2 tbsp oil
4 large potatoes (diced into 1cm cubes)
4 large onions (diced)
500gm chicken mince
125ml coconut milk
3 tbsp curry powder
1/2 tbsp tumeric powder
1 tbsp sugar
1 tbsp plain flour (may not be required)
2 cups oil for frying
2 cups plain flour
1 tbsp butter
1 tsp salt
150 ml cold water (mix and knead together)
1 1/2 cups plain flour
6 oz butter
(mix and knead together)
- Boil diced potatoes until tender, but not mushy. Drain and set aside.
- Saute diced onions in a skillet with the oil until soft and fragrant.
- Add chicken mince to the onions and stir fry until chicken mince is cooked, then add in potatoes.
- Add coconut milk into the chicken mixture.
- Sprinkle the curry powder, tumeric powder, and sugar into the skillet.
- Depending on the moisture content of the mixture, if it is too watery, sprinkle a bit of plain flour to absorb the water. Otherwise, this can be omitted.
- Set aside filling to cool to room temperature.
- Mix Dough A and Dough B separately and store in the fridge for about 1 hour.
- Divide Dough A into 28 portions, and Dough B into 25 portions.
- Take one portion each of Dough A and Dough B and roll it into a ball.
- Slightly flatten Dough A with the palm of your hands and wrap up Dough B.
- Roll the combined dough into a long rectangle, ensuring that Dough B does not leak out of Dough A.
- Starting from one end of the rectangle where the width is narrowest, roll it to the other end like a swiss roll.
- Turn the rolled up dough 90 degrees clockwise and roll out into a long rectangle again. If you find that the oil dough is going to leak out, place it back into the fridge.
- Repeat steps 13 and 14 another 2 more times, before rolling it into a ball and returning it to the fridge while completing the rest of Dough A and Dough B.
- Place ball of combined dough onto work surface and roll out onto the tabletop, place filling in the middle and crimp the sides of the curry puff. Place it aside (in the fridge if you willl be deep frying it soon, or in the freezer if you plan to store it for a later date).
- Deep fry curry puffs in batches of three - five until golden brown. Drain off excess oil and serve hot or warm.
Note: If the made-up curry puffs are stored in the freezer, defrost it for about 8hrs (overnight) in the fridge before frying. The frozen curry puffs can stay in the freezer for about 2-3 months.