This video recipe will show you how to make the best chicken curry puff at home. Curry puff is one of the most famous and popular malaysian street snacks. This easy recipe will make both the chicken curry filling as well the a flaky spiral curry puff dough from scratch. Try it to see why it's considered one of the best and must try street snacks in malaysia.
0:00 Intro
0:16 Prepare curry
2:06 Prepare dough
5:00 Assemble and fry
5:46 Ready to enjoy
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The full recipe is below
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Makes 18.
Curry paste:
25g shallot, cut roughly
½ lemongrass, sliced 1cm
5g ginger, cut roughly
5g galangal, cut roughly
8 dried chilli, rehydrated
2 red chilli, cut roughly
1 birdseye chilli, cut roughly
5g belacan, crumbled
3 cloves garlic, cut roughly
1 candle nut, cut roughly
3 tbs water
Additional spices:
1 sprig curry leaves
1 star anise
½ cinnamon stick
Dry spices:
½ tsp turmeric powder
½ tbs coriander powder
½ tsp cumin powder
½ tsp salt
½ tsp sugar
Other curry ingredients:
2 tbs peanut oil
100ml coconut milk
300g chicken breast, diced 5-6cm
300g potato, diced 1cm
350ml hot water (or enough to cover)
Additional filling (optional):
3 hard boiled eggs, sliced into 6 wedges each
Water dough:
1¾ cup plain flour
1 tbs caster sugar
1 tsp salt
100g margarine
75ml water
Oil dough:
¾ cup plain flour
60g vegetable shortening
Vegetable oil
Preparing the filling first.
Blend curry paste ingredients in a blender to coarse consistency.
In a wok, add peanut oil, curry paste, and additional spices.
Start at room temperature (this will help reduce the chance of the paste burning) and turn heat on to low medium.
Once it starts to sizzle, commence stirring and continue frying for 15-20 mins.
The paste is ready once it has darkened and starts to move around together when stirred.
Add dry spices.
Stir through and fry for 45 secs.
Add coconut milk and mix well.
Add potato and chicken and mix to coat.
Add enough hot water to cover ingredients and mix well.
Increase the heat to medium and bring to a boil.
Reduce heat to low medium and cook with the cover off for 30-35 mins, stirring occasionally.
Discard cinnamon stick, start anise, and curry leaves.
Take the chicken pieces out and shred the meat.
Return the shredded chicken to wok and mix through.
Proceed to partially mash the potato as well.
Both the shredded chicken and mashed potato should absorb all the remaining liquid so there is no longer any running gravy.
Set aside and allow to cool to room temperature.
Prepare water dough by combining plain flour, sugar, and salt.
Add margarine and mix until it forms a crumbly mixture.
Add water in 2-3 portions until it comes together.
Stop adding water if the dough has come together as shown in the video.
Roll the dough onto a flour dusted bench.
Knead for around 20 mins until smooth.
Cover and set aside.
Prepare oil dough by combining plain flour and shortening.
Mix until is comes together.
Cover and set aside.
Return to the water dough.
Divide it into 6 equal pieces by cutting it in half and cutting each half into 3 pieces.
Roll into a ball, set aside and cover.
Repeat the same for the oil dough.
Take a ball of water dough and roll into a flat circle large enough to encase a ball of oil dough.
Place oil dough inside the water dough, roll into a ball, then form ball into a short log shape.
Repeat for each remaining pair of water and oil doughs.
Take a piece of the combined log shaped dough and gently flatten with a rolling pin along the length of the dough into a flat rectangle.
Starting from the short side of the rectangle, tightly roll the dough from on end to the other.
This forms another short log shape but with the inside of the dough coiled.
Set aside and cover and repeat for each remaining uncoiled log.
For each coiled log, repeat flattening and rolling one more time.
Set aside and cover.
For each dough, divide into 3 pieces but cutting across the coil.
Take one of these pieces and flatten with rolling pin in a flat circle.
You should be able to see the spiral shape in the dough by now.
This will be casing used to make a single curry puff.
Add filling and 1 slice of egg in the casing and fold over into a half circle.
Fill enough to allow for 1cm of dough along the edge.
Pinch the edge tightly to secure the filling.
To make pleats, pinch tightly and fold as shown in the video.
Deep fry the curry puffs in vegetable oil on medium heat for 10-15 mins until golden brown.
Fry in batches to avoid overcrowding and maintain constant oil temperature.
Drain and allow to cool before serving.
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Credits: www.bensound.com (music)
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