THE BEST Chicken Curry Puff Recipe | Must Try Famous Malaysian Snack
HTML-код
- Опубликовано: 22 июл 2024
- This video recipe will show you how to make the best chicken curry puff at home. Curry puff is one of the most famous and popular malaysian street snacks. This easy recipe will make both the chicken curry filling as well the a flaky spiral curry puff dough from scratch. Try it to see why it's considered one of the best and must try street snacks in malaysia.
0:00 Intro
0:16 Prepare curry
2:06 Prepare dough
5:00 Assemble and fry
5:46 Ready to enjoy
-------------------------------------------------------------
The full recipe is below
-------------------------------------------------------------
Makes 18.
Curry paste:
25g shallot, cut roughly
½ lemongrass, sliced 1cm
5g ginger, cut roughly
5g galangal, cut roughly
8 dried chilli, rehydrated
2 red chilli, cut roughly
1 birdseye chilli, cut roughly
5g belacan, crumbled
3 cloves garlic, cut roughly
1 candle nut, cut roughly
3 tbs water
Additional spices:
1 sprig curry leaves
1 star anise
½ cinnamon stick
Dry spices:
½ tsp turmeric powder
½ tbs coriander powder
½ tsp cumin powder
½ tsp salt
½ tsp sugar
Other curry ingredients:
2 tbs peanut oil
100ml coconut milk
300g chicken breast, diced 5-6cm
300g potato, diced 1cm
350ml hot water (or enough to cover)
Additional filling (optional):
3 hard boiled eggs, sliced into 6 wedges each
Water dough:
1¾ cup plain flour
1 tbs caster sugar
1 tsp salt
100g margarine
75ml water
Oil dough:
¾ cup plain flour
60g vegetable shortening
Vegetable oil
Preparing the filling first.
Blend curry paste ingredients in a blender to coarse consistency.
In a wok, add peanut oil, curry paste, and additional spices.
Start at room temperature (this will help reduce the chance of the paste burning) and turn heat on to low medium.
Once it starts to sizzle, commence stirring and continue frying for 15-20 mins.
The paste is ready once it has darkened and starts to move around together when stirred.
Add dry spices.
Stir through and fry for 45 secs.
Add coconut milk and mix well.
Add potato and chicken and mix to coat.
Add enough hot water to cover ingredients and mix well.
Increase the heat to medium and bring to a boil.
Reduce heat to low medium and cook with the cover off for 30-35 mins, stirring occasionally.
Discard cinnamon stick, start anise, and curry leaves.
Take the chicken pieces out and shred the meat.
Return the shredded chicken to wok and mix through.
Proceed to partially mash the potato as well.
Both the shredded chicken and mashed potato should absorb all the remaining liquid so there is no longer any running gravy.
Set aside and allow to cool to room temperature.
Prepare water dough by combining plain flour, sugar, and salt.
Add margarine and mix until it forms a crumbly mixture.
Add water in 2-3 portions until it comes together.
Stop adding water if the dough has come together as shown in the video.
Roll the dough onto a flour dusted bench.
Knead for around 20 mins until smooth.
Cover and set aside.
Prepare oil dough by combining plain flour and shortening.
Mix until is comes together.
Cover and set aside.
Return to the water dough.
Divide it into 6 equal pieces by cutting it in half and cutting each half into 3 pieces.
Roll into a ball, set aside and cover.
Repeat the same for the oil dough.
Take a ball of water dough and roll into a flat circle large enough to encase a ball of oil dough.
Place oil dough inside the water dough, roll into a ball, then form ball into a short log shape.
Repeat for each remaining pair of water and oil doughs.
Take a piece of the combined log shaped dough and gently flatten with a rolling pin along the length of the dough into a flat rectangle.
Starting from the short side of the rectangle, tightly roll the dough from on end to the other.
This forms another short log shape but with the inside of the dough coiled.
Set aside and cover and repeat for each remaining uncoiled log.
For each coiled log, repeat flattening and rolling one more time.
Set aside and cover.
For each dough, divide into 3 pieces but cutting across the coil.
Take one of these pieces and flatten with rolling pin in a flat circle.
You should be able to see the spiral shape in the dough by now.
This will be casing used to make a single curry puff.
Add filling and 1 slice of egg in the casing and fold over into a half circle.
Fill enough to allow for 1cm of dough along the edge.
Pinch the edge tightly to secure the filling.
To make pleats, pinch tightly and fold as shown in the video.
Deep fry the curry puffs in vegetable oil on medium heat for 10-15 mins until golden brown.
Fry in batches to avoid overcrowding and maintain constant oil temperature.
Drain and allow to cool before serving.
-------------------------------------------------------------
Credits: www.bensound.com (music)
-------------------------------------------------------------
#currypuff #chickencurrypuff #spiralcurrypuff 
Хобби
![Sean Rii, Karyon, Sharzkii - Taungule [My Love] (Official Music Video)](http://i.ytimg.com/vi/eJoMuypbSzQ/mqdefault.jpg)
![大咖喱角 ｜ 新加坡🇸🇬 [老❌记咖喱角] ? ? | How To Make Big Curry Puffs ｜ Karipap Kentang Rangup](/img/1.gif)
Thank you very much for sharing this awesome recipe. Honestly, so far, your recipe is the best that I had came across. I really appreciate it.
thank you :)
Best recipe for the paste and meat I have seen so far! Teri makasi.
Thank you, hope you enjoy making it :)
these look amazing, what a treat!!
thank you :)
thank you..the BESTTTTT recipe ❤️
Hope you enjoy
I know It's a legit recipe when you used vegetable shortening... awesome ❤
👍
I will trt this recipe thank u so much ❤️
Hope you enjoy
Hello. Thank you and Nice video!
Can I replace the shortening with margarine?
If yes, how much margarine should I use?
And will the outcome be the same ?
Enjoy your curry puff demo. May I get the recipe so I can try making. Thanks
Hi there, please see the description for the full recipe
What can I use instead of vegetable shortening please? I still want puffy one too!!!!! Can you recommend me any products?
The video guide me a lot!!!!!!! 😍😍😍
Hi there, traditionally margarine is also used to make curry puffs. It needs some fat content to turn out puffy and flaky. You can try butter too but we have not used it for this before.
This looks beautiful and so delicious! I have two questions:
- How much should I reduce the child’s to if I only want them mildly spicy?
- Can I swap out a different kind of meat for the chicken without changing the rest of the filling?
Thanks for the great video. :)
Hi there, thank you for watching :)
To answers your questions:
- You can reduce the spiciness by removing the seeds from the red chilli and birdseye chilli. Keep the chilli itself as this helps give the filling some colour. If that is still too spicy, you may consider also removing the seeds from the dried chilli.
- You can use ground beef instead. Fry it first before adding to the curry mixture. Otherwise, you could also leave out the meat and make it a vegetarian curry puff.
Hope that helps :)
@@Yummeth That helps a lot! Thanks so much. I’ll try to come back and let you know how it turned out. :)
How would you freeze these?
Hi there, once you've made the curry puffs (before frying) you can put them in a zip lock bag and into the freezer
Can we bake it??
you can
Hi may I know how long can this be kept on kitchen top before it turn soft? Mine turn soft and oily after 3-4 hours
Hi there, ensure that it's drained well using kitchen paper immediately after frying. It shouldn't turn soft that way. Hope that helps :)
@@Yummeth thank you so much for your fast reply. Appreciate it and thank you for sharing a great recipe
@@pcpc2974 you're welcome :)
Can I refrigerate these overnight before cooking?
yes you sure can
It took me a while since it said curry paste to realise that there is no additional actual curry paste used...its just a paste made up of all goven ingredients, is that correct? I am making it now and i am like omygawd, what do i do next?
Been making puffs for months now and i went on a shopping trip just to gather all the ingredients. I am stuck as i am unsure wrther i missed out something here, no curry powder??
That is correct, this is a make from scratch recipe. The blended ingredients is the paste. There is no curry powder required, the mix of spices creates what you're thinking of as the curry flavour
@@Yummeth thank you for the reply. I did it but could not buy peanut oil so next time, i will do it home made. Also, my paste is not as reddish as jn video due to maybe my dried chili...but they all like it😬😅
@@antonisheridanderby8176 Great to hear that the final result tasted good. You can use oils other than peanut oil and try adding a few more fresh chilli without the seed to make it more red
Sorry can’t see the instructions on the video
Hi there, please see description for the full recipe
@@Yummeth yep saw it on iPad but couldn’t see on iPhone. Thanks saw in description
Not very clear. Quickly