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
- 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.
- 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.
- 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.
- 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.