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Curry Puff (Karipap)
A traditional Savoury breakfast favourite in Malaysia, the Karipap or Curry Puff resembed a pie stuffed with a delicious chicken curry.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.
Cooking tools:
- Wok
- Kitchen scale
- Rolling pin
- Mixing bowl
- Wooden spatula
- Plastic wrap
- Chef's knife
- Cutting board
- Stove
- Slotted spoon
- Spoon
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 185g all-purpose flour
- 35g rice flour
- 35g corn flour or tapioca flour
- 35g butter (salted)
- 35g cooking oil or vegetable oil
- 90g icy cold water
- 450g potato (peeled and diced)
- 1 medium onion (diced)
- 200g chicken breast (cut into small pieces, marinate with ½ tbsp curry powder)
- ½ tbsp red chili powder
- 1 tbsp curry powder (chicken or for meat flavour)
- 3 tbsp vegetable oil
- 3 sprigs curry leaves
- 1 cup water (+/-)
- 1 tsp salt
- 1 tsp chicken powder
- 1 tsp fish sauce
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