Malaysian Chicken Curry Puffs and A New Cookbook
Malaysian chicken curry puffs a first in my kitchen, and a dish that has become a favorite and one that I will cook frequently . Malaysian cuisine is one that has been on my checklist to learn and cook. I am not really sure why I didn’t try it sooner, but thanks to our friend (aka frequent dinner guest :) ) it moved up on my foods to cook very quickly. While on a trip to Malaysia he picked me up a wonderful cook book. It is called “The Food Of Malaysia” and I love it! There are so many dishes to try and I’ve already made a few.
Normally when I cook I cook by feeling and don’t follow specific instructions. When it’s something completely new to me I usually research the dish to get a general idea of what ingredients go into it. Then I cook it my way, adjusting to my likes and wants to make it my own. But since I’m making these for the very first time I will follow the instructions in the cookbook. Below is the recipe as found in the cook book.
Malaysian Chicken Curry Puffs
A delicious and favorite street snack food in Malaysia, this curry puffs will satisfy your hunger and curry craving.
Author: SpicieFoodie.com & Nancy Lopez-McHugh
Recipe type: snack, empanada
Cuisine: Malaysian, Asian
Ingredients
Filling ingredients:
- 5 tbsp. (75 ml) oil
- 1 medium onion
- 1 tbsp. grated ginger
- 3½ tsp meat curry powder (make your own or buy it here)
- ½ tsp chili powder
- ½ tsp turmeric powder
- 2 large potatoes ( 500 grams / 1lb ) peeled,boiled and diced
- 2 tsp sugar
- ½ tsp black pepper
- 1 tsp salt
- 2 cups chicken meat (400 grams / 14 oz) or 2 large chicken breast, cooked and diced
- ¼ cup (60 ml) water
Pastry ingredients:
- 3½ cups (500 grams ) flour
- 150 grams (5 oz) butter or shortening
- ¾ cup + 4 tsp (200 ml) water
- ½ tsp (2 ml) salt
Instructions
- In a skillet gently fry the onion and ginger until onion is golden brown. Next add the curry,chili and turmeric and fry for 3 minutes or until fragrant. Next add the potatoes,sugar,peeper and salt and cook for 10 minutes. Then add the chicken and water and cook until mixture is almost dry. Remove from heat and set aside to cool.
- Knead the pastry into a smooth dough, cover and set aside in a warm place for 30 minutes. Dividing the dough into 2 halves, roll each half on a floured surface to a 3 mm (1/8 in) thick. With a cookie cutter cut into the dough, 10 cm ( 4 in) circles in diameter. Fill center of each circular dough with 1 tbsp (15 ml) of chicken filling, fold in half and crimp and roll edges to form a simple wave pattern. Make sure the pouch is well sealed. Repeat until all the dough has been used.
- Deep fry each puff until it is lightly golden brown on both sides, or you can bake them at 180 c (350f) for 30 minutes or until lightly golden. Serve hot or at room temperature, with a spicy chili sauce.
Notes
**Notes,I used commercially prepared pastry dough and baked the pastries instead of frying, this worked just fine. The pastries were flaky and absolutely delicious! I also made only half a recipe and cut the pastry into a bit bigger circles to serve as a main dish for dinner.
Next is the recipe for the chili sauce that was served to top the puffs. It was so good and added another unique taste.
Ginger Chili Sauce
Serve this Ginger Chili Sauce on the side of Malaysian chicken curry puffs or your favorite foods that needs a little kick!
Author: SpicieFoodie.com & Nancy Lopez-McHugh
Ingredients
- 4 red chillies, sliced
- 3 cm (1¼ in) ginger,sliced
- 3 cloves of garlic
- 5 tbsp (75 ml) water
- 1½ tbsp sugar
- 1½ tbsp ( 22 ml) lime juice
- 1 tsp salt
- ½ tsp sesame oil (or vegetable oil)
Instructions
- Grind all ingredients together in a mortar or in a blender. This sauce will keep in the refrigerator for 1 week. Enjoy!
These delicious puff pastries are so good and so easy to make. I did a little research and learned that they are a favorite Malaysian in-between meals snacks that were originally created by Indian cooks. They are apparently so popular that they are found everywhere and enjoyed at all hours of the day.
That sounds really good. I love both the filling AND the sauce!
These look lovely.
Hi JennDZ and Tasty Eats,
Thank you , they were so good. Every time I look at the picture and remember I want to run to the kitchen and make more :)hehe
mmmmm this sounds really tasty, I'm such a fan of the filling!
Malaysian curry puffs are really tasty. We haven't done those in a while. Have you tried using curry leaves when you cook the filling?
Jessie, It smelled so good when I was cooking it, that I couldn't wait and had to try it right away:)
Nate-n-Annie,Unfortunately I can't find curry leaves here – so I have to omit them from my recipes.
These puffs look and sound so delicious! It take some time, but I will definitely will be trying them out :) As for now, I am just admiring your pictures.
Hi Jurate,
Yes they do take a bit of time to cook,but it's really worth it:)
I was about to ask you about your pastry, but then I read that you used ready made pastry. That explains a lot since when I made these puffs the other day using the recipe for pastry provided above mine didn't look at all like yours….
I'll be making these puffs again, but I'll use ready made pastry. I didn't like the pastry that “came with the recipe”.
Thanks for sharing this great recipe, the filling was delicious!
Hi Angelica,
Welcome:) , Sorry to hear the pastry recipe from the book didn't work out. I'm a bit lazy when it comes to making flaky pastry dough, so I always buy it from the store. Well also because my baking skills need a little work:) I've made these a couple of times now with store bought dough and it's come fantastic both times.
Good Luck !!
Hello, the puffs look delicious! So much better than the bowl of granola I am eating right now… Just beautiful!
Hi Sandy~
Thanks , you should try them soon because they do taste better than granola :)
That ginger chili sauce looks like it would be great on just about everything!
Hi Kelly~ Yes , I didn't have any left over because it was so good:) I need to make a very large batch to use and try on other dishes.
Nice blog. You have mentioned Indian cooks in your Ginger sauce recipe.Maybe I will write more about ginger related recipes.
Sri
http://lazycookzone.blogspot.com/
Hi Sri, Thank you , nice give you some inspiration :)
marvelous!!!!!
hi… actualy i’ve been to malaysia lately and tried this chicken puff.. and it taste just came to my mind and i was searching for similar recepie as the one i taste.. i think you have the best one ^_^
thank you for sharing it with us .. i’ll try it soon ^_^
nice blog by the way
Thanks and I hope you do try it soon:)!
Today is the second time I am making the curry puffs. Just loved it, your recipe is spot on, the pastry just fell in place owing to the right measurement. Thanks
Thank you Esther! So glad you’re enjoying them.