Delicious Chicken Curry Puffs Recipe
Learn to make delicious curry puffs filled with a flavorful chicken and potato curry mixture. This easy recipe includes options for frying or baking, making it perfect for a crispy and satisfying snack or appetizer that your family will surely love. Customize with vegetarian tofu filling or enjoy traditional chicken and egg stuffing with perfectly seasoned curry spices.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 curry puffs 1x
- Category: Snack
- Method: Frying
- Cuisine: Asian
- Diet: Halal
Ingredients
Scale
Filling
- 1 lb Chicken, diced (substitute with tofu for a vegetarian option)
- 2 medium Potatoes, diced (sweet potatoes can be used as a twist)
- 2 large Hard-boiled Eggs, chopped (optional)
- 2 tbsp Curry Powder (adjust according to spice preference)
- Salt and Pepper to taste
Pastry
- 1 pack Pastry (store-bought or homemade; whole wheat is a healthier choice)
- 1 cup Oil (for frying; reduce if baking)
Instructions
- Prepare the Filling: Sauté the diced chicken and potatoes in a pan over medium heat. Add curry powder and cook until the mixture is fragrant and the chicken and potatoes are fully cooked through. Stir in the chopped hard-boiled eggs, and season the filling with salt and pepper to taste. Remove from heat and let cool slightly.
- Prepare the Pastry: If using homemade dough, roll it out on a floured surface until thin. Using a round cutter or a glass, cut circles about 4 inches in diameter from the pastry sheet.
- Assemble the Curry Puffs: Place a spoonful of the chicken curry filling in the center of each pastry circle. Fold the dough over to form a half-moon shape and seal the edges firmly by pressing and crimping with a fork to prevent filling from leaking out.
- Choose Cooking Method – Baking: Preheat your oven to 375°F (190°C). Place the curry puffs on a baking sheet, brush the tops lightly with oil to help them crisp up, and bake for 20-25 minutes until golden brown and cooked through.
- Choose Cooking Method – Frying: Heat oil in a deep pan to 350°F (175°C). Fry the curry puffs in batches, cooking each side for 3-4 minutes until they turn golden brown and crispy. Remove and drain on paper towels before serving.
Notes
- For a vegetarian version, substitute diced chicken with firm tofu and omit hard-boiled eggs.
- Whole wheat pastry adds a healthier option but may yield a slightly denser texture.
- Adjust curry powder quantity depending on your preferred spice level.
- The pastry circles can be sealed with water or an egg wash for better adhesion before crimping.
- For less oily curry puffs, baking is recommended over frying.
- Serve curry puffs warm for best taste and texture.
Keywords: curry puffs, chicken curry puffs, snack recipe, fried pastry, Asian snack, homemade curry puffs, vegetarian curry puffs
Find it online: https://hannahdelgado.com/delicious-chicken-curry-puffs-recipe/
