Published Nov 04, 2024
The Best Curry Puff Recipe
Curry puff is a popular Asian pastry with a savory chicken and potato filling, commonly found in Malaysia and Singapore. We call them karipap in Malay, and they’re a nice example of Malaysia’s multicultural mix. While they trace back to the Indian samosas, they’re really a blend of Indian, Malay, and Chinese-Peranakan (Nyonya) influences—just one of the many reasons Malaysian food is so richly diverse and delicious! I enjoy it any time of day—as a morning breakfast, an afternoon tea snack, or a late-night treat. It’s similar to Western pastries or pies, but this version is deep-fried for that signature golden-brown crispiness. In Malaysia, traditional home cooking often relies on estimation, or “agak-agak,” but this recipe is precise, with exact measurements for every ingredient. It’s the real deal! In this tutorial, I’ll be sharing my friend’s secret recipe and techniques with you, including a step-by-step photo guide for each part, vegetarian and vegan substitutes, and a simple hack for quicker results. Side note: In Malaysia, agak-agak loosely means “estimate” or “go by feel.” It’s commonly used in cooking, where you might just “throw in” ingredients based on instinct rather than exact measurements. The secret lies in the flaky pastry. Once you get the right ratio of ingredients and nail the technique, you’ll be able to make crispy, flaky curry puffs that look just like the ones in my photos, complete with those beautiful spirals on the skin. The combination of that crispy shell with spicy chicken curry and potatoes is just fantastic! If you’re looking for a perfect recipe, this one is it.
Chicken – use boneless and skinless chicken meat. I recommend chicken breasts for this recipe. Potato – Russet potatoes will be ideal as a filling for these savory puffs. Aromatics – Onion and shallots Dried red chilies Curry leaves Meat curry powder – I used Babas brand meat curry powder. Unsalted butter Flour
Please refer to the recipe card at the bottom of this post for full details on each ingredient. Soak dried chilies in hot water for 5 minutes. Rinse and blend together with shallots until smooth, then mix in the curry powder. Set the chili paste aside. Add salt to water to make a saltwater solution. Gradually add the saltwater to the flour, kneading slowly until a smooth, white dough forms. Divide the dough into portions of 85 g (3 oz) each and roll them into balls. Set aside. Add the butter and ghee to the flour and knead until a dough forms. Divide the dough into portions of 70 g (2½ oz) each. I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
