The Perfect Curry Puff: A Taste Of Malaysia
Whether you're a fan of the classic potato curry filling, crave the richness of chicken or sardines, or prefer a modern twist with unique flavors, curry puffs are the perfect balance of comfort and indulgence. In this blog, we'll explore authentic Malaysian curry puff recipes, share tips to perfect you pastry, and guide you through recreating this iconic snack at home.
wekreatif
2/20/20254 min read
Golden, crispy pastries stuffed with a flavorful blend of curried potatoes, chicken, and onions. This simple and tasty Malaysian curry puff recipe is made from scratch using everyday ingredients perfect as a snack or appetizer for curry enthusiasts!
The Malaysian Curry Puff, also known as "Karipap" in Malay, is a delightful Asian-style crispy puff pastry filled with curried potatoes, chicken (or beef), and onions, then deep-fried to golden perfection.
Widely sold at food stalls and restaurants in Malaysia, these golden treats are celebrated for their rich, flavorful fillings and irresistibly flaky crusts.
Their popularity spans South-East Asia, with Indonesia, Singapore, Thailand, and Brunei offering their own delicious variations. They can be savored on their own or paired with sambal oelek for an extra spicy kick!
Ingredients & Substitutes
Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
Filling
Skinless-Boneless Chicken Thighs: I recommend chicken thighs because they are juicier than chicken breast. Or substitute with lean ground chicken. Not a fan of chicken? Substitute with lean ground beef, ground pork, or extra-firm tofu.
Yukon Gold Potatoes: or substitute with yellow russet potatoes.
Onion
Curry Powder: Use any curry powder you enjoy. I'm using Indian Madras curry powder, which is a tad spicier, but Thai, Japanese, or Jamaican yellow curry powder will work as a substitute.
Turmeric Powder: To add a yellow color to the filling. If you don't have this ingredient, feel free to omit and add more curry powder to taste.
Salt
Bay Leaves: To lighten the heavy taste of the meat. If you don't have this ingredient, omit it.
Dough Wrapper
(or substitute the homemade dough with store-bought puff pastry sheets)
All-purpose Flour: A general-use white wheat flour. I don't recommend substituting with gluten-free baking flour as this recipe has not been tested with that.
Salt
Water: Room temperature.
Neutral Cooking Oil: Select a high smoke point oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Steer clear of low smoke point oils like olive oil.
Pro Tips for Perfect Curry Puffs
Finely chop the filling ingredients, especially the chicken thighs, for easier wrapping.
Ensure the oil is hot enough before adding it to the flour mixture—test by inserting a wooden utensil and checking for bubbles.
Use a whisk and spatula to mix the flour mixture smoothly and avoid a sticky mess.
Avoid overstuffing the wrappers, as it makes sealing difficult.
Fry in small batches to maintain oil temperature for crispier puffs.
Drain fried curry puffs on a wire rack or paper towel-lined baking sheet to prevent sogginess from excess oil.
Ingredients
500-750 ml vegetable oil or any neutral oil for cooking
Filling
150 g skinless boneless chicken thighs finely chopped
453 g yukon gold potatoes or russet potatoes, peeled & finely diced
0.5 small onion finely diced
2 bay leaves
8 g curry powder
1 g ground turmeric
3 g salt
Dough (or sub with 2 lbs / 908 g store bought puff pastry sheets)
500 g all-purpose flour
310 ml water room temperature
6 g salt
125 ml vegetable oil or any neutral oil
Instructions
To prepare the filling: Heat 1 teaspoon (5 ml) of vegetable oil in a large pan over medium heat. Sauté the finely diced chicken until it’s about 80% cooked. Add finely diced onions, potatoes, curry powder, salt, turmeric, and bay leaves, stirring to combine. Cover the pan and cook until the potatoes are tender when pierced with a fork. Discard the bay leaves, then transfer the filling to a large bowl or plate and let it cool.
To prepare the dough: In a large mixing bowl, whisk together the all-purpose flour and salt. Create a well in the center of the flour. In a small saucepan, heat ½ cup (125 ml) of vegetable oil over medium-high heat until it starts to smoke. Carefully pour the hot oil into the well and let it bubble for 1 minute before whisking it into the flour. Add water and mix with a silicone spatula, then knead the mixture into a dough ball with clean hands.
On a floured surface, roll the dough into a 1-inch-thick log. Cut the log into 26 pieces, each 1 inch wide. Roll each piece into a ball, then flatten each ball with a rolling pin to create a 4-inch circular wrapper. Cover the wrappers with a clean tea towel to prevent them from drying out.
To assemble: Place 1 tablespoon of filling in the center of each wrapper. Fold the wrapper over the filling and pinch the edges to seal them completely. Pleat and shape the edges using your thumb and index finger. Repeat until you have 26 curry puffs.
To fry: Heat 2 inches of vegetable oil in a large, heavy-bottomed pan over medium heat (about 350°F) or until bubbles form when a wooden utensil is dipped into the oil. Carefully lower 6 curry puffs into the hot oil using a slotted spoon. Fry for 3–4 minutes, flipping halfway through, until golden brown.
Remove the curry puffs and place them on a wire rack or a paper towel-lined baking sheet to drain excess oil. Allow them to cool slightly before serving. Enjoy!
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