Another delicious recipe from my grandmother.
- 12 eggs
- 750g potatoes
- 600g chicken thigh fillet
- 300g red onion/shallots
- 200g chicken curry powder or 2x170g packets Hai’s Instant Curry Paste
- 6g sugar
- 1kg plain flour
- 375g salted butter
- 2-3 bowls of water
1. Add the room-temperature eggs into boiling water and boil for around 15 minutes. Peel the eggs and cut each hard-boiled egg into quarters. Set aside.
2. Peel the potatoes and boil them till cooked. Cut each potato into half length-wise and flatten it with the blade of the knife. Chop the flattened potato up into cubes.
3. Remove the skin from the chicken and cut into small strips/chunks.
4. Chop the shallots.
5. Add around 3 tablespoons of oil into a heated wok (oil should come up to around 3cm high). Add in the shallot and stir-fry.
6. If using curry powder, follow the instructions on the packet and make it into a paste. If using the instant paste, add it straight into the wok.
7. Add in the chicken and the sugar. Cook for around 5 minutes, until you can smell the spiciness of the curry. LOL I DON’T KNOW HOW TO DESCRIBE. It will take some time.
8. Add in the potatoes and cook for a short while.
9. In a large bowl, add in all the flour. Cut the butter into smaller pieces and rub it into the flour using fingertips.
10. Make a well and add in around 2 bowls of water (or more if required), bit by bit, until the dough comes together. Can add a little oil if the dough doesn’t look like it has enough fats.
11. Knead the dough on a surface until it becomes soft.
12. Pluck out balls of around 4cm in diameter (or the size of the circle made when you do an “ok” sign with your hands). Flatten the ball and roll it out into a circular piece of wrap.
13. Put around 2 teaspoons of the cooked curry filling, 1 quarter of a hardboiled egg and press the opposite ends of the dough together to wrap everything up like a dumpling. Pinch and flatten the edges firmly, pulling slightly to make an extended fin like thing along the edge. Fold this extra dough in by pinching from the one end (using the thumb and index finger) and then press it back into with the fingernail to make the pattern thingy and to seal it properly. LOL I can’t explain this well.
14. Add enough oil in a wok (up to around 1/3 of the wok’s height) and heat it up at high heat. Once the oil is hot enough (bubbles form around an object dipped into the oil), slowly slide the curry puffs in. The dough will turn white and hard almost immediately and flip it over. Turn down the heat and continue to fry the puffs at low heat until brown patches appear on the puffs. Remove the puffs and turn up the heat again. When the oil is hot enough, put the puffs back in and fry at high heat until golden brown. Remove. To continue frying new batches of puffs, use a sieve and remove any sediments (LOL?) in the oil.
15. Alternatively, for a healthier choice, bake the puffs! Apply egg-wash and pop into a preheated oven at 180 degrees celsius until golden brown (not sure for how long, haven’t try this personally yet haha)
Makes 48 curry puffs