Curry Puff

Malaysian Curry Puff (Karipap)

A flaky half-moon pastry filled with a mild curried potato and chicken mixture, a classic Malaysian kuih sold at markets and tea stalls. Deep-fried for the traditional crisp shell, or baked as a lighter home option.

Prep

60 min

Cook

45 min

Total

105 min

Serves

16 puffs

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) plain wheat flour, for the pastry dough
• •90 g (6 tbsp) margarine or butter, cold, cut into small cubes; margarine is traditional for a crispier shell
• •3 tbsp (45 ml) cold water, plus more if needed
• •salt, ½
• •400 g (14 oz) potatoes, peeled and cut into 1 cm (½ inch) cubes
• •200 g (7 oz) chicken thigh or breast, finely diced
• •1 large onion, finely chopped
• •2 tbsp (30 g) meat curry powder, Malaysian or Singaporean curry powder; Madras-style is the closest substitute
• •1 tsp (5 g) ground turmeric
• •1 tbsp (15 ml) cooking oil, for sautéing
• •1 tbsp (15 ml) water, to loosen the filling
• •2 whole hard-boiled eggs, peeled and cut into 8 wedges each
• •1 pinch salt and sugar, to taste
• •1000 ml (4 cups) cooking oil, for deep-frying, neutral oil such as palm, vegetable or canola

Steps

1. 1 Make the dough: place the flour and salt in a bowl, rub in the cold margarine until the mixture looks like coarse crumbs, then add the cold water gradually and mix to a smooth, pliable dough. Knead briefly, cover with a damp cloth and rest for 30 minutes.
2. 2 Make the filling: heat 1 tbsp oil in a pan over medium heat. Sauté the onion until soft and translucent, about 3 minutes. Add the curry powder and turmeric, stir for 30 seconds until fragrant.
3. 3 Add the diced chicken and cook, stirring, until the pieces turn white and are cooked through, about 4–5 minutes (internal temperature 75°C / 165°F).
4. 4 Add the potato cubes and 1 tbsp water. Cover and simmer for 8–10 minutes, stirring occasionally, until the potatoes are completely tender when pierced with a fork. Uncover and cook off any excess moisture so the filling is dry, not saucy. Season with salt and a pinch of sugar. Cool completely before filling.
5. 5 Divide the rested dough into 16 equal pieces. Roll each piece into a ball, then roll out into a thin circle about 10 cm (4 inches) across.
6. 6 Place a spoonful of cooled filling slightly off-centre on each circle and top with one wedge of hard-boiled egg.
7. 7 Fold the dough over to form a half-moon. Press the edge firmly to seal, then crimp by folding and pinching the edge over itself in small pleats (the traditional rope edge).
8. 8 Heat the frying oil to 170°C / 340°F. Fry the puffs in batches, turning occasionally, for 6–8 minutes until deep golden brown and crisp. The pastry should be firm and evenly coloured.
9. 9 Drain on paper towels. Serve warm or at room temperature; the puffs keep 2 days in an airtight container and can be reheated in a 180°C / 350°F oven for 5 minutes.
10. 10 Baking alternative: brush the puffs with a little oil and bake at 190°C / 375°F for 20–25 minutes until golden.