Chicken Curry Puff | Singapore Hawker Classic

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a unique flavor and is dairy-free.

chicken

🥗Healthier: tofu

💰Cheaper: ground turkey

Tofu is plant-based and lower in calories.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: curry paste

Homemade blends can be tailored to taste and are often fresher.

Prepare dough by mixing all-purpose flour, salt, and butter until crumbly.

Gradually add water to form a smooth dough, then wrap and chill for 30 minutes.

Heat oil in a pan over medium heat and sauté chopped onions until translucent.

Add minced garlic and ginger, cooking until fragrant, about 1-2 minutes.

Stir in chicken pieces and cook until browned, about 5-7 minutes.

Add curry powder, diced potatoes, carrots, and peas; mix well.

Cover and simmer until vegetables are tender, about 10 minutes.

Remove from heat and let the filling cool.

Roll out the chilled dough on a floured surface and cut into circles.

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

Fold the dough over the filling and seal the edges with a fork.

Heat oil in a deep fryer or pan over medium heat until hot.

Fry the puffs in batches until golden brown, about 3-4 minutes per side.

Remove and drain on paper towels before serving.

Cooking Techniques

Spice Level:

Allergens