Chicken Curry puffs| Malaysian karipap | Malaysian curry puff recipe | The Cookbook

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is plant-based.

chicken

🥗Healthier: tofu

💰Cheaper: textured vegetable protein

Tofu is a lower-cost protein and suitable for vegetarians.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: mixed spices

Homemade blends can be tailored to taste and may reduce costs.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat adds fiber and nutrients.

Mix all-purpose flour, sugar, and salt in a bowl.

Cut butter into tiny pieces and mix with the flour until crumbly.

Gradually add cold water and knead until smooth; let rest for a while.

Prepare the curry powder by roasting whole coriander, cumin seeds, fennel seeds, pepper corns, cardamom, cloves, cinnamon stick, star anise, dried red chilli, and nutmeg over medium low flame for 10 minutes, then cool and grind into fine powder.

For the filling, heat oil in a pan and sauté onions, ginger garlic paste, and curry leaves until fragrant.

Add chicken, potato, curry powder, chilli powder, turmeric powder, salt, and sugar; cook until chicken is done and potato is tender, adding water as needed.

Roll out the dough and cut into circles.

Place a spoonful of filling in the center of each circle.

Fold dough over filling and pinch edges to seal.

Heat oil in a deep fryer or pan and fry curry puffs until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens