I LOVE curry puffs! I always thought they were really hard to make, there is some skill involved, but with this recipe that I found on Facebook, it’s not too bad actually. My crimping could use some work, but it still tasted good!
So let me just take a step back and explain what curry puffs are. I guess you could say it is Malaysia’s version of an Aussie Dirty Street Pie. There is a flaky pastry that is sort of in a dumpling shape, and it is filled with tasty chicken curry and potatoes. It is then fried in lots of oil.
After making this dish, I have a greater appreciation for my local curry puff street vendors. I can’t believe they only charge less than RM1 for each curry puff when the amount of effort put into making a batch is pretty huge. The curry needs to be made and cooled the previous night. Then the dough needs to be made, rolled, filled, crimped, and then fried. I needed two helpers, and about 3 hours total to make this. So if you are attempting to make this by yourself, keep aside a whole day for this. My recipe will likely make about 50 curry puffs.
Also, as I discovered while I was making the dough for the curry puffs, you will need weighing scales. Apparently ml ≠ grams, courtesy of my husband. Who’d have thunk it
I worked it out by feel in the end, who needs weighing scales anyway – take that husband!
Unfortunately, I did not take photos of the process as we were really rushing to get everything on the plate before Princess Lola’s 15 week birthday party, so I have found a picture from the internet that should assist when reading my instructions.
Was it worth the effort? As a Malaysian, I have to say yes. However, I think I am biased by my cravings. So on the whole, I would recommend making this dish for a special occasion when you have at least 20 others to feed, and at least 2 minions to help you. My minions were very helpful 🙂 Princess Lola watched us, hoping we would give her some human food, and was generally a nuisance in the kitchen.
Here is my recipe.
Chicken curry filling
300g chicken breast
3 medium sized potatoes
1 medium red onion
1 tbsp Baba’s meat curry powder
1 tsp chilli powder
Salt and pepper
400g plain flour
1 cup water
1/2 tsp salt
2 tbsp margarine
200g plain flour
- Chop potatoes into a small cube shape, and steam until it’s soft.
- Filling: Heat some oil and fry garlic and onion until soft. Add chicken and curry powder and fry until fragrant. Add steamed potatoes and a dash of water and cook until mixture and thickened and somewhat dried up. Leave overnight in the fridge.
- Knead water dough and oil dough separately, forming 2 dough balls. Let both rest for 10 minutes.
- Flatten water dough, then wrap oil dough within water dough.
- Flatten dough with rolling pin so that it is more long, then roll it up.
- Turn dough, flatten again so that it is more long, then roll up. Put aside for 10 minutes.
- Cut the dough into 1cm thick pastry. Roll the pastry flat and fill in with the chicken curry filling. Seal it by pinching the edges and folding – this is called scalloping/crimping.
- Deep fry in hot oil until brown and crispy.
N.B. Someday I will update this post with pictures of my process. For now, please accept my apologies with this borrowed process picture :s