Chicken Curry Puff
1 hr 30mins
Curry Puff is without doubt one of our favourite local snacks – a combination of potato chicken curry filling, wrapped in a buttery pasty!
For the filling we used a mixture of diced potatoes and chicken thigh; you can also use pork which tastes just as great! The trick for a buttery pasty is to grate cold butter onto the flour when making the dough – this gives the pasty a melt-in-your-mouth crumbly texture.
It does takes some practice to get the beautiful folds on the puffs. Make sure you get an even half fold before crimping the edges. You can (optionally) also bake the curry puffs instead of deep frying, just brush egg wash over the puffs and bake at 180°C for 20 minutes or until golden brown.
Definitely makes you want to eat one after another!
#themeatmensg #simple #delicious #currypuff #snackrecipes #curry #currypok
|400g chicken thigh (boneless and skinless)|
|150g potatoes (diced)|
|150g red onions (diced)|
|20g ginger paste|
|20g garlic paste|
|1tbsp light soya sauce|
|3½tbsp meat curry powder|
|1½tsp chicken stock powder|
|2tsp tamarind paste|
|3hard boiled eggs (each cut into six)|
|Oil for deep frying|
|375g plain flour (plus more for dusting)|
|190g salted butter|
|90ml cold water|
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