Description
This Easy & Simple Malaysian Curry Puff (Karipap) recipe features a crispy, golden deep-fried pastry filled with a flavorful mixture of chicken, potatoes, and aromatic spices. Perfect for snacks or appetizers, these curry puffs boast a tender, flaky dough and a rich savory filling, celebrating the iconic Southeast Asian street food.
Ingredients
Filling
- 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
Dough
- 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
For Frying
- 2 inches vegetable oil for deep frying
Instructions
- Make the Filling: Heat 1 teaspoon (5 ml) of vegetable oil in a large pan over medium heat. Add the finely chopped chicken and cook until about 80% done. Then add the diced onion and potatoes along with the curry powder, salt, turmeric, and bay leaves. Stir to combine everything, cover the pan, and cook until the potatoes are tender when pierced with a fork. Remove the bay leaves and transfer the filling to a large bowl or plate to cool.
- Prepare the Dough: In a large mixing bowl, whisk together the all-purpose flour and 1 teaspoon salt. Make a well in the center of the flour mixture. Heat 1/2 cup (125 ml) vegetable oil in a small saucepan over medium-high heat until it begins to smoke. Carefully pour the hot oil into the flour well and let it bubble for 1 minute. Whisk the flour and oil together, then add the water and mix with a silicone spatula. Knead the mixture with clean hands until it forms a smooth dough ball.
- Shape the Dough: On a floured surface, roll the dough into a 1-inch thick log. Cut the log into 26 equal 1-inch wide pieces. Roll each piece into a ball, then roll each ball out into a flat circular wrapper about 4 inches wide using a rolling pin. Cover the dough wrappers with a clean tea towel to keep moist.
- Fill and Seal the Curry Puffs: Place about 1 tablespoon of the cooled filling in the center of each dough wrapper. Fold the dough over to enclose the filling and pinch the edges to seal completely. Then pleat the edges using your thumb and index finger to create the classic curry puff design. Repeat until all 26 curry puffs are formed.
- Fry the Curry Puffs: Heat 2 inches of vegetable oil in a large heavy-bottomed pan over medium heat, bringing the oil temperature to approximately 350°F (175°C). Test by inserting a wooden utensil into the oil and look for steady bubbles forming. Carefully lower 6 curry puffs into the hot oil using a slotted spoon. Fry for 3 to 4 minutes total, turning halfway through, until they are golden brown and crisp.
- Drain and Serve: Remove the fried curry puffs and transfer them to a wire rack or a paper towel-lined baking sheet to drain excess oil. Allow them to cool slightly before serving warm for the best flavor and texture.
Notes
- The chicken is cooked until 80% done before adding other filling ingredients to ensure it finishes cooking properly with the potatoes.
- Make sure the potatoes are diced finely so they cook quickly and evenly within the filling.
- Use hot oil to create a tender yet flaky dough texture once fried.
- Do not overcrowd the frying pan, fry in batches for even cooking and crispiness.
- Ensure the oil temperature is maintained around 350°F to prevent greasy or undercooked curry puffs.
- Leftover curry puffs can be reheated in an oven to restore crispiness.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Malaysian
