A common Malaysian and Singaporean snack made with curried potatoes.
Curry Puff, a popular snack in Malaysia and Singapore, has recently become popular in my food blogging circles.
Please be aware that the actual recipe does not call for baking or frozen puff pastry. Dough kneading strength is a prerequisite for the traditional procedure.
For the perfect crunch, flour, margarine, and water are mixed together, the dough is let to rest for a few minutes, then it is deep-fried till golden brown.
If you have the time and want to create your own curry puffs, by all means, go for it. When it comes to cooking, it’s fine to take a shortcut once in a while.
It’s the same recipe for the latter, but I strongly advise you to read the instructions on the frozen puff pastry so that your curry puffs don’t explode like mine!
- 5 tablespoons of oil
- 1 medium finely chopped red onion
- 2 teaspoons of meat or chicken curry powder
- 1 teaspoon of chili powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of kurma powder or chicken curry powder
- 1/2 cup of diced chicken breast meat
- 2 large boiled and finely diced potatoes
- 1 1/2 teaspoon of sugar
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of salt
- 400 g of plain flour
- 140 g of margarine or shortening
- 3/4 cup of water
- 1/2 teaspoon of salt:
- First, prepare the filling. Sauté the onion until it gets a golden brown hue, stirring frequently. Take care not to overcook the kurma mixture by adding the curry powder, chili powder, and turmeric.
- Cook the chicken and potatoes for five minutes with sugar, pepper, and salt. Mix thoroughly and allow to cool before using.
- Margarine and water can be added to flour and kneaded well before using it to produce puff pastry. Serve it once it has rested for 30 minutes.
- Shape the pastry into a half-circle by pinching the pastry around a fork and pressing firmly. Fry till golden brown in heated oil on a griddle.