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Curry Puff Recipe
January 29th, 2007Recipes, Eating Light, Recipes, Malaysian Recipes, Recipes59 Comments
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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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!
i really liked it yummyyyyyyyyyyyyyyyyyyyy deliciousssssssssssss
How many puff does this recipe make?
Can I bake it for a healthier version?!?
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.
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).
:)