In a skillet, heat the oil over medium high heat. Add the onions and garlic and cook until translucent.

Add the ground chicken, breaking it up with a spatula. Cook until no pink remains and the juice has simmered away.

Add the curry powder, turmeric, cumin, sugar, pepper and salt. Stir the mixture together and cook for a few minutes.

While that is cooking, make a slurry of the cornstarch with the broth. Whisk well. and stir into the chicken mixture, until everything has thickened. The mixture is ready when there is no liquid  pooling in the pan. Take off heat and let cool. You can even refrigerate this and use it the next day.

While chicken is cooling, take the puff pastry from freezer and remove from package. Defrost about 35 minutes. Unfold each sheet and cut each into 9 squares.

Spoon about 3 T of filling onto each square and fold diagonally to form a triangle. Press the edges together and crimp with a fork.

Using two baking sheets lined with parchment or a Silpat liner, place puff pastry triangles on baking sheets.

When the puffs are formed, refrigerate for 20 minutes. Preheat oven to 400. When puffs have chilled, brush with egg wash before placing in oven. Sprinkle with sesame seeds.  Bake for 15-18 minutes until golden, one sheet at a time.

Let cool for 10-15 minutes before eating. They will be hot! These reheat well in a toaster oven or air fryer.