Curry Puff Recipe- How to make?

Believe me, when in Malaysia, nobody bothers to make their own curry puffs at home. Well, I sure didn't. Curry Puffs are very popular in Malaysia and Singapore and usually served as snacks anytime of the day.

It is basically curry chicken and potatoes fillings and deep-fried in a pastry shell. The fillings may be similar to Asian Samosa though the outer pastry is different. Curry puffs are easily available in Malay and Indian food stalls and even Ikea Malaysia sells delicious curry puffs for just RM1 per piece. (USD 30cents).

Now that I am in Dallas USA where curry puffs are only available at one restaurant (as I know of), I was naturally excited to put my newly "certified baker" to good use!! Haha, I took a part time course in baking and got a certificate! You can read about it at my last posting.

Everything turned out well, the only part I did not like about curry puffs was that it is deep-fried. I am not sure if I ever ate a baked version, but maybe I will try it next time. Anyone has baked curry puffs before?

Simple ingredients



Part 1 Filling:
1/2 cup of finely diced chicken breast meat
2 large potatoes (boiled and diced)
1 medium red onion (finely chopped)

Curry mix - mix together with 1/2 cup of water to make paste
2 tablespoon of meat or chicken curry powder
1/2 teaspoon chili powder (as desired if you want it spicy)
1/2 teaspoon turmeric powder

Seasoning
1 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 cup of water

2 Hard Boiled Eggs (quartered)

Oil for deep frying.

Part 2 Dough :

Pastry Dough A (Outer)- knead into a dough
250gm All Purpose Flour
60gm Shortening
20gm Sugar
4gm Salt
140gm Water



Pastry Dough B (Inner) - knead into a dough
100gm high Ratio Flour (Cake Flour)
65gm of Shortening (or you can use Vege/Olive Oil)

Simple steps

1. Make the filling first. Heat oil in pan and fry onion till fragrant. Add the curry paste mixture and stir fry till fragrant. make sure fire is low to prevent from burning. Add the chicken, potato sugar, salt and a dash of pepper. Add water and cook for 5 mins till mix is dry and cooked. Leave aside to cool.



2. Divide both doughs into 2 (equal sizes).
With a rolling pin, roll dough A into a flat round shape (thicker in the middle).
Take dough B and put in the middle of dough A. Wrap up the sides and close up dough B completely. With the rolling pin, roll the dough into a rectangular shape. From the top, roll the dough into a swiss-like roll. This is to make swirls on the skin of the curry puffs.



With a bread knife, cut up the dough into 10 - 15 pcs. Roll out each piece and fill the middle with chicken curry filling. Fold into two and pleat the joint edges.

Repeat the same process for the second dough.

3. Deep fry at 180'C till light golden brown



And there you have it, homemade curry puffs right out of my kitchen. I am happy!