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Chicken curry puffs recipe

By Debbie Teoh
12 February 2010 10:36 AM Updated 19 Oct 2010

Chicken curry puffs recipe

The most sought after savoury snack that appeals to both adults and children is probably the curry puff -- be it fried or baked. Make your own baked version at home.





Makes 20 pieces



3 tablespoons cooking oil

1 clove garlic, peeled and chopped

1 piece 3cm cinnamon stick


3 tablespoons curry powder. Add 2 tablespoons water to make a paste

1 potato (about 150g), peeled and cut into 0.5cm cubes

½ teaspoon chicken stock granules and 125ml water

150g chicken meat, cut into 0.5cm cubes

1 spring curry leaves, chopped

1 big onion, chopped coarsely

1 tablespoon sugar or to taste

1 teaspoon salt or to taste


Store bought pastry, shortcrust/ puff pastry

1 egg, beaten lightly with a fork – for brushing



1 .Heat oil, add cinnamon stick and sauté garlic until light brown.

2. Add curry paste and sauté until fragrant, stirring continuously.

3. Add potatoes and chicken stock, simmer until potatoes are soft and water dries up.

4. Add chicken meat, curry leaves, onions and add seasonings to taste.

5. Dish out and leave to cool.


To assemble curry puffs:

1. Roll out pastry and cut into 7cm circles.

2. Fill centres with a tablespoon of filling and fold pastry over to enclose.

3. Pinch edges to seal, either flute decoratively by hand or press edges with a fork.

4. If you are preparing the curry puffs in advance, you may keep them in the freezer at this point. Puffs store well for 1 week in the freezer.

5. Lay curry puffs onto greased trays, brush with egg wash before baking in a preheated oven at 180ْC for 20-25 minutes.

6. Serve warm.

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