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

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Adjust Servings
400g chicken thigh (boneless and skinless)
150g potatoes (diced)
150g red onions (diced)
20g ginger paste
20g garlic paste
1tbsp light soya sauce
tbsp meat curry powder
tsp chicken stock powder
½tsp sugar
½tsp salt
2tsp tamarind paste
4tbsp oil
3hard boiled eggs (each cut into six)
Oil for deep frying
375g plain flour (plus more for dusting)
190g salted butter
90ml cold water
¾tsp salt
¾tsp sugar



Dice 400g chicken thigh. Marinate it with 1 tbsp meat curry powder and 1 tbsp light soya sauce for 15 minutes.
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Heat 4 tbsp oil. Fry 150g diced red onions until translucent.
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Add in 2 stalks of curry leaves.
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Add in 20g ginger paste and 20g garlic paste. Fry until fragrant.
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Add in 2½ tbsp meat curry powder and fry till oil separates from it.
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Add in the chicken meat. Cook it for a minute before adding in 150g diced potatoes.
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Season it with ½ tsp salt, ½ tsp sugar, 1½ tsp chicken stock powder and 2 tsp tamarind paste.
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Cover and cook it on medium heat for 5 minutes.
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Remove cover and continue simmering until the potatoes and chicken are cooked.
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Dish out and set aside to cool.
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Sift 375g plain flour with ¾ tsp salt and ¾ tsp sugar in a mixing bowl.
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Grate in the 190g butter and 90ml cold water.
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Knead it until it forms a dough.
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Shape it into a ball. Cover with a damp towel.
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Rest for 30 minutes.
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Roll dough into a long tube. Cut and weigh each dough into 35g. Cover with damp cloth.
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Flatten dough to 3mm thick.
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Place a slice of hard boiled egg and top up with curry chicken filling.
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Crimp the edges.
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Heat up oil. Deep fry the curry puffs until golden brown.
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Egg wash (1 egg yolk plus 1 tbsp milk) the the curry puffs. Bake it at 180C for 20 minutes, or until golden brown.
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