The Curry Puff Recipe Your Family Will Love | Crispy & Flaky!

Make perfect curry puffs (karipap) at home with this full, step-by-step recipe! From the aromatic chicken filling to the flaky layered pastry, this video explains everything you need for crispy, golden curry puffs. This is the same recipe we used in our former restaurant, and now I’m sharing the whole process so you can make perfect curry puffs at home. 📌 Full written recipe blog post here: https://tasteasianfood.com/curry-puff... Ingredients for the filling: 1 tbsp vegetable oil 1 medium-sized onion 2 tbsp Malaysian curry powder 2 tsp chili powder 2 tsp light soy sauce 125g chicken breast meat 125g potato 1 tsp sugar 1 tsp salt 1/3 cup water 30g green peas 2 stalks lemongrass 2 red chilies 1 tsp chopped ginger Ingredients for oil dough: 120g regular flour (or just enough to bind the butter) 80g butter Ingredients for water dough: 210g regular flour 45g butter 20g sugar 1/4 tsp salt 110ml water (quantity might vary slightly according to the type of flour) Method: Part 1- Prepare the Curry Puff Filling Prep Ingredients: Finely chop onion, lemongrass (white part only), ginger, and chili. Dice chicken and potatoes into small, even cubes. Sauté Aromatics: Heat oil over medium. Add lemongrass and ginger, then chili and onion. Cook until soft and fragrant. Add Spices: Stir in curry powder and chili powder for 30–40 seconds. Cook Filling: Add chicken and coat well with spices. Add potatoes, soy sauce, sugar, salt, and a splash of water. Cover and simmer until potatoes are tender and the mixture thickens into a paste. Part 2: How to Make the Curry Puff Dough Make the Oil Dough. Mix flour and butter/oil until a soft, pliable dough forms. Make the Water Dough. Combine dry ingredients, then add water and knead until smooth. Chill for 20 minutes. Wrap, Roll & Create Layers. Roll the water dough into a circle and wrap it around the oil dough. Roll into a rectangle, then roll up like a Swiss roll. Chill 20 minutes. Repeat the roll-and-roll-up process two more times to form layers. Finally, shape into a long cylinder. Portion, Fill & Shape. Chill the cylinder for 1 hour, then cut it into portions. Flatten and roll each piece into a thin round. Place on a curry puff mold, add filling, close firmly to seal and crimp, then remove from the mold. Each piece is now ready to be fried. Part 3: How to Deep-Fry the Curry Puffs Heat oil in a deep pan or fryer to about 170°C. Fry a few curry puffs at a time so they cook evenly. - - - Turn them occasionally and fry over medium heat until golden and crispy (about 6 minutes). Remove and drain on a wire rack or paper towels. Let them cool slightly before serving, as the filling will be very hot. #currypuffrecipe #malaysiancooking #flakypastry #karipappusing #streetfood ======================================= The soundtracks in this video have the following Artlist license: License Owner - KWAN KA PANG License Number - 540246 Amos Ever Hadani - Dancing with My Baby ======================================= Website: https://tasteasianfood.com/   / tasteofasianfood     / kwankapang     / kwankapang     / kwankapang