Curry Chicken Empanadas

If you’ve ever found yourself torn between the flaky comfort of a Latin American empanada and the bold, spiced warmth of a South Asian samosa, there’s good news….you don’t have to choose! Curry chicken empanadas bring the best of both worlds together in one irresistible bite. Think golden, crisp pastry wrapped around a savory filling bursting with curry spices, tender chicken, and aromatic vegetables.

Samosa inspired Empanadas

At their core, empanadas and samosas share a common soul: dough wrapped around a flavorful filling, cooked until perfectly crisp. The main difference lies in the seasoning and texture. Samosas lean heavily on spices like cumin, coriander, turmeric, and garam masala, while empanadas often feature milder, savory fillings. If you love empanadas, check out my other empanada recipes: Caprese Empanadas and Pork Empanadas

There’s something universally comforting about a stuffed pastry that is warm, golden, and filled with something savory. Curry chicken empanadas take that comfort to another level by layering in rich spices, shredded chicken, potatoes, and peas. The result is a handheld bite that feels both familiar and exciting, perfect for weeknight dinners, meal prep, or sharing with friends.

By infusing empanadas with curry-spiced chicken, you get:

• A flaky, buttery crust (instead of samosa’s firmer shell)
• A rich, aromatic filling with depth and warmth
• A portable snack that tastes delicious

Curry Chicken Empanadas

Empanadas have deep roots across Latin America and beyond, traditionally filled with meats, cheeses, or vegetables. This variation leans into curry, which is an aromatic blend of spices that brings warmth, depth, and complexity to every bite. While I use empanada shells for this recipe, this recipe is probably more similar to Samosa than Empanadas. The biggest difference is that the dough is different and they are not as heavily spiced as normal samosa.

The pairing works beautifully: the flaky crust balances the bold, spiced filling. These empanadas are the kind of recipe that slips easily into your rotation. They freeze well, reheat beautifully, and adapt to whatever ingredients you have available.

Serving Ideas for Curry Chicken Empanadas

These curry chicken empanadas shine on their own, but pairing them with a dipping sauce takes them further. Try:

• A cool yogurt-cilantro chutney
• Tamarind sauce for sweet tanginess
• Spicy aioli for a fusion twist

How To Samosa Using Empanada Dough

INGREDIENTS  

• 1 cup shredded chicken leftover or cooked fresh
• 1.5 tsp chicken bouillon powder Maggi Brand. If using the tablets, it would be 1/2 of 1 tablet. 
• 1 cup mashed potatoes I bought frozen Mashed Potatoes and heated it before using
• 1 shallot diced – slightly sauteed so that it has a mellower flavor
• 1 tbsp olive oil
• 1/2 cup frozen peas
• 1 tsp yellow curry poweder
• 1/2 tsp sea salt
• 1/2 tsp garam masala
• 1/2 tsp cumin
• 20 5″ empanada discs goya. If you use bigger ones, you will make less
• canola or vegetable oil for frying

Dipping Sauces

• green chutney I actually used Trader Joe’s chimichurri and it was wonderful on this. 
• tamarind sauce also sold at Trader Joe’s

INSTRUCTIONS 

• If you are cooking your chicken, add it to a pan with the chicken bouillon powder and enough water to come up halfway on the chicken. Make sure the chicken bouillon powder is on the chicken and also some in the water because you will be flipping the chicken after about 7 minutes. Add a cover on top of the pan and cook on medium low until the chicken reached 165F (About 15 minutes)
• Heat up your mashed potatoes. Once heated, add it to a bowl.
• Once the chicken is cooked, put it on a cutting board and shred the chicken using two forks. Once shredded, add it to the bowl. Also, add any additional liquid from the pan in the bowl too since you want to include the chicken bouillon flavor. 
• Add a 1 tbsp of oil to the same pan from the chicken and add in your diced shallot. Cook for 5 minutes on medium heat until they become translucent. Then, add them to the bowl. 
• Add the peas, curry powder, salt, garam masala, and cumin to the bowl. Stir well until it is fully combined.
• Working one by one, roll out your empanada disc, slice it in half, add 1 tbsp of filling to each half and carefully squeeze the edges together. Use a fork to seal around the edges. Set it aside underneath a damp paper towel as you finish making them all. 
• Add oil to a pan on medium heat. The oil should be about 2 inches deep. Once the oil is hot, cook each empanada on each side until golden brown. Once cooked, lay them on a paper towel to absorb excess oil. Serve with green sauce or tamarind sauce. green chutney