Minced Chicken Curry Puff Recipe

Prep potatoes and aromatics

Peel and dice potatoes into small 0.5 cm cubes so they cook quickly. Finely chop onion, mince garlic and ginger. Measure spices and set aside.

Heat 2 tbs oil in a large skillet over medium heat until shimmering.

Add the chopped onion and a pinch of salt; sauté 5–6 minutes until translucent and lightly golden.

Add minced garlic and ginger; cook 30–45 seconds until fragrant, stirring to avoid burning.

Increase heat to medium-high and add the ground chicken. Break up the meat with a spatula and cook 4–6 minutes until mostly cooked through and no longer pink.

Stir in diced potatoes, curry powder, ground coriander and turmeric. Cook 2–3 minutes to toast the spices and coat the meat and potatoes.

Add fish sauce (or soy), sugar, black pepper and 60 ml water or stock. Reduce heat to medium-low, cover and simmer 8–10 minutes, stirring once or twice, until potatoes are tender and liquid is mostly absorbed.

If mixture is too loose, stir in the cornstarch slurry (1 tbs cornstarch mixed with 1 tbs water) and cook 1 minute until slightly thickened. Taste and adjust seasoning with additional salt or sugar if needed.

Remove from heat and fold in chopped cilantro if using. Allow filling to cool to room temperature (15–20 minutes) so pastry doesn't get soggy.

Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper. If you prefer frying, heat oil to 175°C (350°F) instead.

Prepare egg wash by beating 1 egg with 1 tsp water.

Lay out the 12 pastry rounds on a clean work surface. Spoon about 2 heaping tablespoons (≈30 g) of cooled filling onto one half of each round, leaving a 1 cm border.

Brush the exposed border with a little egg wash. Fold the pastry over the filling to create a half-moon and press edges to seal.

Crimp or press edges with a fork to ensure a good seal and give a decorative edge.

Place assembled puffs on prepared baking sheets seam-side down. Brush tops with egg wash for a golden finish.

Bake in preheated oven for 18–22 minutes, rotating pans halfway, until pastry is puffed and deep golden brown. For frying: carefully lower puffs into hot oil 2–3 at a time and fry 2–3 minutes per side until golden; drain on paper towel.

Remove from oven or oil and let rest 5 minutes before serving so filling sets slightly.

While the filling cools, mix the diced cucumber, white vinegar, sugar, 1 tbs water, sliced red chili (if using) and 0.25 tsp salt in a small bowl. Stir until sugar dissolves.

Taste and adjust: add more sugar for sweetness or a splash more vinegar for tang. Stir in 1 tbs chopped cilantro.

Let relish sit at room temperature for 10–15 minutes to marry flavors, or cover and refrigerate up to 2 hours. Serve alongside warm curry puffs.