Curry Puffs are enjoying throughout Malaysia, Brunei, Indonesia, Singapore, Myanmar, Thailand and some of Asia countries. It also shares many similarities with the Empanada, a popular pastry in Spanish and Portuguese speaking countries.
Besides the curry filling, there is peanut, Kaya, tuna and sardine fillings. I think it is a perfect match with any filling, if you going to make it try to be creative put whatever you like into it. Such as fruits jam or stir fry caramelized onions with cabbage ..etc. It is suitable to serve with sweet or salty flavour too. Curry Puffs are a popular tea time snack in Malaysia. You can easily found it in Mamak Stall beside the street or a pastry stall in the food court. Between Malay, Chinese and Indian recipe, they are slightly different taste and aroma. The Indian’s recipe is more spices and rich of aroma. Malay called it Karipap and most of them will put spicy sardine as filling.
To do pastry, you need to have a lot of patience to deal with the dough. This recipe is mixing two types of dough, water dough and butter dough. The reason for mixing the two type of dough is making the crust layering and have spirals look. Hand wrapping the curry puff is also needed some time to practice making it perfect. It looks like an easy job on every tutorial videos. In fact, it might be not as easy as you thought.
My Childhood Favourite
Curry Puff is my favourite tea time snack when I lived in my grandmother’s house during my childhood holidays. In memory, I was full of expectations waiting to an old Indian uncle pushing a tricycle for hawking during tea time hour. I always ecstatic to see various Nyonya cakes, laksa noodles, and the Curry Puff is my must-eat snack. Enjoying the sea breeze and eating potato chicken curry wrapped in crispy crust was a simple and beautiful memory of my childhood.
Chicken Curry Puffs
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Curry Fillings
- —–Curry Paste—–
- 2 tbsp Vegetable Oil
- 1/2 pc Onion
- 1 pc Shallot
- 1 clove Garlic
- 1/2 pc Limau Purut Leaf
- 1 Sprig Curry Leaf
- 1 tbsp Dried Shrimp 1
- A little Bird Eye's Chili
- ——————–
- 1 tbsp Curry Powder
- 60 g Chicken Breast Diced
- 100 g Potato Diced
- 2 Eggs
🧂SEASONING
- 1/2 tsp Salt
- 1 tsp Sugar
💧 Water Dough Pastry
- 140 g All Purpose Flour
- 25 g Vegetable Oil
- 1 tsp Sugar
- 1/4 tsp Salt
- 50 ml Water
💛 Butter Dough Pastry
- 70 g All Purpose Flour
- 45 g Butter
INSTRUCTIONS
Curry Filling
- Cut boiled eggs to 8 pieces for later use.
- Frying potatoes with vegetable oil and a pinch of salt and pepper until fragrant and set aside.
- Mix curry powder with some water.
- Put all curry paste ingredients into blended machine and blend.
- Used frying potatoes leftover vegetable oil to pan sauté curry paste.
- Add in diced chicken breast and potatoes.
- Add in seasoning and water.
- Cook until curry sauce reduce and then set aside let it cold down.
Water Dough
- Combine sifted flour, salt, vegetable oil, sugar and water in a large mixing bowl and knead to form a soft dough.
Butter Dough
- Combine sifted flour and butter knead to form a soft dough
————- Rest 10 minutes————–
Make to Curry Puffs
- Flatten WATER dough and place a piece of OIL dough than cover up. Roll up from one end to the other like a Swiss roll. Turn the rolled dough upright. Flatten out the dough again into a long rectangular shape and rolled like a Swiss roll again.
- Using a rolling pin, press it flat and put in curry fillings and egg. Fold and pinch the edges together then pleat up the edges neatly and decoratively.
- Hot oil with medium heat deep fried curry puff till light golden color the turn up to high heat and deep fried until golden color. Enjoy !
INSTRUCTIONS VIDEO
NUTRITION
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