Meet your new favourite dinner party dish: Curried Chicken Vol-au-Vent. Flaky, golden puff pastry shells filled with a rich, creamy chicken curry that’s spiced just right and packed with tender sweet potatoes, bright green peas, and fresh herbs. It’s the kind of recipe that looks fancy but is surprisingly easy to make. Bonus? It’s ready in just 35 minutes, making it perfect for busy weeknights or when you want to impress guests without breaking a sweat.
Ingredients for this Curried Chicken with Pastry Shells Recipe
Curried Chicken Vol-au-Vent comes together with a mix of pantry staples and fresh ingredients that deliver bold, satisfying flavours. This recipe is flexible and can be easily adapted to suit your tastes. Here’s what you’ll need:
- Spices: Coriander, cumin, cinnamon, turmeric, and a hint of cayenne for a warming, fragrant blend.
- The aromatics: Fresh garlic and ginger are the secret to a deeply flavourful curry base.
- Sweet potatoes + chicken: The ultimate creamy, hearty pairing that makes this dish filling and comforting.
- Coconut milk: Creates a luscious, creamy sauce that ties all the flavours together.
- Peas + fresh herbs: Bright green peas, fresh coriander, and mint add vibrancy and balance to the richness of the curry.
- Puff pastry cases: Store-bought pastry shells make this dish quick to prepare while still feeling elegant. If puff pastry shells aren’t available, try using crispy baked phyllo dough as a pie topping or serving the curry over steamed rice for a hearty alternative.
How To Make This Curried Chicken Recipe
This delicious recipe is as simple as it is impressive. Here’s how to make it:
- Make the curry base: Warm some oil in a skillet, then sauté garlic and ginger until they’re fragrant and your kitchen smells incredible. Add sweet potatoes and spices, stirring them together for a few minutes to bring out their flavours.
- Simmer the chicken: Pour in the coconut milk and chicken broth, then stir in the chicken. Cover the pan and let everything simmer gently until the chicken is tender and the sweet potatoes are perfectly cooked.
- Finish it off: Stir in peas, fresh herbs, and a bit of chili if you like it spicy. Taste and tweak the seasoning to make it just right.
- Bake the pastry: While the curry is simmering, bake the puff pastry shells until they’re golden and flaky—this step makes the dish extra special!
- Assemble and serve: Spoon the creamy curry into the warm pastry shells, garnish with extra herbs, and get ready to wow everyone at the table.
Find the full list of ingredients and detailed instructions in the recipe card below!
Why You’ll Love This Curried Chicken Vol-au-Vent
Curried Chicken Vol-au-Vent is the kind of dish that delivers on all fronts—flavour, presentation, and ease. Whether you’re hosting friends or need a quick weeknight dinner, this recipe has you covered.
- It’s foolproof fancy. Looks impressive, tastes even better, and nobody will guess how easy it was to make.
- Fast and fabulous. Ready in 35 minutes, so you can serve up something special even on a weeknight.
- Comforting yet fresh. Creamy curry meets vibrant herbs for a perfectly balanced dish.
- Great for entertaining. These elegant little bites are ideal for parties or dinner with friends.
- Customisable. Swap chicken for chickpeas for a vegetarian twist, or serve the filling as a cozy curry pie with crispy phyllo topping.
If you love this Curried Chicken Vol-au-Vent, check out my other curry-inspired recipes like Creamy Coconut Chicken Curry or Sweet Potato & Chickpea Curry for more comforting, flavourful meals.
Chicken Curry Vol-au-Vent FAQ
Yes! The curry filling can be made in advance. Reheat gently before serving, and bake the pastry shells fresh for best results.
Absolutely. Substitute the chicken with chickpeas for a plant-based version that’s just as delicious. You can also toss in a couple of handfuls of fresh spinach at the end for added color and nutrition—it wilts perfectly into the creamy sauce.
Serve the creamy filling as a curry bowl over steamed rice or fluffy quinoa for a comforting, hearty meal.
Curried Chicken Vol-au-Vent
Ingredients
For the filling:
- 3 tablespoons olive oil (or virgin coconut oil)
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/8 teaspoon cayenne pepper, or to taste
- 3/4 teaspoon sea salt
- Freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1 tablespoon peeled and grated fresh ginger
- 2 medium sweet potatoes (approx. 450g), peeled and cubed into 1 cm pieces
- 200 ml coconut milk
- 60 ml chicken broth (or water, 1/4 cup)
- 700 g chicken breast filets (boneless, skinless), cut into 2.5 cm cubes
- 1 cup frozen peas, thawed (160 g)
- 1 small bunch fresh coriander leaves, finely chopped (3-4 tablespoons)
- 1 tablespoon chopped fresh mint leaves, finely chopped
- 2 green onions, finely chopped
- 1 red chili pepper, thinly sliced or seeded and finely chopped (optional, for heat)
For serving:
- 12 small vol-au-vent puff pastry cases/shells
Method
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Cook the aromatics: Heat the oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant.
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Cook the sweet potatoes and spices: Stir in the sweet potatoes, ground coriander, cumin, cinnamon, turmeric, cayenne pepper, salt, and black pepper. Mix well and cook for 3 minutes, stirring often, to allow the spices to coat the sweet potatoes.
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Simmer with chicken: Pour in the coconut milk and chicken broth, stirring to combine. Add the cubed chicken, cover the skillet, reduce the heat to medium-low, and simmer for 10 minutes. Stir occasionally, until the chicken is cooked through and the sweet potatoes are tender.
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Add finishing touches: Stir in the thawed peas, fresh coriander, mint, green onions, and red chili (if using). Cook for an additional 2 minutes to meld the flavours. Taste and adjust salt as needed.
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Prepare the pastry cases: Shortly before serving, preheat the oven to 170°C (or follow the instructions on the puff pastry packaging). Bake the vol-au-vent cases for 5-6 minutes until golden and crisp. Remove from the oven and set aside.
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Assemble and serve: Spoon the curry filling into the warm puff pastry shells. Serve immediately and enjoy!
Notes
- Phyllo variation: Skip the vol-au-vent shells and serve as a skillet pie with crispy phyllo topping. Preheat the oven to 190°C. Brush 6 sheets of phyllo dough with oil, scrunch each one, and bake on a parchment-lined tray for 6–8 minutes until golden. Place the crispy phyllo on top of the curry, served directly in the skillet.
- Make-ahead tip: Prepare the filling a day ahead and store it in the refrigerator. Reheat gently before serving with freshly baked pastry shells.
- Vegetarian option: Replace chicken with chickpeas for a meat-free version.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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