Chicken Curry Puff
(The definitive cheater's recipe to fool 'em all!)

Thursday, 5 February 2015

I love Curry Puffs. Chinese versions, Malay ones, and the triangle brightly orange ones sold at the ubiquitous 'mamak' stalls. These days, however, it's pretty hard to get decently good curry puffs, since many of these are now machine made, and lack the crispy, thin and flaky skins of the traditionally made ones. I count the curry puffs sold at Bedok South market (now they've moved to Geylang side, at a hawker centre in Sims lane - and aren't as good as they used to be!), Tip Top Curry Puffs (at Ang Mo Kio) and A1 Curry Puffs as some of my personal favourites. None of those from the (in)famous chain for me, please. The thick crusts and flavour-less filling just gives me very bad gas and indigestion.

Last night, while I was clearing out my freezer drawers to make space for my butter blocks, I realised that I had some frozen puff pastry which was fast approaching its expiry date. I had 4 pieces left in the pack, and since I had just purchased some chicken fillet, I decided to do a quick and easy chicken curry puff for breakfast today. I didn't have any specific concise recipe which I followed when I made these, I estimated the quantity required, and they turned out surprisingly good!

Chicken Curry Puffs

Prep time: 30 min
Bake time: 25 - 30 min
Yields: 14 puffs

  • 250g chicken fillet, diced.
  • 2 medium potatoes, approximately 250g, diced.
  • 1 medium onion, diced.
  • 3 tablespoons oil
  • 2 tablespoons meat curry powder (or 3tbs if not using chilli powder)
  • 1 tablespoon chilli powder (optional)
  • ¾ tsp salt 
  • pinch of sugar
  • 4 boiled eggs, cut into quarters.
  • 1 egg (for eggwash)

1. Preheat oven to 200deg C. Do NOT thaw or remove puff pastry from the freezer until the very last minute.

2. Prepare ingredients. I prefer to use Baba's brand curry and chilli powder.

3. Fry the potatoes till soft, about 5 - 7 minutes, depending on the size of your cut. Drain on paper towels. 

4. Mix the curry and chilli powder with water to form a paste, and saute in oil till fragrant, This is to ensure that the curry powder is well cooked and does not leave a lingering 'raw' aftertaste, which happens when you choose to fry all the ingredients first and then add the paste in.

5. Saute the onions and add in the chicken fillet, mixing thoroughly until the ingredients are well coated.

Test chicken for doneness and set aside to cool completely. It's very important that the filling is allowed to cool because if there is even a slight hint of warmth in the mix, it will render the puff pastry soggy and damp, not to mention it will make them very difficult to work with.

6. Take a slice of pastry out of the freezer and lay out on a pastry mat. Leave the rest in the fridge until they are ready to be used. I prefer to use Pampas pastry because they flake nicely and bake well.

7. Cut each slice into 4 equal parts, and place some filling, along with a piece of hard boiled egg on one side of each part. 

8. Brush each side with egg wash and fold over to seal. Crimp the sides with a fork, and cut a 'steam vent' atop each puff.

9. Bake at 200 deg C for 25 - 30 min, or until golden brown.

That wasn't so hard, was it? Quick, tasty and easy... what's not to love?



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  1. Thanks for the giveaway! :-)

  2. Oh, I wanted to ask how you keep the pastry from going soggy while you put the filling on it :-)

    1. Hi Agy!

      Make sure the filling is completely cooled (refrigerated is better!) and dry.

  3. Hi Regina,
    These are super yummy curry puffs.
    Thanks for sharing :)

  4. Oh these look easy to make!!! i wanna try!

  5. I think I may even fry the chicken and potatoes sometimes without wrapping them in pastry! cos it looks sooooo yums!!!



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