Chicken Curry Puff

Poultry
Sides/Snacks

Easy Level:

Cook Time:

Servings:

18

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

Ingredients

Adjust Servings
US / Metric
0.00
g
g
chicken thigh (boneless and skinless)
0.00
g
g
chicken thigh (boneless and skinless)
0.00
g
g
potatoes (diced)
0.00
g
g
potatoes (diced)
0.00
g
g
red onions (diced)
0.00
g
g
red onions (diced)
0.00
g
g
ginger paste
0.00
g
g
ginger paste
0.00
g
g
garlic paste
0.00
g
g
garlic paste
0.00
tbsp
tbsp
light soya sauce
0.00
tbsp
tbsp
light soya sauce
0.00
tbsp
tbsp
meat curry powder
0.00
tbsp
tbsp
meat curry powder
0.00
tsp
tsp
chicken stock powder
0.00
tsp
tsp
chicken stock powder
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
tamarind paste
0.00
tsp
tsp
tamarind paste
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
hard boiled eggs (each cut into six)
0.00
hard boiled eggs (each cut into six)
Oil for deep frying
Oil for deep frying

Pastry

0.00
g
g
plain flour (plus more for dusting)
0.00
g
g
plain flour (plus more for dusting)
0.00
g
g
salted butter
0.00
g
g
salted butter
0.00
ml
ml
cold water
0.00
ml
ml
cold water
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar

Steps

1

Dice 400g chicken thigh. Marinate it with 1 tbsp meat curry powder and 1 tbsp light soya sauce for 15 minutes.
Dice 400g chicken thigh. Marinate it with 1 tbsp meat curry powder and 1 tbsp light soya sauce for 15 minutes.
Mark as completed

2

Heat 4 tbsp oil. Fry 150g diced red onions until translucent.
Heat 4 tbsp oil. Fry 150g diced red onions until translucent.
Mark as completed

3

Add in 2 stalks of curry leaves.
Add in 2 stalks of curry leaves.
Mark as completed

4

Add in 20g ginger paste and 20g garlic paste. Fry until fragrant.
Add in 20g ginger paste and 20g garlic paste. Fry until fragrant.
Mark as completed

5

Add in 2½ tbsp meat curry powder and fry till oil separates from it.
Add in 2½ tbsp meat curry powder and fry till oil separates from it.
Mark as completed

6

Add in the chicken meat. Cook it for a minute before adding in 150g diced potatoes.
Add in the chicken meat. Cook it for a minute before adding in 150g diced potatoes.
Mark as completed

7

Season it with ½ tsp salt, ½ tsp sugar, 1½ tsp chicken stock powder and 2 tsp tamarind paste.
Season it with ½ tsp salt, ½ tsp sugar, 1½ tsp chicken stock powder and 2 tsp tamarind paste.
Mark as completed

8

Cover and cook it on medium heat for 5 minutes.
Cover and cook it on medium heat for 5 minutes.
Mark as completed

9

Remove cover and continue simmering until the potatoes and chicken are cooked.
Remove cover and continue simmering until the potatoes and chicken are cooked.
Mark as completed

10

Dish out and set aside to cool.
Dish out and set aside to cool.
Mark as completed

11

Sift 375g plain flour with ¾ tsp salt and ¾ tsp sugar in a mixing bowl.
Sift 375g plain flour with ¾ tsp salt and ¾ tsp sugar in a mixing bowl.
Mark as completed

12

Grate in the 190g butter and 90ml cold water.
Grate in the 190g butter and 90ml cold water.
Mark as completed

13

Knead it until it forms a dough.
Knead it until it forms a dough.
Mark as completed

14

Shape it into a ball. Cover with a damp towel.
Shape it into a ball. Cover with a damp towel.
Mark as completed

15

Rest for 30 minutes.
Rest for 30 minutes.
Mark as completed

16

Roll dough into a long tube. Cut and weigh each dough into 35g. Cover with damp cloth.
Roll dough into a long tube. Cut and weigh each dough into 35g. Cover with damp cloth.
Mark as completed

17

Flatten dough to 3mm thick.
Flatten dough to 3mm thick.
Mark as completed

18

Place a slice of hard boiled egg and top up with curry chicken filling.
Place a slice of hard boiled egg and top up with curry chicken filling.
Mark as completed

19

Crimp the edges.
Crimp the edges.
Mark as completed

20

Heat up oil. Deep fry the curry puffs until golden brown.
Heat up oil. Deep fry the curry puffs until golden brown.
Mark as completed

21

Egg wash (1 egg yolk plus 1 tbsp milk) the the curry puffs. Bake it at 180C for 20 minutes, or until golden brown.
Egg wash (1 egg yolk plus 1 tbsp milk) the the curry puffs. Bake it at 180C for 20 minutes, or until golden brown.
Mark as completed

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