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Malaysian curry puff recipe

Malaysian curry puff recipe
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This is a popular Malayasian street food with crispy flaky crust and soft juicy chicken with the flavor of kaffeir lime, lemon grass and coconut milk. It is also called Karipap. I had to bake something for the bakers club meet and I wanted to prepare something with homemade puff pastry dough from scratch. As a beginner making homemade puff pastry dough for the first time, this dish seemed intriguing and safe for me to try as it does not require perfect puff pastry crust, a pie dough  is enough for this dish. It came out very well, the layers would have been more perfect though if I allowed it to freeze more. The taste and flavors were awesome and lead to perfect Malay style curry puffs. Needless to say everyone enjoyed.

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Malay style curry puff

Malay style Curry puff

This is a crispy crusted pastry filled with delicious Thai chicken curry.
Course Appetizer
Cuisine malayasian, Thai
Keyword appetizer, chicken recipes, curry puff, nonveg, puff pastry dough, Thai
Prep Time 6 hours
Cook Time 30 minutes
Total Time 6 hours 30 minutes
Servings 15 persons
Author indrani

Ingredients

Puff pastry dough

  • 500 gm refined flour
  • 400 gm Butter frozen
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1 cup ice water

Filling

  • 400 gm Boneless chicken
  • 1/4 cup red thai curry paste
  • 1/2 cup onions chopped
  • 1 tbsp ginger garlic paste
  • 2 cups coconut milk

Instructions

Puff pastry crust

  1. Divide the butter into 250 gm and 150 gm
  2. 150 gm blog cut into small pieces and mix with 500 gms of flour and salt and sugar.
  3. Mix with fingers to form a crumbly mixture
  4. Add ice water with ice and continue to knead till the ice melts and forms a nice soft dough.
  5. The remaining 250 gm butter keep at room temperature till it turns little soft.
  6. Roll this butter over flour to form a square soft block.
  7. Roll the dough into a flat oval
  8. Keep the butter in the middle wrap the dough over it.
  9. Then roll this dough with the butter in a big circle around 1/2 inch thickness.
  10. Make it three folds and chill in the freezer for 30 minutes.
  11. Take out again flatten and roll into circle and repeat making 3 folds.
  12. Again refrigerate for 30 minutes.
  13. Repeat this for 6 times
  14. Then roll the dough into a flat disk and cut into circles

Potato filling

  1. Cube potatoes
  2. Boil with salt till tender
  3. In oil add curry leaves
  4. fry onions
  5. Add chili powder
  6. Add red thai curry paste
  7. Add the potatoes and cook till it leaves the sides of the pan.

Chicken Filling

  1. Fry onions
  2. Add ginger garlic paste
  3. Fry curry leaves
  4. Add red thai curry paste and stir
  5. Add chicken and stir fry
  6. Add salt to taste
  7. Pour coconut milk
  8. Cover cook till the chicken is done.
  9. It should not be dry ,it should be soft and moist.
  10. Assembling and bake
  11. Preheat the oven to 200 degrees
  12. Place a spoonful of chicken curry in the middle of the circle
  13. Wrap the edges to form a semicircle and seal the edges.
  14. Brush with egg wash.
  15. Bake at 200 degrees for 20 to 25 minutes

Recipe Video

Bakers Club Potluck

Malay style curry puff

Malay style curry puff

Malay style curry puff

Puff pastry dough

  • 500 gm refined flour
  • 400 gm Butter(frozen)
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1 cup ice water

Filling

  • 400 gm Boneless chicken
  • 1/4 cup red thai curry paste
  • 1/2 cup onions chopped
  • 1 tbsp ginger garlic paste
  • 2 cups coconut milk

Method

  • Divide the butter into 250 gm and 150 gm
  • 150 gm blog cut into small pieces and mix with 500 gms of flour and salt and sugar.
  • Mix with fingers to form a crumbly mixture
  • Add ice water with ice and continue to knead till the ice melts and forms a nice soft dough.
  • The remaining 250 gm butter keep at room temperature till it turns little soft.
  • Roll this butter over flour to form a square soft block.
  • Roll the dough into a flat oval
  • Keep the butter in the middle wrap the dough over it.
  • Then roll this dough with the butter in a big circle around 1/2 inch thickness.
  • Make it three folds and chill in the freezer for 30 minutes.
  • Take out again flatten and roll into circle and repeat making 3 folds.
  • Again refrigerate for 30 minutes.
  • Repeat this for 6 times
  • Then roll the dough into a flat disk and cut into circles

Potato filling

  • Cube potatoes
  • Boil with salt till tender
  • In oil add curry leaves
  • fry onions
  • Add chili powder
  • Add red thai curry paste
  • Add the potatoes and cook till it leaves the sides of the pan.

Chicken Filling

  • Fry onions
  • Add ginger garlic paste
  • Fry curry leaves
  • Add red thai curry paste and stir
  • Add chicken and stir fry
  • Add salt to taste
  • Pour coconut milk
  • Cover cook till the chicken is done.
  • It should not be dry ,it should be soft and moist.

Assembling and bake

  • Preheat the oven to 200 degrees
  • Place a spoonful of chicken curry in the middle of the circle
  • Wrap the edges to form a semicircle and seal the edges.
  • Brush with egg wash.
  • Bake at 200 degrees for 20 to 25 minutes

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Indrani Sen