Easy & Simple Malaysian Curry Puff (Karipap)
User Reviews
5
Easy & Simple Malaysian Curry Puff (Karipap)
Description
The filling combines chicken thigh, potatoes, onions, curry powder, turmeric, and bay leaves cooked together until the potatoes are fork-tender and flavors meld. The dough is prepared by pouring hot vegetable oil over flour and salt, creating a paste, to which water is added and kneaded into a smooth ball. The dough is portioned and rolled to form the curry puff shells.
The assembly involves wrapping the cooled filling inside dough discs formed from the rolled dough balls, shaping into individual puffs. Cooking options include deep frying in vegetable oil until golden and crisp, baking, or air frying for a less oily alternative. This yields puffs with a flaky, crispy crust encasing a spiced, moist filling.
Cooked curry puffs can be refrigerated and reheated or frozen for longer storage. Uncooked puffs also freeze well and can be cooked directly from frozen. Reheating methods include microwave, oven, or air fryer. Air frying instructions are provided for a convenient cooking method that preserves crispness.
Ingredients
- 2-3 cups vegetable oil or any neutral oil for cooking
Filling
- 5.29 oz chicken thigh finely chopped, skinless, boneless
- 1 lb potato or russet potatoes, peeled & finely diced, Yukon gold variety
- ½ small onion finely diced
- 2 bay leaf
- 4 teaspoon curry powder
- ½ teaspoon Turmeric ground
- ½ teaspoon salt
Dough (or sub with 2 lbs / 908 g store bought puff pastry sheets)
- 3.5 cups all-purpose flour
- 1 ¼ cup water room temperature
- 1 teaspoon salt
- ½ cup vegetable oil or any neutral oil
Instructions
- To make the filling: Heat 1 teaspoon or 5 ml of vegetable oil in a large pan on medium heat. Fry the finely diced chicken until 80% cooked. Add finely diced onions and potatoes, curry powder, salt, turmeric, and bay leaves and mix everything together. Cover and cook until potatoes are fork tender. Remove the bay leaves. Then remove and transfer filling to a large bowl or plate to cool down.
- To make the dough: In a large mixing bowl, whisk together all-purpose flour and salt. Make a well in the middle of the flour. In a small saucepan, heat ½ cup or 125 ml vegetable oil on medium-high heat until it begins to smoke. Carefully pour the hot oil into the well and let it bubble for 1 minute. Then whisk the flour and oil together. Add water and mix together with a silicone spatula. Knead the dough into a ball with clean hands.
- On an evenly floured surface, roll the dough into 1-inch thick log. Then cut the log into 26 x 1-inch wide pieces. Roll each piece into a ball. Roll each ball of dough into a flat 4-inch wide circular wrapper using a rolling pin. Cover the dough wrappers with a clean tea towel to keep them moist.
- Fill the center of the wrapper with 1 tablespoon of the filling. Fold the wrapper over the filling. Pinch the edges until fully sealed. Then roll and pleat the edges using your thumb and index finger. Repeat this process until you have 26 curry puffs in total.
- Heat 2-inches of vegetable oil in large heavy-bottomed pan on medium heat, around 350 F or insert a wooden utensil into the oil and look for bubbles. Lower 6 curry puffs into the hot oil with a slotted spoon. Fry for 3-4 minutes in total until golden brown, flipping half way.
- Remove and transfer to a wire rack or paper-towel lined baking sheet to drain off oil. Let them cool down a bit before enjoying!
Notes
- Cooked curry puffs keep refrigerated up to 5 days; reheat by microwaving 1-2 minutes or baking/air frying at 350°F to restore crispness.
- Freeze cooked curry puffs for up to 3 months; store in a single layer in freezer bags, label with date, and reheat from frozen by baking or air frying until hot.
- Uncooked curry puffs freeze well up to 6 months; freeze in single layer then transfer to bags; cook from frozen by frying as directed.
- Air fryer instructions: preheat to 350°F, spray basket, place puffs pleated side up without overlap, air fry 10-14 minutes, no flipping required.
- Baking method: preheat oven to 400°F, arrange puffs pleated side up with space, lightly oil or brush egg wash, bake 15-20 minutes until golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26pieces
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 0.5g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 5mg | 2% |
| Sodium | 142mg | 6% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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