• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Christie at Home
  • Asian Recipes
    • By Region
      • Chinese
      • Filipino
      • Indonesian
      • Japanese
      • Korean
      • Malaysian
      • Taiwanese
      • Thai
      • Vietnamese
    • By Course
      • Mains
      • Breakfast
      • Dessert
      • Appetizers/Sides
      • Beverages
      • Snacks
  • Shop
  • Subscribe
  • ABOUT
    • Work with Me
    • Copyright Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Asian Recipes
  • Shop
  • About
  • Newsletter Subscription
  • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Appetizers/Sides

    Malaysian Curry Puff

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

    Jump to Recipe Print Recipe
    Malaysian Curry Puffs

    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.

    Malaysian Curry Puffs

    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.

    Malaysian Curry Puff filling

    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.

    Malaysian Curry Puffs

    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.

    Malaysian Curry Puffs

    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.

    filling

    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.

    ball of dough

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

    wrapper

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

    filling in wrapper

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

    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.

    pleasting

    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.

    fry Malaysian Curry Puffs
    fry Malaysian Curry Puffs

    Serve and enjoy your Malaysian potato curry puff!

    Malaysian Curry Puffs

    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?

    If you could leave a star rating for my easy Malaysian curry puff recipe, I would greatly appreciate it 🙂 Thanks so much!

    Take care,
    Christie

    *This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    Malaysian Curry Puff (Karipap)

    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.
    5 from 11 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 1 hour hr 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 1 hour hr 40 minutes mins
    Course Appetizer, Side Dish, Snack
    Cuisine asian, bruneian, malaysian, singaporean, south east asian, thai
    Servings 26 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!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyChristie at Home owns all copyright to her blog content, photos and videos. Usage of any of these copyrighted materials on your website or social media channels is strictly prohibited. If you adapt my recipes, please provide a backlink to my website and re-write in your own words.

    Suggested Equipment & Products

    Wok
    Measuring Set
    Cutting Board
    Santoku Knife
    Potato Peeler
    Nutrition
    Calories: 331kcal | Carbohydrates: 16g | Protein: 3g | Fat: 29g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 141mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg
    Course Appetizer, Side Dish, Snack
    Cuisine asian, bruneian, malaysian, singaporean, south east asian, thai
    Keyword curry puff recipe, curry puff recipe malaysia, curry puffs recipe, easy malaysian curry puff recipe, malaysian chicken curry puff, malaysian chicken curry puff recipe, malaysian curry puff filling, malaysian curry puff pastry, malaysian curry puff recipe, malaysian curry puffs recipes

    Suggested Products

    More Appetizers/Sides

    • Kimchijeon (Kimchi Pancake)
    • Bang Bang Chicken
    • Egg Foo Young
    • Panda Express Chow Mein

    Reader Interactions

    Comments

      Did you enjoy my recipe? Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Rosemary

      December 16, 2020 at 4:19 pm

      5 stars
      I love the pictures you included in the recipe steps on how to fold these! They are like little curry delights all wrapped up and ready to go hehe

      Reply
    2. Michelle | Sift & Simmer

      December 17, 2020 at 12:30 am

      5 stars
      Mmm, now I'm missing my Mom's curry puffs!! These look great, Christie!

      Reply
    3. Never Ending Journeys

      December 17, 2020 at 12:55 pm

      5 stars
      These curry puffs look so tempting and delicious! Such a tasty idea, I love it!

      Reply
    4. Heidi | The Frugal Girls

      December 21, 2020 at 3:48 pm

      5 stars
      These curry puffs look so delicious! I was a little intimidated at the thought of making the curry puff dough, but your instructions made the process so simple.

      Reply
    5. Jacqueline

      August 22, 2021 at 2:39 am

      Love the dough... so soft.... can I bake these? What else can I use this dough for? Pies?

      Reply
      • christieathome

        August 23, 2021 at 4:47 pm

        So glad you enjoyed this! Thank you for making my recipe! I haven't tried baking these but if you do, I would spray oil over top, bake at 350 degrees F to start and add more time as needed. I would also flip it half way through so both sides are cooked and golden. You can definitely use this same dough for pies or any baked savoury goods.

        Reply
    6. Yoke

      September 11, 2021 at 5:45 am

      5 stars
      I miss my mum Curry puff.
      I will try to make one this afternoon, why is the flour and water measurement in gram, please? Rather confused with measurement with cup size (US or UK)
      Thanks
      Yoke

      Reply
      • christieathome

        September 13, 2021 at 6:25 pm

        I hope you enjoy it! For any dough like recipes I prefer to instruct in grams for exact measurements so that anyone in the UK or America won't make the recipe wrong since cup measurements seem to differ in the US, Canada, UK, etc.

        Reply
    7. Christina

      September 27, 2021 at 7:48 pm

      I would love to try your recipe. It sounds so promising especially as it makes a large batch. When you add in the water to the dough, is it cold water. Also, the flour measurement is in cup. May i please have the measurement in grams? When I google i get different answers. Thanks

      Reply
      • christieathome

        September 28, 2021 at 7:40 pm

        Thank you so much! 😊 I hope you enjoy it! I’ve included the measurement in grams (500 grams of flour) and it should be room temperature water. Everything has been updated in the recipe card below the blog post. Happy cooking!

        Reply
    8. Christina

      October 21, 2021 at 11:51 pm

      Tried your recipe and it's really good and the dough was a dream to work with. Only thing is I made it a little too thick. Will roll it out thinner next time. Can these be made ahead, filled n crimped n stored in the freezer. How long will they last. Do we need to drop it onto hot oil straight out of the freezer or should it be thawed first?

      Reply
      • christieathome

        October 26, 2021 at 4:18 pm

        Awesome to hear! You can make them ahead and freeze them in an air tight container - they should last a few months or until you see freezer burn essentially. You can carefully lower them into the hot oil frozen. Just be careful of oil splatter due to the moisture.

        Reply
    9. Asha

      December 24, 2021 at 6:09 pm

      5 stars
      Hi Christine. I tried it out this recipe and speaking as a Malaysian, it was absolutely spot on. The pastry was crispy, light and tasty - something I hadn’t been able to achieve before. So Thank you for this fab recipe.

      Reply
      • christieathome

        January 05, 2022 at 3:03 pm

        Thank you so much Asha for this kind comment! I am so happy you enjoyed it 🙂 Have a lovely day!

        Reply
    10. Marietta

      January 14, 2022 at 3:46 pm

      5 stars
      I have been trying out various doughs for baked samosas for the past year, and FINALLY found the perfect one- this recipe! It rolls out nice and thin without tearing, and remains flexible when shaping. I bake for about 20 minutes at 400 degrees and they come out lightly browned, crispy, but not hard. Thank you so much!

      Reply
      • christieathome

        January 17, 2022 at 2:25 pm

        Thank you so much Marietta for sharing your comment with me! I am so happy to hear that this dough works well for you. It's also tricky to find the right one isn't it! Have a lovely day! - Christie

        Reply
    11. Zainab

      January 17, 2022 at 12:56 am

      Could I bake these instead of frying? What temperature should I put it at and for how long?🤔

      Reply
      • christieathome

        January 17, 2022 at 2:25 pm

        Yes you can bake at 400 degrees F for 15-20 mins until golden and brown. Hope this helps!

        Reply
    12. Susan

      April 14, 2022 at 12:22 am

      Hi Christie, I nid clarification on dough preparation.. the oil 1/3 and 3 teaspoons.. is it heat hot 3 tablespoons, then pour into hole of prepared dough flour , then separately add 1/3 cup (1 third) cold oil to the prepared dough..thank you !

      Reply
      • christieathome

        April 14, 2022 at 4:31 pm

        Hi Susan! For the dough preparation, you can heat 1/3 cup plus 3 tbsp of oil all heated and then poured into the flour. I had to be precise with the oil hence the "separation" but it's really all inclusive. Hope this helps!

        Reply
    13. Catherine

      September 04, 2022 at 4:28 pm

      5 stars
      I just make this today & my oh my it's the best!!!!!!!
      Thank you for sharing ♥️

      Reply
      • christieathome

        September 05, 2022 at 3:14 pm

        So happy to hear that it went well! Thanks so much for making my recipe Catherine! 🙂

        Reply
    14. EVDOKIA FRYER

      February 04, 2023 at 8:53 pm

      What oil do you use for the pastry. Are going to make these today.

      Reply
      • christieathome

        February 06, 2023 at 2:45 pm

        Any neutral oil like avocado oil, vegetable oil, sunflower oil, grapeseed oil, peanut oil, or canola oil. Avoid using olive oil, coconut oil or sesame oil

        Reply
    15. Corinne

      May 03, 2023 at 1:45 am

      5 stars
      Long winded but great on a rainy day with hubby. Was a bit heavy on the Chilli powder but worked out delicious with flaky pastry .... I deep fried them 2 mins either side will definitely do them again, lots of curry powder a must.

      Reply

    Primary Sidebar

    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 800k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

    More about me →

    Footer

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    ↑ back to top

    Home

    • Home
    • Asian Recipes
    • Shop
    • Privacy Policy
    • Copyright Policy

    Newsletter

    • Sign Up!

    Contact

    • About
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Christie at Home