Easy & Simple Malaysian Curry Puff (Karipap)
Flakey, crispy puffs filled with savory curried potatoes, chicken and onions deep fried in hot oil! This delicious and easy Malaysian curry puff recipe is made from scratch with simple ingredients. A great snack or appetizer for all the curry-lovers! I also share how to air fry or bake these in the oven in the Notes section below. You may substitute the homemade dough with puff pastry sheets and I share how much below but it won't taste as amazing.
- Prep time
- 1 hr 20 min
- Cook time
- 20 min
- Yield
- 26 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2-3 cups vegetable oil (or any neutral oil for cooking)
- 5.29 oz skinless boneless chicken thighs (finely chopped)
- 1 lb yukon gold potatoes (or russet potatoes, peeled & finely diced)
- 1/2 small onion (finely diced)
- 2 bay leaves
- 4 tsp curry powder
- 1/2 tsp ground turmeric
- 1/2 tsp salt
- 3.5 cups all-purpose flour
- 1 1/4 cup water (room temperature )
- 1 tsp salt
- 1/2 cup vegetable oil (or any neutral oil)
Instructions
- 1
To make the filling: Heat 1 tsp or 5 ml of vegetable oil in a large pan on medium heat. Fry the finely diced chicken until 80% cooked. Add finely diced onions and potatoes, curry powder, salt, turmeric, and bay leaves and mix everything together. Cover and cook until potatoes are fork tender. Remove the bay leaves. Then remove and transfer filling to a large bowl or plate to cool down.
- 2
To make the dough: In a large mixing bowl, whisk together all-purpose flour and salt. Make a well in the middle of the flour. In a small saucepan, heat 1/2 cup or 125 ml vegetable oil on medium-high heat until it begins to smoke. Carefully pour the hot oil into the well and let it bubble for 1 minute. Then whisk the flour and oil together. Add water and mix together with a silicone spatula. Knead the dough into a ball with clean hands.
- 3
On an evenly floured surface, roll the dough into 1-inch thick log. Then cut the log into 26 x 1-inch wide pieces. Roll each piece into a ball. Roll each ball of dough into a flat 4-inch wide circular wrapper using a rolling pin. Cover the dough wrappers with a clean tea towel to keep them moist.
- 4
Fill the center of the wrapper with 1 tbsp of the filling. Fold the wrapper over the filling. Pinch the edges until fully sealed. Then roll and pleat the edges using your thumb and index finger. Repeat this process until you have 26 curry puffs in total.
- 5
Heat 2-inches of vegetable oil in large heavy-bottomed pan on medium heat, around 350 F or insert a wooden utensil into the oil and look for bubbles. Lower 6 curry puffs into the hot oil with a slotted spoon. Fry for 3-4 minutes in total until golden brown, flipping half way.
- 6
Remove and transfer to a wire rack or paper-towel lined baking sheet to drain off oil. Let them cool down a bit before enjoying!