Spicy Chicken Curry Puff (Printable View)
Flaky puffs filled with spiced chicken, potato, and onion in golden layers with a crisp finish.
# Ingredient List:
→ Filling
01 -
15 dried red chilies, seeded
02 -
8 shallots, peeled
03 -
2 to 3 tablespoons meat curry powder
04 -
5 tablespoons vegetable oil
05 -
5 curry leaves
06 -
2 pounds chicken breast, diced
07 -
2 pounds potatoes, cut into small cubes
08 -
1 pound yellow onions, diced
09 -
1/2 cup water
10 -
Salt, to taste
11 -
Sugar, to taste
→ Water Dough
12 -
1.5 teaspoons salt
13 -
1 1/3 cups water
14 -
7 1/4 cups all-purpose flour
→ Oil Dough
15 -
1 1/2 cups unsalted butter, softened
16 -
1 1/2 tablespoons ghee (optional)
17 -
5 3/4 cups all-purpose flour
# Preparation Steps:
01 -
Soak dried red chilies in hot water for 5 minutes. Drain, then combine chilies and shallots in a blender and blend until smooth. Mix in meat curry powder to form a paste. Set aside.
02 -
Heat vegetable oil in a wok over medium heat. Add the chili paste and curry leaves; sauté until aromatic. Add diced chicken and potatoes, and stir-fry for 3 minutes. Incorporate diced onions and water, then simmer for 5 minutes until the mixture is nearly dry. Season with salt and sugar to taste, remove from heat, and allow to cool.
03 -
Mix salt and water to create a brine solution. Gradually add the saltwater to all-purpose flour, kneading until a smooth dough forms. Divide dough into portions of 3 ounces and shape each into a ball. Cover and set aside.
04 -
Combine unsalted butter, optional ghee, and flour, kneading until a pliable dough forms. Portion dough into 2 1/2-ounce pieces.
05 -
Flatten a ball of water dough and wrap a portion of oil dough in the center, sealing edges thoroughly. Let rest for 10 minutes. Roll dough into an 8 by 4-inch rectangle. Starting from the short end, roll tightly into a log. Flatten with a rolling pin from the short end and roll up once more into a spiral. Let dough rest for 10 to 15 minutes. Repeat for all portions and cut each spiral into 4 pieces.
06 -
Flatten each cut spiral segment into a disc. Place 1 tablespoon filling in the center, brush edge with water, fold pastry in half, and pinch edges to seal. Crimp edge by pleating to ensure a tight seal.
07 -
Heat sufficient vegetable oil in a wok or deep fryer to submerge pastries. Working in batches, deep fry over medium heat until golden brown. Remove with a strainer and transfer to a cooling rack. Serve warm.
# Supplementary Details:
01 -
Ensure oil temperature is stable during frying to achieve an even golden crust without excessive oil absorption.
02 -
Allow the cooked filling to cool completely before wrapping in pastry to prevent dough from becoming soggy.