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As the sun sets and the aroma of spices fills the air, there’s an undeniable sense of comfort that comes with homemade treats. I was reminded of this during a recent gathering with friends when someone brought a platter of golden-brown Malaysian Curry Puffs, or Karipap, straight from their kitchen. The crispy exterior with its flaky texture cradled a warm, flavorful filling that had everyone reaching for seconds.

While they might look fancy or complicated, these curry puffs are surprisingly simple to make and are an impressive addition to any meal or snack time. With a delicious mixture of tender chicken, soft potatoes, and aromatic spices, each bite transports you to the vibrant streets of Malaysia. If you’re ready to take a break from takeout and dive into this delightful culinary adventure, let’s roll up our sleeves and whip up a batch of these irresistible curry puffs!

Why will you love this Malaysian Curry Puff?

Comforting, golden bites: These curry puffs deliver an irresistible crunch, wrapping up a savory filling of seasoned chicken and tender potatoes.
Easy to prepare: Even if you’re new to cooking, this simple process requires no special skills.
Perfect for gatherings: Their vibrant flavors and appealing presentation make them a crowd favorite at parties.
A unique adventure: With aromatic spices, you’ll enjoy a taste of Malaysia right in your home.
Snack or meal: Whether served as an appetizer, snack, or part of a meal, these puffs fit any occasion perfectly. Dive into your culinary creativity and elevate your homemade snacks with this delightful recipe!

Malaysian Curry Puff Ingredients

Get ready to create delicious flavors!

For the Filling
• Skinless boneless chicken thighs – finely chopped for a juicy and tender filling.
• Yukon gold or russet potatoes – peeled and diced to add creaminess and substance.
• ½ small onion – finely diced for a subtle sweetness that enhances the flavor.
• 2 bay leaves – add depth to the filling as they infuse fragrant notes.
• 4 teaspoons curry powder – this is the star of the show, providing that signature Malaysian taste.
• ½ teaspoon ground turmeric – a pinch for color and a hint of earthiness.
• ½ teaspoon salt – essential for bringing out the flavors of the filling.

For the Dough
• All-purpose flour – the base for a flaky, golden exterior.
• 1 teaspoon salt – ensures the dough has flavor throughout.
• ½ cup vegetable oil – added to create a tender, flaky pastry shell.
• 1 ¼ cup water – at room temperature, helps bring the dough together easily.

For Cooking
• Vegetable oil (or any neutral oil) – for frying these delightful morsels until crispy and golden.

Now that you have your Malaysian Curry Puff ingredients ready, let’s dive into creating these delightful bites that will surely impress your family and friends!

How to Make Malaysian Curry Puff

Prepare the filling: Heat 1 teaspoon of vegetable oil in a large pan over medium heat. Add the finely diced chicken and fry until it’s about 80% cooked, stirring occasionally for even cooking.
Mix together: Add the finely diced onions and potatoes, along with curry powder, salt, turmeric, and bay leaves. Stir everything together and cover, cooking until the potatoes are fork-tender. Once ready, remove the bay leaves and transfer the filling to a large bowl to cool.
Make the dough: In a large mixing bowl, whisk together the all-purpose flour and 1 teaspoon salt. Create a well in the center of the flour.
Heat the oil: In a small saucepan, heat ½ cup of vegetable oil over medium-high heat until it begins to smoke. Carefully pour the hot oil into the well in the flour, letting it bubble for about 1 minute.
Combine ingredients: Whisk the hot oil into the flour until combined. Gradually add 1 ¼ cups of room temperature water and mix with a silicone spatula. Knead the dough with clean hands until it forms a smooth ball.
Shape the dough: On a floured surface, roll the dough into a 1-inch thick log. Cut the log into 26 equal 1-inch pieces and roll each piece into a ball.
Form wrappers: Using a rolling pin, flatten each ball into a 4-inch wide circular wrapper. Keep the wrappers covered with a clean tea towel to prevent them from drying out.
Stuff the curry puffs: Place 1 tablespoon of the filling in the center of each wrapper. Fold the wrapper over, pinch the edges to seal, and then roll and pleat the edges using your thumb and index finger. Continue until all 26 curry puffs are assembled.
Fry the puffs: In a large heavy-bottomed pan, heat 2 inches of vegetable oil to about 350°F (175°C). Using a slotted spoon, carefully lower 6 curry puffs into the hot oil.
Cook until golden: Fry the curry puffs for 3-4 minutes, flipping halfway through, until they are golden brown and crispy.
Drain and cool: Remove the puffs and transfer them to a wire rack or a paper-towel-lined baking sheet to drain any excess oil. Allow them to cool slightly before enjoying.

Optional: Serve with a spicy dipping sauce for an extra flavor boost!
Exact quantities are listed in the recipe card below.

Expert Tips for the Best Malaysian Curry Puff

Maintain Temperature: Keep the oil temperature steady at 350°F (175°C) to ensure crispy, golden curry puffs. This helps avoid soggy bottoms.
Don’t Rush Filling: Allow the filling to cool before stuffing; this prevents sogginess in the dough. A warm filling can make sealing difficult.
Knead Well: Make sure to knead the dough until it’s smooth. This ensures a flaky texture in your Malaysian Curry Puff.
Seal Properly: Pinch and pleat the edges well to prevent any filling from spilling out during frying, which can create a mess.
Batch Fry: Fry in small batches to give the puffs room to float and cook evenly. Overcrowding can lead to uneven cooking.

What to Serve with Malaysian Curry Puff?

As you prepare these delightful curry puffs, consider how to elevate your meal with complementary sides that enhance their vibrant flavors.

Fresh Cucumber Salad: A crisp and refreshing addition, this salad adds a cooling crunch that balances the spices in the curry puffs.
Spicy Dipping Sauce: A tangy sauce made with chili and vinegar brings heat and excitement, making each bite of the curry puff a flavorful adventure.
Coconut Rice: The creamy sweetness of coconut rice contrasts beautifully with the savory, spiced filling, creating a harmonious blend of flavors.
Fruit Chaat: A sweet and tangy mix of diced fruits tossed with spices provides a refreshing palate cleanser between bites.
Thai Iced Tea: This smooth, sweet beverage complements the curry puffs perfectly, wrapping the meal in a comforting embrace.
Steamed Vegetables: Bright, colorful veggies add freshness and nutrition, rounding out your plate while keeping the overall vibe light and healthy.

Elevate your dining experience by thoughtfully pairing these sides with your delicious Malaysian curry puffs!

Make Ahead Options

These Malaysian Curry Puffs are a perfect choice for meal prep enthusiasts! You can prepare the filling up to 3 days in advance and refrigerate it in an airtight container—this helps deepen the flavors. Additionally, you can shape the puffs and freeze them for up to 1 month before frying! Just make sure to place parchment paper between layers to prevent sticking. When you’re ready to enjoy, simply fry the puffs directly from frozen, adding an extra minute or two to the cooking time. This way, you’ll have a delightful snack or appetizer ready with minimal effort, just as delicious as if you made them fresh!

How to Store and Freeze Malaysian Curry Puff

Room Temperature: Store leftover curry puffs in a covered container for up to 2 days. Enjoy them within this time to maintain their crispiness.

Fridge: For longer preservation, keep the curry puffs in the refrigerator for up to 3 days. Place them in an airtight container to prevent them from drying out.

Freezer: If you’d like to save them for later, freeze un-fried curry puffs by placing them on a baking sheet until solid, then transfer to a freezer-safe bag for up to a month.

Reheating: To reheat, bake the frozen curry puffs at 375°F (190°C) for 15-20 minutes, or until heated through and crispy. Enjoy a taste of your homemade Malaysian Curry Puff!

Malaysian Curry Puff Variations

Feel free to make these delightful curry puffs your own by experimenting with various ingredients and flavors.

Vegetarian: Replace chicken with finely chopped mixed vegetables like carrots, peas, and bell peppers for a colorful twist.
Spicy Kick: Add diced green chilies or red pepper flakes to the filling for an extra layer of heat that will tantalize your taste buds.
Coconut Twist: Use coconut milk instead of water in the dough for a subtly sweet flavor that enriches the puffs.
Herb Infusion: Incorporate fresh herbs like cilantro or mint into the filling for a refreshing burst of flavor that brightens each bite.
Cheesy Delight: Add shredded cheese to the filling for a creamy, gooey texture that perfectly complements the spices.
Baked Option: Brush the assembled curry puffs with egg wash and bake at 375°F (190°C) until golden brown for a lighter take that’s equally delicious.
Puff Pastry Shortcut: Use store-bought puff pastry instead of homemade dough for a quicker preparation without skimping on that flaky goodness.
Meat Variations: Swap chicken for ground beef or lamb, seasoned similarly, to create a heartier version that’s beloved in many cultures.

Let your culinary creativity shine through these variations and discover your favorite combination! Enjoy the process of making these delicious bites uniquely yours.

Malaysian Curry Puff Recipe FAQs

How do I choose the right potatoes for my Malaysian Curry Puff?
Absolutely! I recommend using Yukon Gold or russet potatoes because they hold their shape well and add a creamy texture to the filling. Look for potatoes that are firm, with smooth skin and no dark spots or blemishes; this ensures freshness and flavor.

How long can I store leftover curry puffs?
You can store leftover Malaysian Curry Puffs at room temperature for up to 2 days in a covered container. If you want to keep them longer, transfer them to an airtight container in the fridge, where they will last for up to 3 days. To preserve their crispiness, enjoy them within these timeframes!

Can I freeze Malaysian Curry Puffs, and if so, how?
Yes, you can certainly freeze un-fried Malaysian Curry Puffs! First, lay them on a baking sheet, making sure they don’t touch each other, and place the sheet in the freezer until they are solid (about 1-2 hours). Once frozen, transfer the curry puffs into a freezer-safe bag. They can last for up to 1 month. When you’re ready to enjoy them, fry them straight from the freezer; just add a minute or two to the cooking time!

What if my dough is too sticky or too dry?
Very common! If your dough is too sticky, try adding a bit more flour—about 1 tablespoon at a time—until it reaches the right consistency. On the other hand, if it feels too dry and crumbly, add a teaspoon of water at a time, kneading until smooth. The goal is a soft, pliable dough that isn’t sticky. Kneading well helps too, as it develops the gluten for flakiness!

Are there any dietary considerations for the ingredients in this recipe?
Absolutely, pay attention to allergies. This Malaysian Curry Puff recipe contains chicken, which may not be suitable for vegetarians. You can substitute chicken with tofu or a mix of vegetables like carrots and peas for a vegetarian option. Also, check if anyone has allergies to any spices like turmeric or curry powder, and feel free to customize the spices to suit your family’s taste!

How can I ensure my curry puffs are crispy after frying?
To achieve that perfect crispy texture, make sure your oil is at the right temperature—around 350°F (175°C) is ideal. If the oil is too cool, the puffs may absorb excess oil, making them greasy rather than crisp. Also, avoid overcrowding the pan; fry them in small batches to ensure they cook evenly. Let them drain on a wire rack or paper towels right after frying for the best results!