The Curry Puff Recipe Your Family Will Love | Crispy & Flaky!

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.

Cut the onions into small, uniform pieces.

Use only the center part of the lemongrass and cut it into fine pieces.

Chop the red chili finely after removing the pith and seeds.

Cut chicken breast into small cubes.

Cut potatoes into small cubes.

Add oil to the pan and sauté lemongrass and ginger briefly.

Add onion and chopped chili, sauté for 2-3 minutes until onions are soft and translucent.

Add chili powder and curry powder over low heat to bloom the spices, adding more oil if necessary.

Add chicken and combine with spices, adding a small amount of water if too dry.

Add soy sauce, seasoning, salt, sugar, and potatoes, cooking slowly until potatoes are soft and sauce thickens.

Add green peas and test seasoning, adjusting with more curry powder if desired.

Refrigerate filling for 1-2 days or freeze for up to a week.

For the pastry, divide into water dough and oil dough.

Combine flour, butter, and sugar for water dough, mixing until breadcrumb-like, then add cold water gradually.

Knead until soft and pliable, then refrigerate to rest.

For oil dough, mix flour and butter until it clumps together, adding flour as needed.

Combine oil dough and water dough, wrapping oil dough in water dough.

Roll out the combined dough using a plastic sheet to prevent sticking, refrigerate for 20 minutes before rolling again.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens