• 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


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