How To Make Malaysian Chicken Curry Puffs

How To Make Malaysian Chicken Curry Puffs

Follow my video and learn how to make the most delicious Malaysian Chicken Curry Puffs You can find all my recipes on my blog Full curry puff recipe below:

2 cups / 300g plain flour
125g cold butter, cubed
¼ cup / 75 ml of cold water
Pinch salt

2 cooked large chicken breasts, cut into small cubes
2 cooked potatoes cut into small cubes
1 large onion peeled and finely chopped
3 cloves garlic finely chopped
1-inch piece ginger finely chopped
Juice of ½ lime
1 ½ tsp sugar
Salt / pepper to season
1 large tablespoon meat curry powder
½ tsp chilli powder – optional
5 curry leaves


Start by making your pastry
If you’re using a food processor, put the flour and butter in and pulse until it forms fine breadcrumbs
If you don’t have a food processor don’t worry, just put the flour and butter in a large bowl
Rub together with your fingertips until it resembles fine breadcrumbs
Next add the cold water and pulse or mix in until it forms a ball
Take out roll it into a ball and then cover with cling film and put in the fridge for ½ an hour

Now you can make the filling
Heat 3 tbsp oil in a pan, add the onions, garlic, ginger, curry powder, curry leaves and chilli powder
Cook this all on a low heat for 5 minutes, stirring every now and then
Add the chicken, potatoes, sugar and lime juice, and ½ cup water
Leave to simmer for 7 – 8 minutes further or until the liquid has dried up
This is important as you don’t want liquid in the mixture as it will make your pastry go soggy and fall apart when you fill them
Leave this mixture to cool down

Now you can start rolling
Take the pastry out of the fridge, lightly flour your work surface
Use a rolling pin, roll pastry out as thin as you can
Cut out as many circles as you can
I used a bowl to cut around and it’s diameter was 10 cm. This quantity of pastry made 18 curry puffs.
You will have to keep re rolling the pastry out until it is all used up

Put a heaped teaspoon of filling into the middle of the circle
You want to make sure that there is not too much filling inside or you wont be able to close them properly
Using a bit of water on your fingertip, dampen the edges of the circle
Fold the pastry over to make a semi circle, make sure you gently pinch the sides together
This will ensure no filling leaks out.
You can now twist and fold the edges to make it look good and to seal it
Using your finger and thumb gently pinch the pastry then fold it down and keep going until the end of the pastry

Heat some sunflower or vegetable oil in a pan until about 2 inches deep
(Test if it’s hot by placing a little piece of leftover pastry in, it should sizzle and rise to top)
When it is hot you can carefully place the curry puffs in
They will cook quickly and when they are golden brown each side they are ready
This shouldn’t take longer than 2 minutes

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About Me:
I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I’m a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people.
I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
If you’re ever flying through make sure you stop in!! ☺
I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and it’s lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom…

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