• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • Filling
  • 200g chicken, diced
  • 2 potatoes, diced
  • 2-3 tbsp oil
  • 2 onions, diced
  • 1/2 tsp chopped garlic
  • 3 tbsp meat curry powder
  • 1 sprig curry leaves
  • 2cm piece cinnamon stick
  • Salt and sugar to taste
  • 1 tbsp oyster sauce
  • A dash of pepper
  • Pastry
  • 350g plain flour, sifted
  • 1/2 tsp salt
  • 150g pastry margarine
  • 150ml cold water
  • 1 tbsp lemon juice


    For the filling:
  1. Heat oil in a wok and fry garlic until fragrant.
  2. Add onion, cinnamon stick, curry leaves, meat curry powder and potatoes.
  3. Add just enough water to cover the potatoes.
  4. Cook over a medium low heat until potatoes are done.
  5. Add chicken, salt, sugar, pepper and oyster sauce.
  6. Stir-fry until meat is cooked and dry.
  7. Dish out and leave in a plastic colander to drain off excess oil.
  8. For the pastry:
  9. Put sifted flour into a mixing bowl and stir in salt.
  10. Rub margarine into the flour until mixture resembles breadcrumbs.
  11. Make a well in the centre, add water and lemon juice.
  12. Mix with both hands to form a soft dough. If dough is a bit dry, add a little more water. Do not knead.
  13. Set dough aside to rest for 10-15 minutes.
  14. Divide pastry dough into two portions.
  15. Roll out each portion to about 1/4 cm thickness.
  16. Cut out into 9-10 cm rounds with a cutter.
  17. Place a tablespoonful of filling in the centre of each round.
  18. Fold pastry into half to enclose the filling.
  19. Seal by pinching and fluting the edges.
  20. Heat enough oil in a wok and, when hot, deep-fry the curry puffs until golden brown.
  21. Remove and drain on absorbent paper.

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1 thought on “Curry Puffs”

  1. Elaine - August 3, 2016 at 6:00 pm

    Can the puffs be baked instead of frying?


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