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Curry Puff Recipe http://rasamalaysia.com/recipe-curry-puff/
January 29th, 2007 71 Comments

Curry Puff Recipe

Curry Puff

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Recipe: Curry Puff

Ingredients:

Filling:

5 tablespoons oil
1 medium red onion (finely chopped)
1/2 teaspoon kurma powder or chicken curry powder
2 teaspoons meat or chicken curry powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1/2 cup of finely diced chicken breast meat
2 large potatoes (boiled and finely diced)
1 1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon salt

Pastry:

1 lb plain flour
5 oz margarine or shortening
3/4 cup water
1/2 teaspoon of salt

Method:

Make the filling first. Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool.

To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden.

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71 comments... read them below or add one

  1. Sharon says:

    Tried the recipe for the pastry and it turned out fabulous! They didn’t look quite so pretty though – i need practice getting the edges to look as nice as yours. Thanks for sharing the recipe and pics!

  2. shumesa says:

    i really liked it yummyyyyyyyyyyyyyyyyyyyy deliciousssssssssssss

  3. Michelle says:

    How many puff does this recipe make?

  4. Jellybeannie says:

    Can I bake it for a healthier version?!?

  5. KL Girl says:

    Loved the recepie, looked just like my Mommy’s. Here is a shortcut pastry to use, try regular pie pastry which is short crust pastry and it can be baked or fried.

  6. Dalya says:

    These are absolutely amazing! I’ve made this so many times and family always begs me to make it. I love how the ingredients are so basic! It’s great how you can turn chicken and potatoes into such an amazing dish. I add about 1/4 cup of peas, and you can also add small diced carrots. I boil the peas, carrots, and potatoes all cut up which makes them cook so quickly!
    Also, I use “wonton wraps” instead of the dough. The most time consuming process of this recipe is the wrapping. But I find it well worth it.

    This recipe is like gold to me, I keep it laminated in my recipe box and am always making these every week, sometimes twice a week! Highly recommend.
    I also make a sauce to dip these in (like a sweet/sour chili sauce):
    1 cup honey (or sugar or agave nectar, etc)
    1/2 water
    hot sauce to taste
    apple cider vinegar or any vinegar to taste
    bring to boil and add cornstarch that is mixed with some water to desired consistency (syrup-like).

    :)

  7. Kelly Tan says:

    Looks amazing!! Can I use butter instead of margarine? And I make the pastry using this recipe can I still bake it instead of deep frying? Baking just makes life easier I know it’s not exactly the same.

  8. Pingback:Curry Puffs | Divinely Delish

  9. bill says:

    i have been making these for years,i add to the recipe 2 hard boiled eggs chopped , a handful of frozen peas, but now i add the cooked mixture to mashed potato, and find it works really well,(dont over mash the potato_

  10. Pingback:7 Stunning Dishes From Foreign Countries |

  11. meadmaker says:

    Hi! There are so many types of curry powders from everywhere. Would you be so kind as to indicate what brands you recommend for these?
    1/2 teaspoon kurma powder or chicken curry powder
    2 teaspoons meat or chicken curry powder
    1 teaspoon chili powder
    I am hoping to purchase on Amazon or somewhere.
    Thanks! :-)

  12. Emmeline says:

    Bee,

    Your recipe above delivers how many curry puffs? And can I use butter instead of margarine? Margarine tastes very plasticky and I don’t use it in any of my food for health reasons.

    Thanks for this wonderful recipe! Will try out soon.

  13. Aja says:

    I love this curry puff.

  14. Asianlover says:

    I purchase curry puffs last evening at a Thai restaurant and they were served with a cucumber and onion dressing that is sweet and adds a little extra kick. Have you ever heard of this?

  15. Laurie says:

    The best flurry puff filling recipe I have found. Delicious! I use pie crust and roll them out and bake, I know dying is best but I try not to deep fry anything.

    As for using wonton skin, adding peas carrots, mash potatoes, that is samosas NOT curry puff!

    My Malaysian husband thinks I am a rock star cooking your recipes! Thank you Bee!

  16. nithiya says:

    Hi,

    1 lb flour means hw much? In kg or cups measurement

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