Description
Golden, flaky, and crispy curry puffs filled with savory chicken and potatoes, made with homemade pastry from scratch. This is the most authentic recipe you’ll find online and rivals the best ones sold by street vendors in Malaysia!
Ingredients
Filling Ingredients
- 15 dried red chilies, seeded
- 8 shallots, peeled
- 2–3 tablespoons meat curry powder
- 5 tablespoons oil
- 5 curry leaves
- 1 kg (2 lb) chicken, breasts preferred, cut into small pieces
- 1 kg (2 lb) potatoes, cut into small pieces
- 500 g (1 lb) yellow onions, peeled and diced
- 125 ml water
- Salt to taste
- Sugar to taste
Water Dough
- 1.5 teaspoons salt
- 335 g (11.8 oz) water
- 900 g (1.9 lb) all-purpose flour
Oil Dough
- 340 g (11.9 oz) unsalted butter
- 20 g (¾ oz) ghee (optional)
- 730 g (1⅓ lb) flour
Instructions
- Filling – Soak dried chilies in hot water for 5 minutes. Blend chilies and shallots, mix with curry powder. Sauté paste and curry leaves, add chicken, potatoes, onions, water. Simmer until almost dry. Season and cool.
- Water Dough – Make saltwater solution, knead into flour for smooth dough. Divide and roll into balls.
- Oil Dough – Knead butter and ghee with flour, divide into portions.
- Spiral Pastry Shell – Wrap oil dough in water dough, roll into rectangle. Roll up, flatten, and repeat. Cut into pieces.
- Assembling and Folding Curry Puff – Roll dough, place filling, fold in half, seal edges, pleat. Fry until golden brown.
Notes
- Recipe contributed by Ho Siew Loon.
- Ensure ample space for dough work.
- Evenly spread water and oil dough for flaky layers.
- Cool filling before wrapping to prevent soggy dough.
- Press edges firmly when folding to avoid leaks.
Nutrition
- Serving Size: 1 puff
- Calories: 396 kcal
- Sugar: 2g
- Sodium: 152mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 33mg
