There’s something truly special about the first bite of a warm, flaky curry puff—the crunch of the golden pastry giving way to a burst of spiced chicken and tender potatoes. It transports me to a bustling marketplace filled with laughter and aromas that dance in the air. This dish is not just a snack; it’s a celebration of flavors that makes me feel right at home in my kitchen.
After ditching the fast food routine, I found myself on a quest for something truly satisfying, and that’s when I stumbled across this winning recipe for curry puffs. Perfect for busy weeknights or weekend gatherings, these delightful little pockets are bursting with a marinated chicken filling that everyone will rave about.
With each step, from kneading the buttery dough to frying those beauties to golden perfection, you’ll find that making curry puffs is an enjoyable adventure. So, roll up your sleeves, and let’s create a dish that brings warmth, flavor, and a touch of excitement back into your meals!
Why Are Curry Puffs So Irresistible?
Crispy, golden goodness: Each bite offers a delightful crunch, perfectly contrasted with the tender, flavorful filling inside.
Flavor-packed explosion: A heavenly blend of marinated chicken, potatoes, and spices creates a mouthwatering experience you can’t resist.
Versatile treat: Whether fried or baked, they suit everyone’s taste. Enjoy these puffs as an appetizer, snack, or even a complete meal!
Easy to make: With just a few steps, you’ll master the art of making curry puffs in no time. Perfect for culinary enthusiasts and beginners alike!
Crowd-pleaser: Serve these at your next gathering, and watch as they fly off the platter—everyone will be asking for more!
Curry Puff Ingredients
• Dive into the delightful world of making Curry Puffs with these essential ingredients!
For the Filling
- 400 grams chicken thigh – boneless and skinless, diced for easy cooking and a tender bite.
- 150 grams potatoes – diced to blend seamlessly with the chicken and spices.
- 150 grams red onions – diced to add sweetness and depth of flavor.
- 20 grams ginger paste – brings a warm and spicy undertone to the filling.
- 20 grams garlic paste – enhances the savory depth with its aromatic essence.
- 1 tablespoon light soya sauce – adds a savory umami flavor that enriches the filling.
- 3.5 tablespoons meat curry powder – infuses the mixture with an irresistible spiced aroma.
- 1.5 tablespoons chicken stock powder – ensures a robust, savory taste throughout the filling.
- 0.5 tablespoon sugar – balances the flavors, enhancing the overall taste profile.
- 0.5 tablespoon salt – crucial for bringing out the flavors of all the ingredients.
- 2 tablespoons tamarind paste – introduces a tangy note that complements the spices.
- 4 tablespoons oil – for frying, providing the perfect crispiness to each puff.
- 3 hard-boiled eggs – cut into six each, for added richness and texture.
For the Dough
- 375 grams plain flour – the foundation for our flaky pastry—choose high-quality flour for best results.
- 190 grams salted butter – use cold, grated butter for a melt-in-your-mouth texture.
- 90 ml cold water – essential for bringing the dough together; keep it chilled for flakiness.
- 0.75 tablespoons salt – enhances the flavor of the dough while balancing the overall dish.
- 0.75 tablespoons sugar – a hint of sweetness to round out the flavors in the pastry.
Gather these ingredients, and you’re well on your way to creating mouthwatering Curry Puffs that will surely impress your family and friends!
How to Make Curry Puffs
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Marinate Chicken: In a mixing bowl, combine diced chicken, meat curry powder, and soya sauce. Allow the mixture to marinate for 15 minutes, enhancing the flavors beautifully.
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Sauté Onions: In a frying pan, heat oil over high heat. Add the diced red onions and fry until they turn translucent, about 3-4 minutes.
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Add Aromatics: Stir in the ginger and garlic paste, mixing thoroughly. Then add the marinated chicken, frying for about 2 minutes until it starts to brown.
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Incorporate Potatoes: Add the diced potatoes to the pan and mix everything together until well combined.
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Season the Filling: Sprinkle in the salt, sugar, chicken stock powder, and tamarind paste. Cover and cook over medium heat for 5 minutes until everything is nicely cooked.
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Simmer: Remove the cover and let the mixture simmer. Cook until the potatoes and chicken are fully tender, about 5-7 minutes more. Set aside to cool.
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Prepare Dough: In a large mixing bowl, sift the plain flour, then season with salt and sugar.
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Create Dough: Grate the cold butter into the flour and mix. Slowly add cold water and knead until a soft dough forms. Cover and let it rest for 30 minutes.
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Shape Dough: Lightly dust your working area with flour. Roll the rested dough into a long “tube” and cut it into 35-gram pieces. Flatten each piece to about 3mm thick.
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Fill the Puffs: Place a piece of hard-boiled egg in the center of each disc, followed by a generous scoop of the chicken curry mixture.
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Seal the Puffs: Fold over the dough to encase the filling and crimp the edges securely to avoid spills.
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Repeat: Continue this process until all the ingredients are used up, yielding about 18 tasty curry puffs.
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Fry or Bake: For frying, heat oil in a large frying pan and fry each puff for 3 minutes on each side until golden brown. For baking, preheat the oven to 180°C, brush with egg wash, and bake for 20 minutes, turning halfway.
Optional: Serve with your favorite dipping sauce for an extra kick of flavor!
Exact quantities are listed in the recipe card below.
What to Serve with Curry Puffs?
Pair your delicious curry puffs with these delightful sides and drinks for an unforgettable meal experience.
- Cucumber Salad: A refreshing mix of cucumbers, mint, and yogurt adds a cool contrast to the spiced puffs, balancing the flavors beautifully.
- Chili Dipping Sauce: Spice things up! A tangy, sweet chili sauce offers an added layer of flavor that enhances each bite of curry puff.
- Coconut Rice: Creamy coconut rice serves as a comforting base that complements the savory filling, creating a well-rounded meal.
- Mashed Sweet Potatoes: Creamy and slightly sweet, this dish brings a comforting texture that pairs perfectly with the crunchy curry puffs.
- Mint Chutney: A vibrant, zesty sauce that adds a burst of freshness, making every bite even more delightful.
- Spiced Lentil Soup: A warm, hearty soup brings some nourishing comfort to your meal, and its spices harmonize beautifully with the curry puffs.
- Mango Lassi: This creamy, fruity drink balances out the spices while providing a cooling effect— a perfect companion for curry puffs.
- Steamed Asparagus: Lightly seasoned, crisp asparagus adds a crunch and bright color to your plate, contrasting with the richness of the puffs.
- Fruit Chaat: A sweet and tangy mix of fruits topped with chaat masala adds a refreshing palate cleanser after every delicious bite.
- Gulab Jamun: End your meal with these sweet Indian pastries, finishing off in a delightful and indulgent way that resonates with the flavors of the curry puffs.
Curry Puffs Variations & Substitutions
Feel free to explore these exciting twists to customize your curry puffs and create your own flavor adventure!
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Vegetarian: Replace chicken with a mix of sautéed mushrooms, bell peppers, and chickpeas for a hearty filling. This will keep all the savory goodness without the meat.
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Dairy-Free: Use vegan butter instead of salted butter in the dough for a fully plant-based option that doesn’t skimp on flakiness.
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Spicy Kick: Add finely chopped green chilies or a dash of hot sauce to the chicken mixture for an extra heat that will tantalize your taste buds!
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Sweet & Savory: Incorporate diced apples or raisins into the filling for a sweet contrast that pairs beautifully with the spices.
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Crispy Texture: Mix some crushed crackers or breadcrumbs into the filling to add an extra crunch inside your delicious puffs.
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Herb Infusion: Stir in chopped fresh cilantro or mint to the chicken mixture for a refreshing brightness that elevates the overall flavor.
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Mini Puffs: For bite-sized snacks, cut the dough into smaller circles and adjust cooking time, making them perfect for entertaining at parties!
Every variation allows you to recreate this classic dish in fresh and inventive ways that your family will love. What will you try first?
How to Store and Freeze Curry Puffs
Room Temperature: Cool fried or baked curry puffs to room temperature before storing. They can last for up to 3 hours before needing refrigeration.
Fridge: Keep curry puffs in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or skillet for that crispy finish!
Freezer: For longer storage, freeze uncooked curry puffs on a baking sheet, then transfer to a freezer bag. They’ll stay fresh for up to 3 months.
Reheating: To reheat frozen curry puffs, bake at 180°C for about 20 minutes or until heated through. Enjoy the delightful crunch all over again!
Make Ahead Options
These delicious curry puffs are perfect for meal prep enthusiasts! You can prepare the filling and dough up to 24 hours in advance, making busy weeknights effortless. Simply follow the recipe up to the filling stage, then refrigerate it in an airtight container to maintain its flavors and prevent drying out. Additionally, you can shape the curry puffs and place them on a parchment-lined tray in a single layer before covering and refrigerating them for up to 3 days. When you’re ready to cook, simply remove them from the fridge and fry or bake them as instructed—this way, you’ll enjoy freshly cooked curry puffs just like when made from scratch, but with minimal effort!
Expert Tips for Perfect Curry Puffs
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Marinate Wisely: Let the chicken marinate for at least 15 minutes to deeply infuse flavors, enhancing the overall taste of your curry puffs.
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Dough Texture: Keep your butter cold for flakiness. Overworking the dough can lead to tough pastry—handle gently for that melt-in-your-mouth experience.
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Filling Balance: Ensure the chicken and potato filling is not too watery by allowing it to cool before filling the pastry. This prevents soggy curry puffs!
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Sealing Technique: Crimp edges tightly to avoid any leakage during cooking. Consider using a fork for a decorative touch while ensuring a secure seal.
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Cooking Method: Whether you fry or bake, preheat your oil or oven. This ensures even cooking and that beautiful golden-brown crust we all love in curry puffs!
Curry Puff Recipe FAQs
What kind of chicken should I use for the filling?
Absolutely! I recommend using boneless, skinless chicken thighs as they remain juicy and tender during cooking, enhancing the overall flavor of your curry puffs.
How do I store leftover curry puffs?
After cooling, place your curry puffs in an airtight container and store them in the fridge for up to 3 days. If you want to keep them longer, they freeze beautifully!
Can I freeze uncooked curry puffs?
Very much so! To freeze uncooked curry puffs, first place them on a baking sheet lined with parchment paper, ensuring they aren’t touching. Freeze for about 1 to 2 hours until solid, then transfer them to a resealable freezer bag. They can be stored for up to 3 months. When ready to cook, you can bake them directly from frozen—just add a few extra minutes to your baking time to ensure they’re heated through.
What if my pastry dough is too sticky?
No worries! If your dough feels sticky, sprinkle a little more flour on your work surface and gently incorporate it into the dough until it reaches a more manageable consistency. Remember, a little flour goes a long way—be careful not to overdo it, as this can make the pastry tough.
Are curry puffs safe for pets or people with allergies?
Curry puffs are generally safe for people, but do be cautious if you or your guests have allergies, especially to the ingredients like chicken, eggs, or gluten present in the dough. For pets, it’s best to avoid giving them any curry puffs due to the spices and salty ingredients, which aren’t suitable for their diets.
How can I ensure my curry puffs are crispy?
The key to achieving that wonderful crispy texture is in the frying or baking temperature. Make sure your oil is hot enough (around 180°C) for frying, and if baking, preheat the oven properly. Also, do not overcrowd the pan while frying; this can lower the oil’s temperature and make them soggy. Enjoy that great crunch!
Delicious Curry Puffs: Crispy Comfort Food Made Easy
Ingredients
Equipment
Method
- Marinate Chicken: In a mixing bowl, combine diced chicken, meat curry powder, and soya sauce. Allow the mixture to marinate for 15 minutes, enhancing the flavors beautifully.
- Sauté Onions: In a frying pan, heat oil over high heat. Add the diced red onions and fry until they turn translucent, about 3-4 minutes.
- Add Aromatics: Stir in the ginger and garlic paste, mixing thoroughly. Then add the marinated chicken, frying for about 2 minutes until it starts to brown.
- Incorporate Potatoes: Add the diced potatoes to the pan and mix everything together until well combined.
- Season the Filling: Sprinkle in the salt, sugar, chicken stock powder, and tamarind paste. Cover and cook over medium heat for 5 minutes until everything is nicely cooked.
- Simmer: Remove the cover and let the mixture simmer. Cook until the potatoes and chicken are fully tender, about 5-7 minutes more. Set aside to cool.
- Prepare Dough: In a large mixing bowl, sift the plain flour, then season with salt and sugar.
- Create Dough: Grate the cold butter into the flour and mix. Slowly add cold water and knead until a soft dough forms. Cover and let it rest for 30 minutes.
- Shape Dough: Lightly dust your working area with flour. Roll the rested dough into a long 'tube' and cut it into 35-gram pieces. Flatten each piece to about 3mm thick.
- Fill the Puffs: Place a piece of hard-boiled egg in the center of each disc, followed by a generous scoop of the chicken curry mixture.
- Seal the Puffs: Fold over the dough to encase the filling and crimp the edges securely to avoid spills.
- Repeat: Continue this process until all the ingredients are used up, yielding about 18 tasty curry puffs.
- Fry or Bake: For frying, heat oil in a large frying pan and fry each puff for 3 minutes on each side until golden brown. For baking, preheat the oven to 180°C, brush with egg wash, and bake for 20 minutes, turning halfway.