A traditional Savoury breakfast favourite in Malaysia, the Karipap or Curry Puff resembles a pie stuffed with a delicious chicken curry.
INGREDIENTS Pastry 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
Filling 450g potato, peeled and diced 1 medium onion, diced 200g chicken breast (cut into small pieces, marinate with 1/2tbsp curry powder) 3tbsp of Lingham’s Curry Paste (suggest Kapitan or Penang White Curry Paste) 3tbsp vegetable oil 3 sprigs curry leaves 1 cup water (+/-) 1tsp salt 1tsp chicken powder 1tsp fish sauce
METHOD For Filling 1. Heat oil in wok, add in curry leaves and onion. Sauté onion until translucent then add in potato. 2. Cook until potato has changed colour on the edges then add chicken breast, stir fry for 1-2mins then add in Lingham’s curry paste. Add water and bring to boil. 3. Add salt, sugar, chicken powder & fish sauce to taste, then turn the heat down and cook until potato is soften and the liquid has reduced and form a dry paste. Cool completely before use.
For Pastry 1. In a large mixing bowl, bring 3 types of flours together and mix well. Set aside. 2. Rub in butter with flours until crumble, then add in cooking oil, to mix well. 3. Pour icy cold water over flours, mix thoroughly with a wooden spatula in the mixing bowl. Then, lightly knead till soft dough, do not over work. Cover dough with plastic wrap and rest for at least 15 minutes.
To serve Divide and shape dough into 13g each ball. Then roll out each ball into a 8-10cm circle, wrap in potato filling. Pinch edges to seal, then deep-fry in medium hot oil until golden brown.