Chicken Curry Puff with Egg
Want to satisfy your curry puff craving? Give this recipe a try by making a couple or make a batch and freeze them so you can enjoy this delicious snack, anytime of the day!
Prep Time
20 min.
Cook Time
20 min.
Total Time
40 min.
Type
Quick & Easy
Difficulty
Novice
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Ingredients
150 g Russet Potatoes (peeled and cut into small cubes) | |
150 g Chicken Breast (cut into small pieces) | |
2 tsp Curry Powder | |
1½ tsp Sugar | |
½ tsp Salt | |
½ tsp Chicken Stock Powder (optional) | |
6 pcs Curry Leaves (optional) | |
20 g Shallot (chopped) | |
2 tbsp Oil | |
3 tbsp Water | |
1 Egg | |
1 pkt Puff Pastry (frozen) |
Instructions
- Cut chicken meat into small pieces, add in curry powder, sugar and salt, marinate for about 20 minutes.
- Steam both Russet potato and egg for 10 minutes. When the egg is done, let it sit in cold water, this will make it easy to peel.
- Heat 2 tablespoons of oil in wok or skillet, sauté chopped shallot until fragrant, add in marinated chicken, 6 pieces of curry leaves (optional), stir fry until almost done.
- Add in steamed potato,½ tsp chicken stock powder(optional)and 3 tablespoons of water, stir until potato filling is thickened; filling should be wet but not dripping. Set aside to cool.
- Cut pastry into a round shape; fill with potato filling and cubed hard-boiled egg.
- Fold in half, seal and pleat the edge.
- Preheat oven at 210°C - 230°C and bake until golden brown
- Serve warm and enjoy.
Notes: Yields 6 large curry puff