Free Online Recipes

Filling:
Ingredients A:
1 no onion (remove skin, diced)
200g chicken meat(diced)
2 nos potatoes (boiled, remove skin, diced)

Ingredients B:
3tbsp curry powder
1tsp chilli powder
½ tsp turmeric powder

Ingredients C:
1cup coconut milk

Method:

1. Heat pan with oil, fry onion till fragrant.
2. Add in chicken, stir fry.
3. Add in Ingredients B, stir fry till fragrant.
4. Add in potatoes, stir fry.
5. Pour in coconut milk, stir fry till dry, leave to cool.

Skin:
Ingredients A:
270g plain flour
20g rice flour
10g corn flour

Ingredients B:
120g shortening / butter

Ingredients C: (mix well)
75g water
¼ tsp salt

Method:

1. Rub in Ingredients B into Ingredients A to form bread crumbs.
2. Add in Ingredients C, knead into a smooth dough, cover with cloth and leave aside to rest for 30 minutes.
3. Flatten the dough, roll to 2mm thickness, use round cutter to cut the shape.
4. Wrap the filling, fold into semi circle and seal the sides. Pleat the edges to form flower design or any design.
5. Heat oil, deep fry curry puffs in medium hot oil till golden brown, drain on kitchen paper towel.

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