Curry puffs are typical of street food. There are many versions, sweet or savoury. Discover here curry puffs with potato and chicken.
Serves 2 (8 pieces).
8 squares puff pastry (4 cm x 4 cm)
1 garlic clove
1 coriander root
1 teaspoon white peppercorns
50 g potato, chopped
25 g onion, chopped
50 g minced chicken
½ tablespoon oyster sauce
1 teaspoon fish sauce
1 teaspoon coconut sugar
1 teaspoon turmeric powder
1 teaspoon curry powder
1 tablespoon spring onions, chopped
Vegetable oil, to deep-fry
In a mortar, pound garlic, coriander root and white peppercorn until smooth.
In 2 tablespoons of oil, stir-fry onion and potato for about 3 minutes, stirring frequently. Then add garlic-coriander paste, chicken and seasoning (oyster sauce, fish sauce, sugar). Cook for 1 more minute. Add turmeric powder, curry powder and spring onions, then remove from the heat.
Divide into 8 equal portions and allow it to cool.
Place about 1 tablespoon of filling in the middle of a piece of puff pastry. Lift of the corners to meet its opposite, forming a triangular parcel. Seal the edges using your fingers or using a fork. Repeat until all the mixture is used.
Place the curry puffs in the refrigerator for about 10 minutes and then fry at 155°C for 3-4 minutes or until golden brown.
Serve warm or lukewarm with a sweet and sour cucumber relish.