Chicken Curry Puffs
Healthy & Tasty Chicken Curry Puffs

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400ml Rice Bran Oil For Frying
1 just-cooked peeled Potato Cut into 1 cm cubes
7 Large Eggs
2 Large Chicken Breast
Ground Turmeric For Dusting
Salt (as per taste)
Curry Paste
10 Candlenuts
20 Dried Chillies
7 long Fresh Red Chillies
8 Red Bird’s Eye Chillies
30 Fresh Galangal Peeled
20 Lemongrass Pale ends only
40g Onion
10 g Fresh Turmeric Peeled
30 g Fresh Ginger Peeled
Short Crust Pastry
600g (4 cups) Plain Flour
1/2 Tsp. Salt
1 Egg Lightly Beaten
200ml chilled Water

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  • Non Vegetarian
  • Medium




Author- Admin

(Visited 121 times, 1 visits today)



To make the curry paste, mix all the ingredients in a very kitchen appliance till paste forms. Heat two tablespoons of rice bran oil in a very giant cooking pan over low heat. Add the pasta and cook, stirring sometimes, for two hours or till most of the wet has gaseous and you have got a thick, fragrant paste. Once the paste is prepared, add the medium cubed potato items and punctiliously stir through; ensuring every bit of potato is coated. Shut down the warmth and put aside to chill.


Meanwhile, cook the eggs in boiling water for seven minutes, then drain, refresh in cold water and put aside to chill. Peel the eggs and cut every into half-dozen wedges.


Cut every chicken breast into twenty tiny bite-size items. Place in a very bowl, then dirt with ground turmeric, season with salt and toss to coat. Heat a drizzle rice bran oil in a very cooking pan over medium-high heat and cook the chicken, in batches for 1-2 minutes or till simply medium through. Drain and put aside. Wipe the cooking pan clean.


To make the pastry, place the flour and salt in a very giant bowl. Exploitation fingertips, rub the butter into the flour till you accomplish a fine crumble. Step by step add the egg, then the water, one tablespoon at a time, gathering and squeeze the mixture to make the dough. Divide into four discs, cowl with the wrapper and refrigerate for a half-hour.


While the pastry continues to be cooling, divide the dough into 35-40 balls, advisement thirty grams every. Gently dirt a piece surface with a bit flour and roll out the pastry balls till three mm-thick. Use a ten cm cutter to end even rounds. Place on baking paper-lined trays, with baking paper between every layer, and cowl the receptacle in the wrapper and refrigerate till able to assemble.


Working with solely many items of pastry out of the refrigerator at a time, place a disc of pastry within the palm of your hand. Add one tablespoon of the potato curry mixture to the centre, then high with a bit of chicken and a piece of egg. Fold the dough in 0.5 and hand twist on the ends to crimp and seal well. Place on a baking paper-lined receptacle and refrigerate till you're able to begin sautéing.


To fry, heat the oil within the cooking pan over medium heat. To check if the oil is prepared, come by a crumb of pastry and if it floats to the highest and sizzles right away, then the oil is prepared. Fry the puffs in batches of 5 or six for concerning twenty minutes or till golden. If the puffs are browning too quickly, cut back the temperature to low, then increase once more towards the tip of preparation to assist crisper the pastry. Drain in a very colander lined with a towel. Best served heat or temperature.


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