In a wok, heat the oil over medium high heat. Add the onion and garlic to the wok and cook until translucent. Add the ground chicken and cook until cooked through. Next add the curry, turmeric, cumin, sugar, black pepper, and salt to your chicken. Cook mixture for another few minutes.

While the chicken is cooking, make a cornstarch slurry by combining chicken broth and cornstarch. Stir the slurry into the chicken mixture and simmer until the mixture becomes thick. Transfer chicken to a bowl to cool.

When the filling has cooled, roll the puff pastry nice and thin and cut into 6 rectangles.

Spoon about 3 tablespoons of filling into each square and fold horizontally. Press the edges to seal each curry pocket.

Preheat the oven to 400 degrees Fahrenheit.

Brush each puff with egg wash and sprinkle sesame seeds on top.

Bake for 15 minutes - 18 minutes until golden brown.

Let the puffs cool for 10 - 15 minutes before eating as the filling will be very hot!