Curry Puff (chicken Or Veggie) Recipe

Place diced potatoes in salted water and bring to a gentle simmer. Cook until just tender when pierced (about 6–8 minutes). Drain and set aside to cool slightly.

Cook aromatics

Heat 2 tbs vegetable oil in a skillet over medium heat. Add finely chopped onion and cook 4–5 minutes until translucent. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Add protein

For chicken: add ground chicken to the skillet, breaking it up with a spatula. For veggie: add crumbled tofu and/or finely diced mushrooms. Cook until chicken is no longer pink or tofu/mushrooms are lightly browned, about 4–6 minutes.

Add curry and liquids

Stir in 2 tbs yellow curry paste and cook 1 minute to bloom the spices. Pour in 60 ml coconut milk, 1 tbs fish sauce (or soy sauce for veg), and 1 tsp brown sugar. Stir to combine.

Combine potatoes & finish

Fold the cooked diced potatoes into the spiced protein mixture. Simmer together 2–3 minutes so potatoes absorb flavor. Remove from heat and stir in chopped cilantro (optional), 1 tsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning; let mixture cool completely before assembling (important so dough doesn't get soggy).

In a large bowl, whisk 3 cups all-purpose flour with 1 tsp salt. Add cold cubed butter and use a pastry cutter or fingertips to rub butter into flour until mixture resembles coarse crumbs with pea-sized pieces.

Stir in 2 tbs vegetable oil (optional, for flakiness). Add about 1/2 cup ice water a few tablespoons at a time, mixing gently until the dough just comes together. Do not overwork. Form into a disc, wrap in plastic and chill in the refrigerator for at least 30 minutes (up to 2 hours).

If you prefer a quicker, flakier layered dough: after initial mixing, fold the dough over itself a couple of times, roll into a log, chill, then slice and roll. (Optional technique.)

On a lightly floured surface, roll chilled dough to about 3 mm thickness. Use a 10 cm round cutter (or a small bowl) to cut circles.

Spoon about 1–2 tbs of the cooled filling into the center of each circle. Do not overfill (leave a 1 cm border).

Beat 1 egg with 1 tsp water to make egg wash. Brush the edge of each circle with a little egg wash, fold dough over to form a half-moon, and press edges to seal. Crimp edges with a fork or pleat by hand to ensure a tight seal. Brush tops with egg wash.

Frying method (crispiest)

Heat about 2 cm of vegetable oil in a heavy skillet to 170–180°C (340–355°F). Fry curry puffs in batches, seam-side down first, for 2–3 minutes per side until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven if needed.

Baking method (lighter)

Preheat oven to 200°C (400°F). Place assembled puffs on a baking sheet lined with parchment. Brush with egg wash and bake for 18–22 minutes, rotating halfway, until golden and crisp. Baking time may vary depending on size and oven.

Serve warm with a sweet chili dipping sauce, tamarind chutney, or cucumber relish. Leftover curry puffs keep refrigerated for up to 3 days; reheat in a 180°C (350°F) oven for 8–10 minutes to crisp.