Soulful Chicken Potatoes Curry Puff

Soulful Chicken Potatoes Curry Puff

Usually curry puff is made by deep frying but i baked these instead and the result was unbelievable. It is crispy and not oily unlike the traditionally deep fried ones.

As usual, my recipes are very 'forgiving', thus, you can add or reduce the ingredients as you like, just have fun exploring this yummy recipe.

Cheers!

Ingredients:

Filling:

5 tbsp oil
1 medium red onion (finely chopped)
4 tsp meat or chicken curry powder (you can reduce it if you dont want the taste to be too strong)
1 tsp chili powder
1 tsp turmeric
1/2 cup of finely diced chicken breast meat or skinless chicken thigh
2 large potatoes cut into about 1cm cubes
2 tsp sugar
1/2 tsp white pepper
1/2 tsp salt

Pastry:

450g plain flour
140g margarine or shortening
3/4 cup water
1/2 tsp of salt

One lazy tips: you can get those ready made crusty pie pastry from the supermarket ;)

Method:

1. Prepare the filling - Heat oil and fry onion gently until golden brown.
2. Add all the curry powder, Turmeric and fry gently.
3. Add the chicken, potatoes, sugar, pepper, salt and cook under low heat for 10 mins. (cook until the potatoes are softened)

4. Remove from heat and leave aside to cool.


5. Now start to make the pastry - mix flour with margarine, water, salt, and knead well.
6. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. (If you do not have cutter use a bigger cup or the round disposable container to cut the round shape)
7. Fold pastry over to make a half circle and crimp at edges or use the fork to press the edges.
8. Deep fry in hot oil until golden or bake in the oven at 180c to 200c for 10 to 15mins (turn the pastry while half way through).
9. Serve while it's still hot.

If you can't finish the ready curry puffs, keep it frozen; reheat it whenever you feel like having.

Enjoy!