Curry Meets K-Cuisine: Sukhi’s Butter Chicken Tteokbokki
Today, we’re globe-trotting.
Introducing Butter Chicken Tteokbokki, a fusion dish that combines Indian Butter Chicken with Korean tteok-bokki rice cakes.
This dish marries creamy, tomato-based curry with the distinctively chewy texture of tteok-bokki, a staple in Korean street food. When the butter chicken meets pillowy rice cakes, it creates a gooey mix of textures and flavors.
What is Tteokbokki?
Tteokbokki, a beloved Korean dish, is all about the rice cakes – tteok. These cylindrical, chewy delights are made from steamed rice flour dough and are a cornerstone in Korean cuisine.
Traditionally served in a spicy, sweet sauce, tteokbokki is famed for its unique texture that’s both chewy and soft—meaning it’s a satisfying bite. It’s a versatile ingredient that absorbs flavors beautifully, making it the perfect pair for the rich, spicy, and creamy sauce of our Butter Chicken.
Let’s dive in.
How to Make Chicken Curry Cranberry Croissant Bites
Equipment
- 1 Pan
- 1 Mixing Bowl, Medium
- 1 Measuring Cup
- 1 Knife
- 1 Baking Sheet
- Parchment Paper
- 1 Brush
- 1 Wire Rack
Ingredients
- 1 lb Chicken Thigh, Cut into Small Pieces
- 1 3oz Sukhi's Classic Curry Paste
- 1 cup Coconut Milk
- 2 sheets Puff Pastry
- 8 oz Cream Cheese, Room Temperature
- ½ cup Mozzarella, Shredded
- ½ cup Dried Cranberries
- ½ bunch Scallions, Chopped
- Salt
- Pepper
- Flour
Egg Wash
- 1 Egg
- 1 tbsp Water, To Mix
Instructions
Prep Chicken
- Mix together chicken thigh pieces, Sukhi's Classic Curry Sauce, and one cup coconut milk in pan and cover over medium heat
- Simmer until completely cooked through and set aside
Prep Cheese Mix
- Combine creamed cheese, ½ of the chicken curry, dried cranberries, scallions, salt, pepper and mozzarella in a mixing bowl
- Stir and mix well
Prep Dough & Make Croissant Bites
- On a lightly floured area, roll one puff pastry sheet at a time into a 12×12 square
- Using a sharp knife, cut the dough into 9
- Repeat with the other pastry dough for 18 pieces total
- Add about 2 tablespoons of the chicken and cheese mixture to the center of each square
- Fold the dough inward from each corner, touching in the center
- Place all the pastries on a baking sheet lined with parchment paper
- Place the tray in the refrigerator to chill the dough for 30 minutes
Make Egg Wash
- Mix 1 egg and 1 tbsp water together
Bake
- Preheat the oven to 400℉
- Remove the tray and brush the triangle pockets with the egg wash
- Bake in the preheated 400°F oven for 25 minutes or until the pastry is a deep golden brown
- Remove the pockets to a wire rack and let coolfor 5 minutes before serving
No comments yet.