Malaysian Curry Puff

Last Modified: December 14, 2020 - Published by: christieathome

Malaysian Curry Puffs. Flakey and crispy on the outside, savoury curried potatoes, chicken and onion on the inside. A heavenly and popular pastry for good reason! These curry puffs are commonly found in South East Asia.

When I visited Malaysia, I remember having one of these and it was so incredibly delicious that my eyes nearly rolled to the back of my head. That's how good it was.

Since that moment, I've been wanting to make my own version from scratch but as you know curry puffs do take time and energy as you need to roll out the pastry dough each time and carefully fold, seal and pleat the edges so the filling doesn't spill out.

But honestly, IT'S SO WORTH IT! You can even freeze these (if they last you more than a day!) and anytime you want them, re-heat them in the oven or toaster oven.

Pretty simple to make!

Both the filling and dough are pretty simple to make! For my malaysian chicken curry puff recipe, the filling only 7 ingredients and one of them is optional for colour (turmeric). You just need to peel and dice your potatoes, fry them with some diced onion and minced chicken thighs. Then season with curry powder, bay leaves, salt and turmeric! That's it.

Rolling out the dough and wrapping each one does take time but I gotta say it's quite therapeutic.

How to fold a curry puff?

Fold the wrapper over your filling. Seal the edges tightly.

Then using the tip of your thumb, fold down the edges as you go from right to left. To make tiny pleats, fold more closely to the last fold you created.

How long can you keep curry puff?

You can keep it 4-5 days in the fridge. If you freeze them, they will last about 2-3 weeks in a sealed bag or container.

Can curry puff be kept overnight?

Yes it can but I would recommend storing it in the fridge overnight as my version contains chicken. Then on the day of serving, reheat in the oven or toaster oven.

Where are curry puffs from?

They are from South East Asia. Malaysia, Singapore, Thailand and Brunei have their own version.

Other Malaysian recipes you may like!

MALAYSIAN CHAR KWAY TEOW
KL HOKKEIN MEE
MALAYSIAN CHICKEN CURRY
MEE GORENG
MALAYSIAN CURRY TOFU
APAM BALIK

For this recipe

You will need the following ingredients for my Malaysian curry puff pastry:

3 cups cooking vegetable oil

Malaysian curry puff filling:

150 grams chicken thigh, finely chopped
430 grams potatoes peeled diced
½ cooking onion, diced
4 teaspoon Curry powder
½ teaspoon turmeric powder
½ teaspoon salt
2 bay leaves

Malaysian curry puff dough:

3 ½ cups flour
1 teaspoon salt
1 ¼ cup water
⅓ cup + 3 tablespoon hot oil

How to make Malaysian curry puff

In a large pan set over medium heat, add 1 teaspoon cooking oil. Fry your chicken until mostly cooked. Add onions and potatoes, followed by curry powder, salt, turmeric (optional) and bay leaves. Cover and let this cook until potatoes are fork tender. Remove filling from pan and let it cool completely.

Meanwhile, in a large mixing bowl, add flour and salt. Whisk together. Make a well in the middle.

In another pan, heat your oil on high heat. Place a chopstick or a wooden stick to check if the oil bubbles. Once it bubbles, carefully pour the hot oil into the flour well. Allow this to bubble for 1 minute. Then mix the flour and oil together. Add water and mix everything together with your hands and knead it together. You should form a very oiled ball of dough.

On a floured surface, roll your dough into a long tube. Slice the tube of dough into 26 pieces. Roll each piece into a ball.

Then with a rolling pin, roll it flat into a 4 inch wide circular wrapper.

Fill the wrapper with 1 tablespoon of the curried potato chicken filling.

Fold the wrapper over the filling. Pinch the edges together until completely sealed.

Then pleat the edges using your thumb. You may do big or small pleats. The latter is more time consuming but prettier. Repeat this process.

In a large pot filled with 3 cups cooking oil, set it over medium heat. Check for oil for bubbles using a chopstick or wooden spoon. If bubbles form, it's time to fry.

Carefully lower 5-6 curry puffs into the hot oil using a slotted spoon. Fry on each side for 2 minutes or until golden brown. Remove from hot oil and transfer to a paper towel lined plate to cool.

Serve and enjoy your Malaysian potato curry puff!

Give it a try!

Well I hope you give my Malaysian Curry Puff recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed this Malaysian chicken curry puff, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

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Take care,
Christie

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Malaysian Curry Puff (Karipap)

christieathome

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 1 20

Cook Time 20

Total Time 1 40

Course Appetizer, Side Dish, Snack

Cuisine asian, bruneian, malaysian, singaporean, south east asian, thai

Servings pieces

Calories per serving 331 kcal

Ingredients

3 cups vegetable oil for frying

Filling

150 grams boneless skinless chicken thighs finely chopped
430 grams potatoes peeled diced
½ yellow onion diced
4 teaspoon Curry powder
½ teaspoon turmeric powder
½ teaspoon salt
2 bay leaves

Wrapper

3 ½ cups all-purpose flour (500 grams)
1 teaspoon salt
1 ¼ cup water room temperature
⅓ cup + 3 tablespoon hot oil

Instructions

In a large pan set over medium heat, add 1 teaspoon cooking oil. Fry your chicken until mostly cooked. Add onions and potatoes, followed by curry powder, salt, turmeric (optional) and bay leaves. Cover and let this cook until potatoes are fork tender. Remove filling from pan and let it cool completely.
Meanwhile, in a large mixing bowl, add flour and salt. Whisk together. Make a well in the middle.
In another pan, heat your oil on high heat. Place a chopstick or a wooden stick to check if the oil bubbles. Once it bubbles, carefully pour the hot oil into the flour well. Allow this to bubble for 1 minute. Then mix the flour and oil together. Add water and mix everything together with your hands and knead it together. You should form a very oiled ball of dough.
On a floured surface, roll your dough into a long tube. Slice the tube of dough into 26 pieces. Roll each piece into a ball.
Then with a rolling pin, roll it flat into a 4 inch wide circular wrapper.
Fill the wrapper with 1 tablespoon of the curried potato chicken filling.
Fold the wrapper over the filling. Pinch the edges together until completely sealed.
Then pleat the edges using your thumb. You may do big or small pleats. The latter is more time consuming but prettier. Repeat this process.
In a large pot filled with 3 cups cooking oil, set it over medium heat. Check for oil for bubbles using a chopstick or wooden spoon. If bubbles form, it's time to fry.
Carefully lower 5-6 curry puffs into the hot oil using a slotted spoon. Fry on each side for 2 minutes or until golden brown. Remove from hot oil and transfer to a paper towel lined plate to cool.
Serve and enjoy your Malaysian potato curry puff!

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