Start by shredding your cooked chicken breast. In a mixing bowl, combine the shredded chicken with mayonnaise, mild curry powder, ground turmeric, brown sugar, and salt. Stir until everything is well incorporated. Add in the chopped ultanas, dried apricots, and cilantro. Mix until evenly distributed.
Remove the frozen puff pastry sheets from the freezer and let them thaw for about 30 minutes at room temperature.
Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll out each puff pastry sheet into a rectangle. Use a cookie cutter or a glass to cut out circles, approximately 3 inches in diameter.
Place the pastry circles into a greased muffin tin, gently pressing them down to form cups. Fill each pastry cup with a generous spoonful of the chicken filling.
Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the pastry is golden brown and puffed.
Once baked, remove the pastry cups from the oven and let them cool for a few minutes. Garnish with fresh cilantro before serving.
