The Meatmen Chicken Curry Puff, Chicken Curry Puff 2 Filipinas In Singapore

These curry puffs are eaten as snacks for breakfast or tea.

Chicken curry dishes for dinner. Curry puff is without doubt one of our favourite local snacks a combination of potato chicken curry filling wrapped in a buttery pasty. Egg wash 1 egg yolk plus 1 tbsp milk the the curry puffs. In the video i show you how to make the layer dough and the filling is up to you.

It does takes some practice to get the beautiful folds on the puffs. Curry puff is filled with sauted pototo chicken thigh onion etcit can be bake or deep fry but both are puffiliciousdelicious and crunchy. My baked version of malaysian chicken and potato curry puff or commonly known as karipap.

Deep fry the curry puffs until golden brown. For the filling we used a mixture of diced potatoes and chicken thigh you can also use pork which taste great as well. Add 50g fresh chili paste and 5 tbsp curry powder to shallots mixture mix well.

Curry puff is one of our favourite local snack tasty potato chicken curry filling wrap in buttery pasty. Place a slice of hard boiled egg and top up with curry chicken filling. Definitely makes you want to eat one after another.

Add the paste and cook stirring. The flaky skin was crispy and. Add 3 tbsp oil to a pot then add the spice paste and stir fry till fragrant.

You can optionally also bake the curry puffs instead of deep frying just brush egg wash over the puffs and bake at 1800c for 20 minutes or until golden brown. Add chicken 1 stalk lemongrass bruised and 20 curry leaves continue to stir fry and mix. Once the chicken starts to cook add 600ml water.

To make the curry paste blend all the ingredients in a food processor until a paste formsheat 2 tablespoons of rice bran oil in a large wok over low heat. Make sure you get an even half fold before crimping the edges. Definitely makes you want to eat one after another.

How to make chicken curry puff the easy way. Bake it at 180c for 20 minutes or until golden brown.