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

 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.
  
• Divide dough and filling into 6 equal portions. Flatten dough into round shape; fill with potato filling and ⅙ of hard-boiled egg.
  
• Fold in half, seal and pleat the edge.
  
• Deep-fry at 170°C until golden brown.
  
• Serve warm and enjoy.