Chicken curry puffs recipe

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A perennial favorite originally created by Indian cooks and enjoyed by every Malaysian.


  • 5 tablespoons oil
  • 1 medium onion, diced
  • 1 tablespoon grated ginger
  • 3½ teaspoons meat curry powder
  • ½ teaspoon ground red pepper
  • ½ teaspoon ground turmeric
  • 2 large potatoes (1 lb/500 g total), peeled, boiled and diced
  • 2 teaspoons sugar
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 cups chicken meat (14 oz/400 g) or 2 large chicken breasts, cooked and diced
  • ¼ cup (60 ml) water
  • 31/3 cups (500 g) flour
  • 2/3 cup (150 g) butter or margarine
  • ¾ cup + 4 teaspoons (200 ml) water
  • ½ teaspoon salt
How to Make It
  1. Heat the oil in a skillet over medium heat and gently stir-fry the onion and ginger until the onion turns light golden brown. Add the curry powder, ground red pepper and turmeric, and stir-fry for 3 minutes or until fragrant. Add the potatoes, sugar, pepper and salt, and stir-fry for another 10 minutes. Then, add the chicken and water, and cook for 7 minutes, or until the mixture is almost dry. Remove from the heat and set aside to cool.
  2. Knead the Pastry ingredients into a smooth dough. Cover with a damp cloth and set aside to rest in a warm place for 30 minutes to 1 hour.
  3. Divide the dough into 2 portions. Roll each half on a lightly floured surface to 1/8 in (3 mm) thick. Use a curry puff cutter or a cookie cutter, to cut the dough into circles 4 in (10 cm) in diameter. Spoon 1 tablespoon of the Filling onto the center of each circle. Fold the dough over to form a crescent and crimp and roll the edges to form a simple wave pattern, sealing the package well. Repeat until all the Filling and Pastry are used up.
  4. Deep-fry each puff in hot oil until light golden brown on both sides. Alternately, bake at 350°F (180°C) for 30 minutes until light golden brown. Serve hot or at room temperature.

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