Chicken Curry Puff
Ingredients
- 300 gWheat flour (sifted)
- 150 gUnsalted butter (cold, diced)
- 200 gGround chicken
- 200 gPotato (in small 5mm cubes)
- 1 pcYellow onion (finely chopped)
- 2 tbspCurry powder
- 1 tspGinger powder
- 2 pcGarlic (minced)
- 10 pccurry leaves
- 100 mlMineral water (ice cold)
- 750 mlPeanut oil (for frying)
- 1 pinchGray sea salt
Method
Golden, bubbly pastry with a satisfying crunch. Inside, a savory filling of chicken and diced potatoes, seasoned with warm, aromatic curry spices.
- 1
In a mixing bowl, rub the flour with cold cubed butter using your fingertips until it looks like coarse sand. Add cold water and salt, then knead quickly into a smooth ball. Rest in the fridge.
- 2
Sauté onion, garlic, and curry leaves in oil. Add minced chicken and diced potatoes. Sprinkle with curry powder and ginger. Simmer until potatoes are tender and the filling is dry.
- 3
Roll out the dough thinly. Cut into 10cm circles. Place a spoonful of cooled filling in the center. Fold into a half-moon and pinch the edges firmly to seal tightly.
- 4
Drop the puffs into hot oil. The crust should turn golden and crispy. Once they float and are well-colored, drain them on paper towels.
Frequently asked questions
How do you get this dish right?
- The filling must be completely cold before assembly to prevent the pastry from softening.
- Do not overwork the dough to maintain its flaky texture after cooking.
How long does this dish keep?
Store for 2 days in the fridge. Reheat in a 180°C oven to restore crispiness.
