Malaysian Chicken Curry Puffs
Malaysian Chicken Curry Puffs are great for any party or a delicious savory tea time snack.
Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
- 5 tablespoons oil
- 1 diced onion
- 1 tablespoon grated ginger
- 4 ½ teaspoons Malaysian meat curry powder
- ½ teaspoon red chile powder
- ½ teaspoon ground turmeric
- 1 large potato about 11 oz., peeled and diced
- 2 teaspoons sugar
- ½ teaspoon freshly ground black pepper
- 2 ½ teaspoon salt
- 2 cups skinless and boneless chicken chopped into small pieces
- Pastry Ingredients:
- 3 ½ cups all purpose flour
- ½ teaspoon salt
- 5 oz. cold butter cut into small pieces
Heat oil in a deep skillet. Add onion and ginger. Saute until golden brown.
Add curry powder, chile powder and turmeric. Stir fry for 3 minutes, until fragrant.
Add potatoes, sugar, pepper and salt. Stir fry for 10 minutes.
Add chicken and ½ cup water. Simmer for 10 minutes, until chicken is cooked through and mixture is almost dry. Set aside to cool.
To make pastry, combine flour and salt in a large bowl.
Using a pastry blender, cut butter into flour until it is the size of small peas. Add water a little at a time until the dough comes together (approximately 1 cup). Knead for a few minutes. Cover with a damp cloth. Leave to rest for 30 minutes.
Divide dough in half. On a lightly floured surface, roll out one half of the dough to a large circle about 1/8” thick.
Using a 4” biscuit/cookie cutter, cut out circles of the dough. Place 1 1/2 tablespoons of the chicken filling on each circle. Fold over to form a half circle and seal the dough by twisting the perimeter in a wave pattern. Make sure it is sealed well..
Repeat until all the filling and pastry have been utilized.
Heat enough oil for deep frying to 350 F. Place each puff in the oil and fry until golden brown on both sides. Alternately, brush the tops with milk and bake in a 350 F oven for 30 minutes.