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.


Quick & Easy


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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)


  1. Cut chicken meat into small pieces, add in curry powder, sugar and salt, marinate for about 20 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Cut pastry into a round shape; fill with potato filling and cubed hard-boiled egg.
  6. Fold in half, seal and pleat the edge.
  7. Preheat oven at 210°C - 230°C and bake until golden brown
  8. Serve warm and enjoy.

Notes: Yields 6 large curry puff

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