • 1 finger of ginger, peeled and minced
  • 1/2 jalapeno, minced
  • 2/3 carrot, minced
  • 1 pound ground chicken
  • 1/2 teaspoon fish sauce
  • 1/2 teaspoon salt
  • 1/2 tablespoon curry powder, ideally Jamaican style
  • 1/2 tablespoon sugar
  • 3/4 tablespoon plum vinegar
  • 1 tablespoon honey
  • flour
  • 1/4 cup+ chicken stock
  • 1/2 tablespoon dried lemon verbena
  • 1/2 teaspoon orange zest
  • 3 packages of easy-bake style crescent rolls

If your currants are dried, pout boiling water over them and let them sit for 45 minutes or so.

Saute onion and ginger in butter. Add jalapeno and carrots. Add ground chicken, and brown. Drain oil, and combine chicken mixture with currants, fish sauce, salt, curry powder, sugar, plum vinegar, and honey.

Stir in a a couple tablespoons of flour, then chicken stock, to make a rue. Add in the lemon verbena and orange zest. Remove from heat.

Roll meat mixture into each crescent roll. Baste with melted butter.

Bake for 12 to 14 minutes at 375 degrees Fahrenheit.

Yields: 24 Crescent Rolls

Preparation time: 90 minutes