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Malaysian Chicken Puffs

CarolineArtiss's picture
Ingredients
For pastry
  Plain flour 2 Cup (32 tbs)
  Cold butter 125 Gram, cubed
  Cold water 75 Milliliter
  Salt 1 Pinch
For filling
  Chicken breast 2 Large, cubed
  Potatoes 2 Large, cooked, cubed
  Onion 1 Large, chopped finely
  Garlic 3 Clove (15 gm), chopped finely
  Ginger 1 Teaspoon, chopped finely
  Lime juice 1⁄2 Cup (8 tbs)
  Sugar 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Curry powder 1 Tablespoon (meat)
  Chilli powder 1⁄2 Teaspoon (Optional)
  Curry leaves 5 Medium
Directions

MAKING
1. For making pastry - in a food processor, combine flour and butter. Pulse until combined.
2. Add cold water and pulse to form a ball.
3. In the fridge, put the dough for 30 minutes.
4. For making filling - in a pan, heat oil and add onions, ginger, curry powder, curry leaves and chilli powder.
5. Add chicken, potatoes, sugar and lime juice and water. Simmer until dry.
6. For making puffs - sprinkle flour on working desk and roll the dough.
7. With a cutter, cut circles and stuff the chicken mixture. Pinch the sides together.
8. In a pan, heat oil and deep fry the puffs.

SERVING
9. Serve with tomato sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4
Subtitle: 
Curry Chicken Puffs
All of you who enjoy Malaysian cooking have to try this recipe. These puffs look really delicious. You will enjoy watching the video as the chef explains all the steps so clearly and nicely.

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