Special Recipes

Deep-fried Chicken Curry Puffs

Ingredients

  • Ingredients for inner layer pastry:
  • 260 grams of all-purpose flour
  • 150 grams of Healthy Chef Cooking Oil
  • Ingredients for outer layer pastry:
  • 300 grams of all-purpose flour
  • 5 tablespoons of Healthy Chef Cooking Oil
  • 13 tablespoons of soda water
  • ½ teaspoon of salt
  • 2 ½ tablespoons of sugar
  • Ingredients for filling inside:
  • 450 grams of potato
  • 350 grams of onion
  • 1 gram of chicken
  • 1 tablespoon of Healthy Chef Cooking Oil
  • 1 tablespoon of curry powder
  • 4 tablespoons of sugar
  • 1 tablespoons of oyster sauce
  • 1 ½ tablespoons of white soy sauce
  • 1 ½ tablespoons of seasoning soy sauce (Maggi)
  • 1 teaspoon of salt
  • 5 tablespoons of water

Method

  1. Inner layer pastry, combine all-purpose flour and cooking oil. Start kneading until getting soft and leave for 30 minutes and divide into 20 pieces for 20 grams / piece. 
  2. Outer later pastry, combine all-purpose flour and cooking oil. Start kneading until getting soft and leave for 30 minutes and divide into 20 pieces for 30 grams / piece.
  3. Knead well and stretch the outer layer pasty as flatten the dough and fold over the inner layer pastry.
  4. Kneading the dough and divide into 2 pcs. Roll out little dough and flatten into a round disc. Place the cooked curry filling in the center and fold.
  5. Heat the wok and deep frying for 5-7 minutes or until golden brown.
  6. Remove and drain on a paper. Ready to serve.