Chicken and curry calzones

If you are craving something warm and comforting, this is for you.

It is the perfect way to upgrade your usual pizza night. These chicken and curry calzones deliver big flavor with very little effort.

Why You’ll Make This Again

This recipe is a lifesaver for a busy weeknight dinner. It uses simple ingredients that you probably already have.

The fusion of Italian dough and Indian spices is surprisingly perfect. It is ready in 50 minutes from start to finish. Your family will love the golden, crispy crust and creamy center.

How This Comes Together

We are using a few smart shortcuts here. Pre-made pizza dough makes this completely stress-free for beginners. You just sauté the filling, fold the dough, and bake.

What You’ll Need

Stick to these pantry staples for the best results.

• 500g pizza dough, room temperature
• 300g cooked chicken breast, diced 1cm
• 1 tablespoon vegetable oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, finely grated
• 2 tablespoons mild curry powder
• 100ml heavy cream
• 150g mozzarella cheese, shredded
• 50g frozen peas, thawed
• 1 large egg, beaten for egg wash
• 0.5 teaspoon kosher salt

Step-By-Step Directions

1. Preheat the oven to 220°C (425°F) and line a large baking sheet with parchment paper.
2. Heat vegetable oil in a skillet over medium heat; sauté the onion, garlic, and ginger until the onion is translucent.
3. Add curry powder and salt to the skillet, stirring constantly for 60 seconds to toast the spices.
4. Stir in the diced chicken, peas, and heavy cream. Simmer for 3 to 5 minutes until the sauce has thickened and coats the chicken thoroughly.
5. Remove the mixture from heat and allow it to cool for at least 10 minutes to prevent the dough from tearing.
6. Divide the pizza dough into 4 equal portions and roll each into a circle approximately 20cm in diameter on a lightly floured surface.
7. Place 1/4 of the chicken mixture and 1/4 of the mozzarella cheese onto one half of each dough circle, leaving a 2cm border around the edge.
8. Fold the dough over the filling and press the edges together, crimping with a fork or fingers to create a tight seal.
9. Transfer the calzones to the prepared baking sheet, brush the tops with the beaten egg wash, and cut a small steam vent in the center of each.
10. Bake for 18 to 20 minutes until the crust is deeply golden and sounds hollow when tapped.

How To Serve It

Serve these hot while the cheese is still melty. They look impressive on a wooden board for a casual dinner. Pair them with a simple cucumber raita or a crisp side salad.

Leftovers & Storage

Store any extras in the fridge for up to three days. Use an airtight container to keep the crust fresh. Reheat in the oven at 180°C to keep it crispy. Avoid the microwave if you want to keep that crunch.

Make It Even Better (Pro Tips)

• Do not skip cooling the filling before adding it to the dough.
• Avoid overfilling the calzones or they might burst in the oven.
• Use a rotisserie chicken to save even more time on prep.
• Make sure your pizza dough is at room temperature for easy rolling.
• Cut a small vent on top to let the steam escape properly.
• Try a spicy curry powder if you want an extra kick.
• Brush the edges with water to help the dough seal tightly.

Easy Ways To Change It Up

• Swap chicken for chickpeas for a great vegetarian option.
• Add fresh spinach to the filling for extra nutrients.
• Use a gluten-free pizza dough to accommodate dietary needs.
• Sprinkle sesame seeds on the egg wash for a nutty finish.

Quick Questions

Can I freeze these calzones?

Yes, you can freeze them after baking. Wrap them tightly in foil and store for one month. Reheat directly from frozen in a hot oven.

What if my dough keeps shrinking?

Your dough is likely too cold or over-worked. Let it rest for 10 minutes and try rolling again. This relaxes the gluten and makes it easier to shape.

You are going to love how easy these are to make. They are the ultimate cozy meal for a busy night. Give them a try and let me know what you think!

— Ethan

Chicken and Curry Calzones

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Calories: 580

Ingredients Method

Ingredients

  

• 500 g pizza dough, room temperature
• 300 g cooked chicken breast, diced 1cm
• 1 tablespoon vegetable oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic , minced
• 1 teaspoon fresh ginger, finely grated
• 2 tablespoons mild curry powder
• 100 ml heavy cream
• 150 g mozzarella cheese, shredded
• 50 g frozen peas, thawed
• 1 large egg , beaten for egg wash
• 0.5 teaspoon kosher salt

Method

 

1. Preheat the oven to 220°C (425°F) and line a large baking sheet with parchment paper.
2. Heat vegetable oil in a skillet over medium heat; sauté the onion, garlic, and ginger until the onion is translucent.
3. Add curry powder and salt to the skillet, stirring constantly for 60 seconds to toast the spices.
4. Stir in the diced chicken, peas, and heavy cream. Simmer for 3 to 5 minutes until the sauce has thickened and coats the chicken thoroughly.
5. Remove the mixture from heat and allow it to cool for at least 10 minutes to prevent the dough from tearing.
6. Divide the pizza dough into 4 equal portions and roll each into a circle approximately 20cm in diameter on a lightly floured surface.
7. Place 1/4 of the chicken mixture and 1/4 of the mozzarella cheese onto one half of each dough circle, leaving a 2cm border around the edge.
8. Fold the dough over the filling and press the edges together, crimping with a fork or fingers to create a tight seal.
9. Transfer the calzones to the prepared baking sheet, brush the tops with the beaten egg wash, and cut a small steam vent in the center of each.
10. Bake for 18 to 20 minutes until the crust is deeply golden and sounds hollow when tapped.