Chicken Curry Puffs Food

SIMPLE MALAYSIAN CURRY PUFFS RECIPE

Steps:

• Preheat oven to 190C/375F.
• Season chicken with salt and pepper and then fry over medium heat until cooked through (around 7-10 minutes).
• Remove chicken from heat and chop finely.
• In the same pan, add carrot and sauté for 2-3 minutes. Add pickled onion, garlic, and spices (including some salt and pepper). Pour in some broth or water, cook for 2 minutes more, then remove from heat and let cool down completely.
• Roll out a sheet of puff pastry and cut it into medium sized rectangles. Place a nice spoonful of chicken filling on one side of the dough, cover with the other and pinch together using a fork. Cut off the excess to make an even shape. Make small holes at the top to let steam escape.
• Brush puffs with egg wash and bake for 12-15 minutes, depending on size, or until nice and golden.

CURRIED CHICKEN CREAM PUFFS

Steps:

• In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Reduce heat to 375°., In a small bowl, beat the cream cheese, milk, salt, curry powder and pepper until smooth. Stir in the chicken, almonds and onion. Spoon into puffs; replace tops. Place on a baking sheet; bake for 5 minutes or until heated through.

CURRY PUFF

Steps:

• Cook the Curry Potatoes and Chicken first.
• 1. Fry the onion and shallot in the oil.
• 2. Add in the chicken and stir fry till done.
• 3. Add in the pre-cooked potatoes, curry paste, light soya sauce, salt and water.
• 4. Cook on low heat, stirring constantly, till quite dry. Remove from heat.
• To make the Short Crust Pastry,.
• 1. Sift the flour with salt.
• 2. Cut the butter into thin slices.
• 3. Rub the butter quickly and lightly into with the sifted flour with your fingertips; breaking the butter up into smaller bits coated with flour. Lift mixture while rubbing-in to incorporate air. Do not overhandle or the butter will melt and the mixture will become sticky.
• 4. Add the cold water and mix it into a dough ball.
• 5. Spilt the dough ball in half.
• 6. Roll the the dough out quickly on a floured board to about 0.4cm in thickness.
• 7. Use a bowl or cutter of diameter 12cm to cut the dough into circles.
• Putting it All Together.
• 1. Pre-heat oven to 200 degrees celsius.
• 2. Put two tablespoons of curry on each dough circle.
• 3. Wet the edge and fold in half, pinching the edges together.
• 4. Arrange on a baking tray and glaze with eggs.
• 5. Bake on the top shelf of the oven for 20 to 25 minutes.

CHICKEN CURRY PUFFS

Steps:

• Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until the vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in the chicken, then season with salt. Cook and stir until chicken and potato has absorbed most of the liquid, then spread mixture on a plate to cool.
• Preheat an oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1 inch apart.
• Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.

MALAYSIAN STYLE SPIRAL CURRY PUFFS

Steps:

• Peel and chop the onions. Cut the onions into small cubes.
• Cut the chicken breast meat into small dices. Set aside.
• Peel and cut the potato into small dices.
• Cut the lemongrass into small pieces, then mince it. Use only the white section always.
• Minced the ginger and chop the red chili into small pieces
• Saute the onions, lemongrass, ginger, and chili with some vegetable oil in the wok until fragrant. Set aside.
• Sti -fry the chicken meat until it is cooked. Add back the onion,
• Add all the ingredients (except the green peas) to the chicken Stir occasionally to prevent the ingredients from sticking to the wok.
• Add the green peas when the potato cubes are soft.
• Simmer over low heat until the gravy is almost dry.
• Combine all the ingredients for the water dough in the food processor. Remove and roll it into a long rectangle on a piece of plastic sheets.
• Combine all the ingredients for the oil dough in the food processor. Remove and transfer it to the center of the water dough.
• Place the second piece of cling film to cover the oil dough.
• Roll out the dough to form a long rectangle.
• Remove the top film.it stacks up
• Told the dough like closing a book so that it stacks up into 4 layers.
• Chill the dough. Repeat twice of the folding.
• Roll out the dough to a rectangle for the last time. Roll it up like making a Swiss roll.
• Cut the 'Swiss roll' into 20 portions.
• Roll out the pastry into a round shape.
• Place it on the pastry mold. Put the filling at the center of the pastry.
• Close the mold, Press firmly so that the edge is sealed up completely.
• Open the mold to remove the curry puff.
• Deep-fry in vegetable oil at 180°C/350°F for 6 minutes or until golden brown.

CURRY PUFFS 2 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C), or heat a large pot filled halfway with cooking oil to 350°F (180°C). Place a wire rack on top of a baking sheet.
• In large pan, add the vegetable oil, onion, chicken, salt, pepper, cumin, curry powder, and cayenne. Cook for 10 minutes, stirring occasionally, until the onion softens.
• Add the potatoes, peas and carrots, and milk and stir to combine. Cook for 10 minutes, stirring to break up the potatoes, until the curry thickens to the consistency of mashed potatoes. Remove the pan from the heat and let the curry cool for 30 minutes.
• Dust a clean surface with flour and roll out the puff pastry to flatten the seams.
• Using a wine glass, cut out 8 circles from each pastry sheet.
• Scoop 1 tablespoon of the cooled curry filling in the center of a puff pastry circle. Fold the puff pastry in half, press the edges together, and seal the edges in a folding and rolling motion.
• If baking, place the curry puffs on the prepared baking sheet and brush with the egg wash. Bake for 15 minutes, or until golden brown.
• If frying, add the curry puffs to the hot oil in batches and fry for 5 minutes, until golden brown.
• Let cool for 10 minutes before serving.
• Enjoy!

MALAYSIAN CURRY PUFF

Steps:

• In a pot, add vegetable oil and chopped shallots, cook for 30 seconds, then add potato, chicken and 1 tbsp of curry paste. Cook for 30 seconds.
• Add water and coconut milk to pot. Once mixture comes to a boil and chicken is cooked, taste mixture and add more curry paste if needed. Also add salt and sugar to taste.
• Cook until potatoes are tender and cook down the liquid until it looks more like a paste. Turn off heat and let it cool for 30 minutes.
• While waiting for filling to cool, pre-heat oven to 400 degrees F and beat up one egg.
• Cut each puff pastry sheet into 4 squares
• Once filling is cool, add filling to each puff pastry sheet, creating a triangle on one side of the square pastry sheet (see picture). Then brush egg mixture to all sides of the square.
• Fold each square into a triangle and using fingers, gentle press sides to seal. Then using a fork, press to further seal pastry.
• Bring curry puff to baking sheet lined with parchment paper, and brush egg mixture onto the top surface of each pastry. If not using parchment paper, grease the bottom of each puff pastry to prevent it from sticking to pan.
• Bake in the oven for 15-18 minutes or until top is golden brown.
• Remove and cool for 10 minutes.
• Serve and enjoy!

BAKED CHICKEN CURRY PUFFS

Steps:

• Pre-heat oven to 200 degrees C (fan-forced) or 200 C conventional.
• Add the potatoes to a pot of boiling water and cook until just soft. Drain and set aside.
• In the meantime, toast the first 3 spices (cloves, peppercorns, cardamon) in a medium size saucepan over a medium heat, until just beginning to smoke and becoming aromatic. Remove from heat and set aside in bowl,
• Add the next 2 spices (cinammon and chilies), and repeat toasting instructions. Remove and add to same bowl as the other toasted spices.
• Add the last 4 spices (coriander, cumin, fennel and tumeric powder) and repeat toasting. Remove and add to same bowl as the other toasted spices.
• When the spices have cooled, grind with either a mortar and pestle, or in coffee grinder. (Note: I like my spice mix fine, so after grinding in mortar and pestle, I sieve the mixture using a fine net sieve).
• Set the spice mixture aside (when cooled, store in a jar).
• Add a bit of spray oil to the saucepan pan, add the chicken and cook until browned all over and cooked through. Remove and add to a medoim-sized bowl.
• Add 1 1/2 tablespoons of the spice mix to the chicken.
• If needed, add a bit more oil to the pan, and cook the onion until browned, about 4-5 minutes.
• Add the garlic and cook for a further minute.
• Return the chicken and spice mix, and the drained potatoes to the saucepan.
• Cook for a further minutes until all ingredients have mixed in together.
• Add in the sugar and salt, and stir.
• Remove from pan, and add back into the medium bowl. Leave to cool for about 10 minutes.
• Thaw out the puff pastry sheets, and cut each sheet into 9 squares.
• When the mixture has cooled a little, add a heaped teaspoon into the centre of one the pastry square.
• Fold square in half, and pinch edges together to form a triangle shape.
• Place triangles on an oven tray, and spray with oil.
• Cook for 10-15 minutes until golden brown.