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Flaky, golden, and packed with flavour, these Curry Puffs by home cook extraordinaire, Camellia Ling Aebischer, are the ultimate snack or quick meal fix. Filled with a fragrant mix of tender chicken, curry spices, and perfectly boiled eggs, they’re a satisfying treat for busy days or entertaining guests. With their easy prep and irresistible taste, these puffs deliver the perfect balance of convenience and comfort. Serve them hot, and watch them disappear faster than you can say "curry puff"!
1 large potato, finely diced (about one heaped cup)
2 Tbsp Malaysian meat curry powder
1 cup water, as needed
4 eggs, boiled
12 frozen roti paratha, lightly thawed
Neutral oil, for frying
Method
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Place a large frying pan over medium-high heat. Add a little neutral oil, then add the chicken and sear until it’s no longer translucent.
Add the onion and seasonings, then cook for another five minutes until the onion has softened. Add the potato, curry powder and water. Cover and cook for about 15 minutes or until the potato has softened and the water has evaporated a little.
You may need to simmer it with the lid off for a few more minutes as you want to make sure it isn’t too wet or the pastry will be soggy. Set aside to cool while you prepare the eggs.
Place a small pot over high heat, once it’s boiling carefully add the eggs and set a timer for 10 minutes. After 10 minutes, drain the hot water and fill the pot with cold tap water and ice to stop the cooking process.
Once the eggs are cool, peel and cut them into quarters.
To assemble, lay down one roti on a piece of baking paper (or the plastic it’s packaged with) and add a few spoonfuls of curry to the centre. Add a piece of egg, then fold the dough in half and pinch to seal, removing any air pockets.
Starting from one corner, roll the corner of the dough over to create a small pleat. Grab the next corner and repeat all the way around to seal the curry puff.
To cook, place a large wok over medium heat and fill with enough neutral oil to immerse the curry puffs. Fry for around five minutes each. A lower heat is better so the pastry can cook thoroughly.
Alternatively, you could bake these in a 180℃ conventional oven (160°C fan forced) for 15-20 minutes until evenly golden brown.
