Name: Easy & Simple Malaysian Curry Puff (Karipap) Recipe
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: Malaysian
Ingredients: 2-3 cups vegetable oil (or any neutral oil for cooking); 5.29 oz skinless boneless chicken thighs, finely chopped; 1 lb Yukon Gold potatoes (or russet potatoes), peeled and finely diced; 1/2 small onion, finely diced; 2 bay leaves; 4 tsp curry powder; 1/2 tsp ground turmeric; 1/2 tsp salt; 3.5 cups all-purpose flour; 1 tsp salt; 1/2 cup vegetable oil (or any neutral oil); 1 1/4 cup water, room temperature; 2 inches vegetable oil for deep frying

Jump to Recipe·4 from 8 reviews

If you’ve ever wanted to dive into a snack that’s both irresistibly crispy and bursting with rich, aromatic flavors, then you must try the Easy & Simple Malaysian Curry Puff (Karipap) Recipe. These delightful pockets of golden, flaky pastry stuffed with savory chicken, tender potatoes, and fragrant spices are a beloved Malaysian treat that’s truly satisfying anytime you crave a comforting bite. Making them at home is surprisingly straightforward, and once you try this recipe, you’ll find yourself dreaming up reasons to share these delicious curry puffs with friends and family again and again.

Ingredients You’ll Need

The image shows a clear glass bowl filled with a mixture of small, diced yellow cubes and chopped nuts, all coated with a light, golden seasoning. The small cubes look soft and juicy, layered evenly with the crunchy nuts that add texture. The bowl is placed on a white marbled surface, giving the scene a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Every ingredient you gather for this recipe plays a simple but crucial role in building the beautiful layers of texture and flavor in your curry puffs. From the smooth dough to the fragrant filling, each component contributes to a perfect bite that’s both comforting and exciting.

Vegetable oil (2-3 cups plus 1/2 cup): Used for frying and making the dough, a neutral oil ensures the curry puff’s crispiness without overpowering the flavors.
Skinless boneless chicken thighs (5.29 oz, finely chopped): Offers tender, juicy protein that blends beautifully with the spices and potatoes.
Yukon gold potatoes (1 lb, peeled & finely diced): These potatoes add a creamy texture and absorb the curry spices perfectly for a hearty filling.
Small onion (1/2, finely diced): Adds a mild sweetness and savory foundation to the filling.
Bay leaves (2): Infuse a subtle earthy aroma that lifts the entire filling.
Curry powder (4 tsp): The soul of the filling, delivering warm, complex spice notes that bring the Karipap to life.
Ground turmeric (1/2 tsp): Enhances color and adds a gentle bitterness that enriches the flavor profile.
Salt (1/2 tsp for filling and 1 tsp for dough): Balances all the flavors, making every bite sing.
All-purpose flour (3.5 cups): The base for the dough, providing the right structure and lightness for flaky pastry.
Water (1 1/4 cup, room temperature): Helps bring the dough together with just the right amount of moisture for easy handling.

How to Make Easy & Simple Malaysian Curry Puff (Karipap) Recipe

Step 1: Prepare the Flavorful Filling

Begin by heating a teaspoon of vegetable oil in a large pan over medium heat. Toss in the finely chopped chicken thighs and cook them until about 80% done—this ensures the chicken stays juicy without drying out. Next, add your diced onions, potatoes, curry powder, turmeric, salt, and those fragrant bay leaves. Stir everything together, cover the pan, and let it simmer gently until the potatoes are fork tender. Once done, remove the bay leaves and let the filling cool slightly by transferring it to a bowl or plate. This mixture is the heart and soul of your curry puff, packed with a delicious balance of tender meat and spiced potatoes.

Step 2: Craft the Perfect Dough

Making the dough is both fun and key to achieving that signature flaky texture. In a large bowl, whisk the all-purpose flour and salt together. Create a well in the center and carefully pour in half a cup of vegetable oil heated until it’s just smoking—this step gives the dough its unique crispiness. Let the hot oil bubble in the well for about a minute before whisking it into the flour. Now, add room temperature water gradually, mixing everything with a silicone spatula. Finally, knead the dough with clean hands into a smooth ball. You’ll notice the dough feels silky and not sticky—a wonderful sign you’re on the right track!

Step 3: Shape the Dough Wrappers

Lightly flour your work surface and roll the dough into a one-inch thick log. Cut this log into 26 equal pieces and roll each into a round ball. Using your rolling pin, flatten each ball into a four-inch-wide circular wrapper. To keep the dough from drying out, cover the wrappers with a clean tea towel while you work. These little rounds might seem simple, but they’re the essential casing that holds all that delicious filling together.

Step 4: Assemble the Curry Puffs

Place a tablespoon of your cooled filling right in the center of each dough wrapper. Fold the dough over the filling to create a half-moon shape. Carefully pinch the edges to seal them completely, then add those classic pleated folds using your thumb and index finger. This technique isn’t just for looks — it ensures your Karipap stays intact during frying and gives it that charming traditional appeal.

Step 5: Fry to Golden Perfection

Heat about two inches of vegetable oil in a heavy-bottomed pan until it reaches around 350 degrees Fahrenheit, or test it by dipping a wooden utensil in the oil and waiting for bubbles to form around it. Gently lower six curry puffs at a time into the hot oil with a slotted spoon. Fry for about three to four minutes, turning halfway through until the Karipap are a gorgeous golden brown. This frying process is where all your hard work comes to life — transforming the dough into a crispy shell wrapped around that savory filling.

Step 6: Cool and Enjoy

Once golden and crisp, remove the curry puffs and transfer them to a wire rack or paper towel-lined baking sheet to drain excess oil. Let them cool just a bit before biting in, so the filling sets slightly and you can fully appreciate the interplay of textures and flavors. Your Easy & Simple Malaysian Curry Puff (Karipap) Recipe has now reached the perfect moment for enjoyment!

How to Serve Easy & Simple Malaysian Curry Puff (Karipap) Recipe

The image shows two golden-brown fried pastries on a white plate with a white marbled surface beneath. One pastry is whole, while the other is cut in half, revealing the inside with yellow cooked potato chunks mixed with small pieces of cooked spices. The outer crust is crispy with a rough texture and sprinkled with white sesame seeds. The colors range from the light yellow of the filling to the deep golden brown of the fried dough. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your curry puffs isn’t necessary, but it can add a lovely pop of color and flavor. A sprinkle of finely chopped fresh cilantro or a dusting of flaky sea salt just before serving can enhance the experience. For those who like a little heat, a side of sliced fresh red chili or a dab of homemade chili sauce can elevate the snack even further.

Side Dishes

While these curry puffs stand out on their own, pairing them with light and fresh sides makes for a perfectly balanced meal or snack session. A simple cucumber salad tossed in a tangy dressing complements the richness of the Karipap beautifully. Alternatively, serving them alongside a bowl of fragrant nasi lemak or tangy pickled vegetables offers a more substantial Malaysian-inspired spread.

Creative Ways to Present

For a fun twist, try arranging your Easy & Simple Malaysian Curry Puff (Karipap) Recipe on a platter with colorful dipping sauces such as sweet chili, peanut, or tamarind chutney. Stack them in a pyramid for an eye-catching party appetizer or serve mini versions alongside tea for a delightful snack-time treat. Presentation can be as playful as your cravings!

Make Ahead and Storage

Storing Leftovers

Leftover curry puffs can be kept in an airtight container in the refrigerator for up to two days. To maintain their crispiness, allow them to cool completely before storing and separate layers with parchment paper.

Freezing

If you want to enjoy your Easy & Simple Malaysian Curry Puff (Karipap) Recipe later, you can freeze them after frying and cooling. Place the curry puffs in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-friendly bag or container. They’ll keep well for up to one month.

Reheating

Reheat frozen or refrigerated curry puffs in an oven preheated to 350 degrees Fahrenheit for about 10 to 15 minutes, or until warmed through and crisp again. Avoid microwaving if possible, as that tends to make the pastry soggy. This way, you get to enjoy that delicious crunch all over again!

FAQs

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breasts for thighs, but thighs tend to stay juicier and more flavorful in this recipe. If using breasts, be careful not to overcook them during the filling preparation to keep everything tender.

Is it possible to bake the curry puffs instead of frying?

Absolutely! You can bake them at 375 degrees Fahrenheit for about 20 minutes or until golden brown. Brush the pastry with a little oil or egg wash to help them crisp up. Baking is a lighter option that still yields tasty results.

What can I use if I don’t have curry powder?

If you don’t have curry powder, a mix of ground cumin, coriander, turmeric, and chili powder can work as a substitute. Adjust the proportions to your taste, and keep in mind the warmth and aroma that curry powder usually provides.

Can I make the dough ahead of time?

Yes! You can prepare the dough in advance and keep it wrapped tightly in the refrigerator for up to 24 hours. Let it come to room temperature before rolling out to make shaping easier.

How do I know when the oil is the right temperature for frying?

A great test is to dip the end of a wooden spoon or chopstick into the oil—if bubbles form steadily around it, the oil is hot enough. Maintaining a medium heat ensures your curry puffs cook evenly without burning.

Final Thoughts

There’s something truly magical about crafting your own Easy & Simple Malaysian Curry Puff (Karipap) Recipe from scratch. Not only do you get to enjoy a snack that’s crispy, flavorful, and comforting, but the process itself is rewarding and fun. Whether you’re sharing these golden treasures with loved ones or enjoying a little taste of Malaysia for yourself, this recipe is sure to become a cherished favorite in your kitchen. So pull out your rolling pin, warm up the stove, and get ready to create something deliciously unforgettable!

“`