01 -
Combine the chicken with Greek yogurt, curry powder, cumin, garlic, and ginger in a bowl. Mix thoroughly and refrigerate for at least 4 hours or overnight.
02 -
In a frying pan, melt butter over medium heat. Add shallot and jalapeno. Sauté until softened, about 5 minutes.
03 -
Stir in garlic and ginger, sauté for 2 minutes. Add the marinated chicken with its marinade and cook for 5 minutes, stirring often.
04 -
Add cumin, garam masala, turmeric, vinegar, and diced tomatoes. Stir to combine. Add the coconut cream and half the coconut water. Simmer for 20 minutes, shredding the chicken as it cooks.
05 -
Preheat oven to 425°F (220°C). Divide the naan dough into golf-ball-sized portions and roll into thin rectangles.
06 -
Place 1/2 cup of the cooled filling in the center of each dough rectangle. Roll into a burrito shape, tucking the edges underneath. Repeat for remaining pockets.
07 -
Brush a baking sheet with butter. Arrange the hot pockets, seam-side down, on the sheet. Brush tops with additional butter. Bake for 15 minutes or until golden and heated through.