Chicken Curry puff

Name: Chicken Curry puff
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Malaysia
Ingredients: 5 tablespoons oil; 1 medium onion, diced; 1 tablespoon grated ginger; 3½ teaspoons meat curry powder; ½ teaspoon chilli powder; ½ teaspoon turmeric powder; 2 large potatoes (500 g/1 lb total), peeled, boiled and diced; 2 teaspoons sugar; ½ teaspoon freshly ground black pepper; 2 cups chicken meat (400 g/14 oz) or 2 large chicken breasts, cooked and diced; 2 cups chicken meat (400 g/14 oz) or 2 large chicken breasts, cooked and diced; 3⅓ cups (500 g) flour; 150 g (5 oz) butter or margarine; 150 g (5 oz) butter or margarine; ¾ cup + 4 teaspoons (200 ml) water; ½ teaspoon salt

Preparation info

Makes
40
pieces

Difficulty
Easy
Ready in
1 hr 15

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

A perennial favourite originally created by Indian cooks and enjoyed by every Malaysian as a between-meal snack. You can find hot, fresh curry puffs sold by vendors at all hours of the day— even very early in the morning or very late at night. Spice up the puffs with chillies and chase them down with hot sweet milk tea—just like in Malaysia.

Ingredients

Asia
Malaysia
Snack

Ingredients

Method