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
This is a crispy crusted pastry filled with delicious Thai chicken curry.
Prep Time 6 hours
Cook Time 30 minutes
Total Time 6 hours 30 minutes
Servings 15 persons
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
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Divide the butter into 250 gm and 150 gm
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150 gm blog cut into small pieces and mix with 500 gms of flour and salt and sugar.
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Mix with fingers to form a crumbly mixture
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Add ice water with ice and continue to knead till the ice melts and forms a nice soft dough.
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The remaining 250 gm butter keep at room temperature till it turns little soft.
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Roll this butter over flour to form a square soft block.
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Roll the dough into a flat oval
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Keep the butter in the middle wrap the dough over it.
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Then roll this dough with the butter in a big circle around 1/2 inch thickness.
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Make it three folds and chill in the freezer for 30 minutes.
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Take out again flatten and roll into circle and repeat making 3 folds.
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Again refrigerate for 30 minutes.
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Repeat this for 6 times
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Then roll the dough into a flat disk and cut into circles
Potato filling
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Cube potatoes
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Boil with salt till tender
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In oil add curry leaves
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fry onions
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Add chili powder
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Add red thai curry paste
-
Add the potatoes and cook till it leaves the sides of the pan.
Chicken Filling
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Fry onions
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Add ginger garlic paste
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Fry curry leaves
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Add red thai curry paste and stir
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Add chicken and stir fry
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Add salt to taste
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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
Recipe Video
Bakers Club Potluck
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
