Puff Pastry Curry Puff

Poultry
Roots
Sides/Snacks

Easy Level:

Cook Time:

Servings:

4 Pax

This simple Curry Puff recipe comes with a pastry hack!

Who said making Curry Puffs had to be whole day’s work — we’re using OKI Meat Curry Powder for a quick rempah (instant curry spice mix) base and frozen puff pastry for that iconic crunch.

The best part of making your own Curry Puffs from scratch is that you can control everything. Swap out chicken for your preferred protein. Vegan? Swap out the meat for more potato and make Potato Curry Puffs instead!

Ingredients

Adjust Servings
US / Metric

Chicken Marinade

0.00
g
g
Chicken thigh, boneless and skinless
0.00
g
g
Chicken thigh, boneless and skinless
0.00
tbsp
tbsp
Light soy sauce
0.00
tbsp
tbsp
Light soy sauce
0.00
tbsp
tbsp
Meat curry powder
0.00
tbsp
tbsp
Meat curry powder

Curry Vegetables

0.00
tbsp
tbsp
OKI Sunflower oil
0.00
tbsp
tbsp
OKI Sunflower oil
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, grated
0.00
g
g
Ginger, grated
0.00
clove
clove
Garlic, grated
0.00
clove
clove
Garlic, grated
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
White pepper
0.00
tsp
tsp
White pepper

Pastry

0.00
Puff pastry
0.00
Puff pastry
Egg wash
Egg wash

Steps

1

Dice potatoes, onions, and chicken thigh. Marinate chicken with soy sauce and curry powder.
Dice potatoes, onions, and chicken thigh. Marinate chicken with soy sauce and curry powder.
Mark as completed

2

Heat oil in a wok, fry potatoes for 2-3 minutes, then add onions, garlic, and ginger. Stir fry.
Heat oil in a wok, fry potatoes for 2-3 minutes, then add onions, garlic, and ginger. Stir fry.
Mark as completed

3

Add curry powder, then marinated chicken. Stir fry for 2-3 minutes.
Add curry powder, then marinated chicken. Stir fry for 2-3 minutes.
Mark as completed

4

Season with chicken stock powder, sugar, salt, and pepper. Cook until dry, then set aside.
Season with chicken stock powder, sugar, salt, and pepper. Cook until dry, then set aside.
Mark as completed

5

Cut puff pastry into 5 cm squares, add filling, and fold into triangles. Seal edges with a fork and brush with egg wash.
Cut puff pastry into 5 cm squares, add filling, and fold into triangles. Seal edges with a fork and brush with egg wash.
Mark as completed

6

Bake at 175°C for 25 minutes. Let it cool before serving.
Bake at 175°C for 25 minutes. Let it cool before serving.
Mark as completed

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