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Golden & Flaky: Homemade Chicken Curry Puffs (Step-by-Step Recipe!)

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Golden & Flaky: Homemade Chicken Curry Puffs (Step-by-Step Recipe!)

Chicken curry puffs are the ultimate savory snack. These golden, flaky pastries filled with a flavorful, slightly spicy chicken curry are a delightful treat that’s perfect for parties, afternoon tea, or just a satisfying homemade meal. While they might seem intimidating to make, this step-by-step recipe will guide you through the process, making it easier than you think to create these delicious pockets of goodness in your own kitchen.

## Why You’ll Love This Chicken Curry Puff Recipe

* **Flaky and Buttery Crust:** The secret to a great curry puff is undoubtedly the crust. This recipe uses a blend of butter and shortening to create a truly irresistible flaky texture that melts in your mouth.
* **Flavorful Curry Filling:** The chicken curry filling is rich, aromatic, and perfectly balanced with spices, vegetables, and just the right amount of heat. You can easily adjust the spice level to your preference.
* **Homemade with Love:** There’s something incredibly satisfying about making curry puffs from scratch. You know exactly what ingredients are going in, and the result is far superior to anything you can buy pre-made.
* **Freezable:** Make a big batch and freeze the unbaked puffs for a quick and easy snack anytime you crave them.

## Ingredients You’ll Need

Before you start, gather your ingredients. This recipe is divided into two main components: the pastry dough and the chicken curry filling.

**For the Pastry Dough:**

* 2 cups (250g) all-purpose flour, plus extra for dusting
* 1/2 teaspoon salt
* 1 cup (226g) cold unsalted butter, cut into cubes
* 1/2 cup (113g) cold vegetable shortening, cut into cubes
* 1/2 cup (120ml) ice water
* 1 large egg, beaten (for egg wash)

**For the Chicken Curry Filling:**

* 1 tablespoon vegetable oil
* 1 large onion, finely chopped
* 2 cloves garlic, minced
* 1 inch ginger, grated
* 1 pound (450g) boneless, skinless chicken thighs, cut into small cubes
* 2 tablespoons curry powder (adjust to your spice preference)
* 1 teaspoon turmeric powder
* 1/2 teaspoon cumin powder
* 1/4 teaspoon cayenne pepper (optional, for extra heat)
* 1 medium potato, peeled and diced into small cubes
* 1 medium carrot, peeled and diced into small cubes
* 1/2 cup frozen peas
* 1 cup chicken broth
* 1 tablespoon soy sauce
* 1 teaspoon sugar
* Salt and pepper to taste
* 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
* 2 hard-boiled eggs, quartered (optional)

## Equipment You’ll Need

* Large mixing bowl
* Pastry blender or food processor
* Rolling pin
* 3-4 inch round cookie cutter or bowl
* Baking sheet
* Parchment paper
* Small bowl for egg wash
* Pastry brush
* Large skillet or wok

## Step-by-Step Instructions: Making the Chicken Curry Puffs

Let’s break down the process into manageable steps. Don’t be discouraged by the length; it’s all about following the instructions carefully.

**Part 1: Making the Pastry Dough**

The pastry dough is the foundation of your curry puffs. Cold ingredients and minimal handling are key to achieving a flaky texture.

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt. This ensures even distribution of the salt throughout the dough.

2. **Cut in the Fat:** Add the cold butter and shortening cubes to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening; this is what creates the flaky layers.

* **Tip:** If using your fingertips, work quickly to prevent the butter and shortening from melting.

3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix; you want the dough to be slightly shaggy, not smooth.

4. **Form and Chill the Dough:** Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably overnight. This allows the gluten to relax and the butter to firm up, making the dough easier to roll out.

**Part 2: Making the Chicken Curry Filling**

The filling is where the magic happens! Feel free to adjust the spices to your personal preferences.

1. **Sauté Aromatics:** Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

2. **Cook the Chicken:** Add the cubed chicken thighs to the skillet and cook until browned on all sides. Make sure the chicken is cooked through before moving on to the next step. This usually takes about 5-7 minutes.

3. **Add Spices:** Stir in the curry powder, turmeric powder, cumin powder, and cayenne pepper (if using). Cook for 1-2 minutes more, allowing the spices to bloom and release their flavors. This step is crucial for developing a rich and aromatic curry.

4. **Add Vegetables:** Add the diced potato, diced carrot, and frozen peas to the skillet. Stir to combine.

5. **Add Liquids:** Pour in the chicken broth and soy sauce. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the potatoes and carrots are tender. The liquid should reduce slightly, creating a thick sauce.

6. **Thicken the Sauce:** In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the simmering curry, stirring constantly, until the sauce thickens. This will help bind the filling together and prevent it from being too watery in the puffs.

7. **Season to Taste:** Season the curry filling with salt, pepper, and sugar to taste. Adjust the spices as needed to achieve your desired flavor profile. Remember that the flavors will intensify as the filling cools.

8. **Cool the Filling:** Remove the curry filling from the heat and let it cool completely before assembling the curry puffs. This prevents the pastry dough from melting and becoming difficult to handle.

**Part 3: Assembling and Baking the Curry Puffs**

Now for the fun part – putting it all together!

1. **Preheat Oven:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents the curry puffs from sticking and makes cleanup easier.

2. **Roll Out the Dough:** On a lightly floured surface, roll out the chilled pastry dough to about 1/8 inch thickness. Use a 3-4 inch round cookie cutter or bowl to cut out circles of dough.

* **Tip:** If the dough is sticking, sprinkle a little more flour underneath.

3. **Fill the Dough Circles:** Place a spoonful (about 2-3 tablespoons) of the cooled chicken curry filling in the center of each dough circle. If using hard-boiled eggs, add a quarter of an egg to each puff.

* **Tip:** Don’t overfill the dough circles, or they will be difficult to seal and may burst during baking.

4. **Seal the Edges:** Fold the dough circle in half to form a semi-circle. Crimp the edges tightly with a fork to seal. You can also twist the edges for a more decorative finish. Ensure the edges are sealed properly to prevent the filling from leaking out during baking.

5. **Egg Wash:** In a small bowl, beat the egg with a fork. Brush the top of each curry puff with the egg wash. This will give them a beautiful golden-brown color and a slightly glossy finish.

6. **Bake:** Place the curry puffs on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and flaky. Keep a close eye on them, as baking times may vary depending on your oven.

7. **Cool and Serve:** Remove the curry puffs from the oven and let them cool on a wire rack for a few minutes before serving. They are best served warm, but they are also delicious at room temperature.

## Tips for the Best Chicken Curry Puffs

* **Keep the Ingredients Cold:** This is especially important for the pastry dough. Cold butter and shortening create flaky layers. If the ingredients become too warm, the dough will be tough.
* **Don’t Overmix the Dough:** Overmixing develops the gluten in the flour, resulting in a tough crust. Mix just until the dough comes together.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and the butter to firm up, making it easier to roll out and preventing it from shrinking during baking.
* **Cool the Filling Completely:** Hot filling will melt the butter in the dough, resulting in a greasy and soggy crust.
* **Seal the Edges Tightly:** This prevents the filling from leaking out during baking. Use a fork to crimp the edges or twist them for a more secure seal.
* **Egg Wash is Key:** Don’t skip the egg wash! It gives the curry puffs a beautiful golden-brown color and a glossy finish.
* **Adjust Spice Level:** Feel free to adjust the amount of curry powder and cayenne pepper to your liking. Taste the filling as you go and adjust the seasonings as needed.
* **Make Ahead and Freeze:** You can make the curry puffs ahead of time and freeze them before baking. To freeze, place the unbaked puffs on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.

## Variations and Substitutions

* **Vegetarian Curry Puffs:** Substitute the chicken with vegetables like mushrooms, cauliflower, or chickpeas.
* **Beef Curry Puffs:** Use ground beef or diced beef chuck instead of chicken.
* **Seafood Curry Puffs:** Use shrimp or fish instead of chicken.
* **Sweet Potato Curry Puffs:** Add diced sweet potato to the curry filling for a touch of sweetness.
* **Different Spices:** Experiment with different spice blends to create your own unique curry flavor.
* **Store-Bought Puff Pastry:** If you’re short on time, you can use store-bought puff pastry instead of making your own dough. Just be sure to thaw it completely before using.

## Serving Suggestions

Chicken curry puffs are a versatile snack that can be enjoyed in many ways:

* **As a Snack:** Serve them warm or at room temperature as a satisfying snack.
* **For Parties:** They’re a great appetizer or finger food for parties and gatherings.
* **With Tea:** Enjoy them as part of an afternoon tea spread.
* **As a Light Meal:** Serve them with a side salad for a light and flavorful meal.
* **Dipping Sauce:** Serve with a side of sweet chili sauce or your favorite dipping sauce.

## Storage Instructions

* **Baked Curry Puffs:** Store baked curry puffs in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
* **Unbaked Curry Puffs:** Store unbaked curry puffs in the freezer for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

## Chicken Curry Puff Recipe Card

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**Recipe Name:** Chicken Curry Puffs

**Prep Time:** 45 minutes

**Cook Time:** 35 minutes

**Yields:** Approximately 15-20 puffs

**Ingredients:**

* **Pastry Dough:**
* 2 cups (250g) all-purpose flour
* 1/2 teaspoon salt
* 1 cup (226g) cold unsalted butter, cubed
* 1/2 cup (113g) cold vegetable shortening, cubed
* 1/2 cup (120ml) ice water
* 1 large egg, beaten (for egg wash)
* **Chicken Curry Filling:**
* 1 tablespoon vegetable oil
* 1 large onion, finely chopped
* 2 cloves garlic, minced
* 1 inch ginger, grated
* 1 pound (450g) boneless, skinless chicken thighs, cubed
* 2 tablespoons curry powder
* 1 teaspoon turmeric powder
* 1/2 teaspoon cumin powder
* 1/4 teaspoon cayenne pepper (optional)
* 1 medium potato, diced
* 1 medium carrot, diced
* 1/2 cup frozen peas
* 1 cup chicken broth
* 1 tablespoon soy sauce
* 1 teaspoon sugar
* Salt and pepper to taste
* 1 tablespoon cornstarch mixed with 2 tablespoons water
* 2 hard-boiled eggs, quartered (optional)

**Instructions:**

1. **Make Pastry Dough:** Whisk flour and salt. Cut in butter and shortening until coarse crumbs form. Add ice water until dough comes together. Form into a disk, wrap, and chill for at least 1 hour.
2. **Make Curry Filling:** Sauté onion, garlic, and ginger. Add chicken and cook until browned. Stir in spices and cook for 1-2 minutes. Add potato, carrot, and peas. Pour in chicken broth and soy sauce. Simmer until vegetables are tender. Thicken with cornstarch slurry. Season to taste. Cool completely.
3. **Assemble and Bake:** Preheat oven to 400°F (200°C). Roll out dough and cut out circles. Fill with curry filling (and egg, if using). Fold and crimp edges. Brush with egg wash. Bake for 20-25 minutes, or until golden brown.
4. **Cool and Serve:** Let cool slightly before serving. Enjoy!

## Conclusion

Making homemade chicken curry puffs is a rewarding experience. The combination of the flaky, buttery crust and the flavorful, aromatic curry filling is simply irresistible. With this detailed recipe and step-by-step instructions, you’ll be able to create these delightful snacks in your own kitchen with confidence. So, gather your ingredients, put on your apron, and get ready to enjoy the deliciousness of homemade chicken curry puffs!

Enjoy!

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