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Homemade Curry Puff photo

Curry Puff

These Curry Puffs are a must-try! Crispy pastries filled with spiced chicken and potatoes, perfect for any gathering!
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Southeast Asian
Ingredients Equipment Method Notes

Ingredients
  

For the filling:
  • 15 pieces dried red chilies seeded
  • 8 pieces shallots peeled
  • 2-3 tablespoons meat curry powder
  • 5 tablespoons oil
  • 5 pieces curry leaves
  • 1 kg chicken breasts preferred, cut into small pieces
  • 1 kg potatoes cut into small pieces
  • 500 g yellow onions peeled and diced
  • 125 ml water
  • 1.5 teaspoons salt
  • to taste Salt
  • to taste Sugar
For the pastry:
  • 900 g all-purpose flour
  • 340 g unsalted butter
  • 20 g ghee optional
  • 335 g water

Equipment

  • Mixing bowls
  • Rolling Pin
  • Sharp knife
  • Frying pan
  • Baking sheet
  • Oven

Method
 

Instructions
  1. Start by soaking the dried red chilies in warm water for about 15 minutes until they soften. Drain and blend them with the shallots to create a smooth paste.
  2. In a frying pan, heat the oil over medium heat. Add the blended chili and shallot paste, and sauté until fragrant. Add the curry leaves, diced yellow onions, and cook until the onions are translucent.
  3. Stir in the chicken pieces and cook until they are no longer pink. Then, add the potatoes, meat curry powder, water, salt, and sugar. Mix well and cover the pan. Let it simmer until the potatoes are tender, about 15-20 minutes. Remove from heat and allow to cool.
  4. In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Gradually add water and knead until a smooth dough forms. Cover it with a damp cloth and let it rest for 30 minutes.
  5. Divide the dough into small balls. Roll each ball into a thin circle on a floured surface, about 3-4 inches in diameter.
  6. Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over to create a half-moon shape, sealing the edges by pressing with your fingers or crimping with a fork.
  7. To fry, heat oil in a deep pan and fry the curry puffs until golden brown on both sides. For a healthier option, preheat the oven to 180°C (350°F) and bake the curry puffs for about 20-25 minutes or until golden.

Notes

  • For a quicker snack, make smaller curry puffs.
  • Serve warm with a spicy dipping sauce for a comforting treat.
  • Experiment with different fillings like lentils or cheese.