Curry puff is a popular tea-time snack in Southeast Asia. Although there are several types of puff with different fillings, potato chicken curry is by far the most common.

This recipe calls for Russet potato, which is larger with brown skin. Russet potatoes are starchy, light, and fluffy, making them great for baking. Russet potato softens at a fraction of the time and yields a smooth texture for the filling, because of high starch, they don’t hold shape well.

Curry Puff (Karipap) Recipe

Learn how to make these no-fuss and simple curry puffs from scratch, crispy crust pastries filled with a flavorful savory filling.

If you’re looking to make spiral curry puffs, either baked or deep fried check out our recipe.

Yields: 6 large curry puffs

Chinese Version: 马铃薯鸡肉咖喱角食谱

 

Curry Puff (Karipap) Recipe | MyKitchen101en

Ingredients:

For Filling (Yields: about 288 g):

  • 150 g Russet potato (peeled and cut into cubes)
  • 100 g chicken meat (cut into small pieces)
  • 2 tsp curry powder
  • 1 ½ tsp sugar
  • ½ tsp salt
  • ½ tsp chicken stock powder (optional)
  • 6 pcs curry leaves (optional)
  • 20 g shallot (chopped)
  • 2 tbsp oil
  • 3 tbsp water
  • 1 egg (room temperature)

For Dough (Yields: about 288 g):

  • 175 g all-purpose flour
  • 50 g margarine
  • 55 g water
  • ¼ tsp salt
  • 1 tsp oil

Instructions:

1 Cut chicken meat into small pieces, add in curry powder, sugar and salt, marinate for about 20 minutes.

Curry Puff (Karipap) Recipe
 

2 Steam both Russet potato and 1 egg for 10 minutes. When the egg is done, let it sits in cold water, this will make it easy to peel and get a clean looking egg.

Curry Puff (Karipap) Recipe

3 Heat 2 tablespoons of oil in wok or skillet, sauté chopped shallot until fragrant, add in marinated chicken, 6 pieces of curry leaves (optional), stir fry until almost done.

Curry Puff (Karipap) Recipe
 

4 Add in steamed potato, ½ tsp chicken stock powder (optional) and 3 tablespoon of water, stir until potato filling is thickened; filling should be wet but not dripping. Set aside to cool.

Curry Puff (Karipap) Recipe

5 For dough: Mix flour and salt, rub margarine into flour mixture. Add in 55 g (ml) water, knead until dough is formed, knead in 1 teaspoon of oil. Wrap the dough with cling wrap and rest for 20 minutes.

Curry Puff (Karipap) Recipe

6 Divide dough and filling into 6 equal portions. Flatten dough into round shape; fill with potato filling and ⅙ of hard-boiled egg.

Curry Puff (Karipap) Recipe

7 Fold in half, seal and pleat the edge.

Curry Puff (Karipap) Recipe

8 Deep-fry at 170°C until golden brown.

Curry Puff (Karipap) Recipe

9 Serve warm and enjoy.

Curry Puff (Karipap) Recipe

Curry Puff (Karipap) Recipe

Curry Puff (Karipap)

Curry puff is a popular tea-time snack in Southeast Asia. Although there are several types of puff with different filling, potato chicken curry is by far the most common.
5 from 2 votes

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Prep Time 1 hr 15 mins
Cook Time 1 hr 10 mins
Total Time 2 hrs 25 mins
Course Appetizer, Snack
Cuisine Baking, Southeast Asia
Servings 6 large pieces
Calories 285 kcal

Ingredients
 
 

For Filling (Yields: about 288g):

  • 150 g Russet potato peeled and cut into cubes
  • 100 g chicken meat cut into small pieces
  • 2 tsp curry powder
  • 1 ½ tsp sugar
  • ½ tsp salt
  • ½ tsp chicken stock powder optional
  • 6 pcs curry leaves optional
  • 20 g shallot chopped
  • 2 tbsp oil
  • 3 tbsp water
  • 1 egg room temperature

For Dough (Yields: about 288g):

  • 175 g all-purpose flour
  • 50 g margarine
  • 55 g water
  • ¼ tsp salt
  • 1 tsp oil

Instructions
 

  • Cut chicken meat into small pieces, add in curry powder, sugar and salt, marinate for about 20 minutes.
    Curry Puff (Karipap) Recipe
  • Steam both Russet potato and 1 egg for 10 minutes. When the egg is done, let it sits in cold water, this will make it easy to peel and get a clean looking egg.
    Curry Puff (Karipap) Recipe
  • Heat 2 tablespoons of oil in wok or skillet, sauté chopped shallot until fragrant, add in marinated chicken, 6 pieces of curry leaves (optional), stir fry until almost done.
    Curry Puff (Karipap) Recipe
  • Add in steamed potato, ½ tsp chicken stock powder (optional) and 3 tablespoon of water, stir until potato filling is thickened; filling should be wet but not dripping. Set aside to cool.
    Curry Puff (Karipap) Recipe

 For dough:

  • Mix flour and salt, rub margarine into flour mixture. Add in 55g(ml) water, knead until dough is formed, knead in 1 teaspoon of oil. Wrap the dough with cling wrap and rest for 20 minutes.
    Curry Puff (Karipap) Recipe
  • Divide dough and filling into 6 equal portions. Flatten dough into round shape; fill with potato filling and ⅙ of hard-boiled egg.
    Curry Puff (Karipap) Recipe
  • Fold in half, seal and pleat the edge.
    Curry Puff (Karipap) Recipe
  • Deep-fry at 170°C until golden brown.
    Curry Puff (Karipap) Recipe
  • Serve warm and enjoy.
    Curry Puff (Karipap) Recipe

Video

Notes

This recipe 6 pieces of large curry puffs
Each serving is 1 curry puff.
The nutritional value for reference is for 1 serving. 

Nutrition (per serving)

Calories: 285kcalCarbohydrates: 29gProtein: 8gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 40mgSodium: 435mgPotassium: 203mgFiber: 2gSugar: 1gVitamin A: 444IUVitamin C: 42mgCalcium: 30mgIron: 2mg
Keyword curry puffs, karipap, puffs
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