Chicken Curry Calzones

Craving Indian takeout but want something that’s more grab-and-go? This chicken curry calzone is here to satisfy. Imagine your favorite classic chicken curry wrapped in a giant pizza pocket — tender, shredded chicken simmering in a fragrant blend of warm spices, creamy coconut milk, and tender potato chunks. This vibrant filling then gets tucked into a homemade pizza dough before it’s baked into a rich, golden calzone.

Each bite is a delightful explosion of Southeast Asian spices, mingling with the familiar warmth of a classic Italian comfort food. You can have it plain, with a side of yogurt, or even some chutney for a more thematic accompaniment.

Chicken Curry Calzones

SERVES TIME

2 1 hour 30 minutes

INGREDIENTS

Calzone dough:
- ½ tbsp (7g) dry yeast
- ½ tbsp (5g) granulated sugar
- 1 tbsp (15ml) olive oil
- 1 cup (240ml) warm water
- 3 cups (380g) all-purpose flour
- 1½ tsp (7g) salt
- 1 large egg, for eggwash
1 Homiah Malaysian Red Curry Kit (there are 2 kits per pouch)
1 lb boneless chicken thigh, shredded
1/2 cup potatoes, diced
1/3 cup (80ml) coconut milk
10–12 curry leaves, optional

METHOD

First, we’ll start with our homemade calzone dough. Combine warm water, yeast, and sugar in a large bowl. Stir gently and let sit for 5-10 minutes, until the mixture becomes light and airy.
Then, add the yeast mixture into the bowl of a stand mixer, and add the olive oil, water, flour, and salt. Stir with a spatula until it becomes slightly lumpy, then knead with a dough hook (or by hand) for 5-10 minutes until the dough becomes smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and leave it to rise for 60-75 minutes until it doubles in size.
Now onto the filling! Pour the Homiah Malaysian Red Curry Kit into a medium saucepan or pot, and sauté for 3-5 minutes on medium-high heat until the oil begins to sizzle lightly. Add in the shredded chicken thigh, along with the diced potatoes (and curry leaves if using) and sauté for a further 5 minutes.
Add coconut milk, bring it to a simmer, then turn the heat down to low. Place a lid on the saucepan, and continue to simmer on low for 20 minutes or until the potatoes are soft.
Preheat your oven to 450°F (230°C). Once the dough has risen, punch it down, and transfer it to a lightly floured surface. Roll out the dough into a circle of your desired size for your calzones. (We suggest splitting it into 2-3 portions, and to stretch each one into 9-inch circles.) Transfer the dough to a baking sheet, and add the chicken curry filling onto one side of your dough. Brush the edges of the dough with water before folding it into a half-moon shape, pressing the edges together to seal it. Repeat for the other calzones.
Brush the calzones all over with eggwash, then bake them for 15-20 minutes, until the crust is golden brown.
When done, serve it while it’s hot!

SHOP INGREDIENTS