From christieathome.com

Easy & Simple Malaysian Curry Puff (Karipap)

26 servings · 80 min prep · 20 min cook

Ingredients

For the filling

• 1 tsp vegetable oil
• 5.29 oz skinless boneless chicken thighs, finely chopped
• 1 lb yukon gold potatoes, peeled and finely diced
• 1/2 small onion, finely diced
• 2 bay leaves
• 4 tsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp salt

For the dough

• 3.5 cups all-purpose flour
• 1 tsp salt
• 1/2 cup vegetable oil
• 1 1/4 cup water, room temperature

For frying

• 2-3 cups vegetable oil

Steps

1. Heat 1 tsp vegetable oil in a large pan on medium heat. Fry the finely diced chicken until 80% cooked. Add finely diced onions and potatoes, 4 tsp curry powder, ½ tsp salt, ½ tsp ground turmeric, and 2 bay leaves and mix everything together. Cover and cook until potatoes are fork tender. Remove the bay leaves. Then remove and transfer filling to a large bowl or plate to cool down.
2. To make the dough: In a large mixing bowl, whisk together 3 ½ cups all-purpose flour and 1 tsp salt. Make a well in the middle of the flour. In a small saucepan, heat ½ cup vegetable oil on medium-high heat until it begins to smoke. Carefully pour the hot oil into the well and let it bubble for 1 minute. Then whisk the flour and oil together. Add 1 ¼ cup water and mix together with a silicone spatula. Knead the dough into a ball with clean hands.
3. On an evenly floured surface, roll the dough into 1-inch thick log. Then cut the log into 26 x 1-inch wide pieces. Roll each piece into a ball. Roll each ball of dough into a flat 4-inch wide circular wrapper using a rolling pin. Cover the dough wrappers with a clean tea towel to keep them moist.
4. Fill the center of the wrapper with 1 tbsp of the filling. Fold the wrapper over the filling. Pinch the edges until fully sealed. Then roll and pleat the edges using your thumb and index finger. Repeat this process until you have 26 4 tsp curry puffs in total.
5. Heat 2-3 cups vegetable oil in large heavy-bottomed pan on medium heat, around 350 F or insert a wooden utensil into the oil and look for bubbles. Lower 6 4 tsp curry puffs into the hot oil with a slotted spoon. Fry for 3-4 minutes in total until golden brown, flipping half way.

   3-4 min

6. Remove and transfer to a wire rack or paper-towel lined baking sheet to drain off 1 tsp oil. Let them cool down a bit before enjoying!

Nutrition

Per serving

kcal

92

protein

4 g

carbs

18 g

fat

0.5 g

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