The Malaysian Karipap Ayam, or Chicken Curry Puff, is a simple and tasty snack that is loved by everyone of all ages across Malaysia and South East Asia. It is a deliciously popular breakfast item and equally enjoyed as an afternoon or evening snack. The Karipap can be found at most stores, and almost always at every roadside Hawker food stall. On my journey each day from my home in Kuala Lumpur to my work place in Setia EcoHill, Kajang, I stopped most mornings at one of the Petronas service station to get my fix! (true story and they were superb)
The Karipap contains a thick curried potato mix in a pastry shell. Usually the you’ll be able to find chicken, sardine and beef. This recipe is my personal favorite, and its all Chicken!
Regional Variations Of Karipap Ayam
Karipap Ayam, also known as Chicken Curry Puff, is a popular snack enjoyed in various parts of Asia and beyond. While the basic concept of a pastry filled with chicken curry filling remains constant, the flavor, texture, and preparation method can vary significantly across different regions. Here’s a look at some of the regional variations of Karipap Ayam:
Malaysia and Singapore:
Karipap Ayam is a beloved snack in Malaysia and Singapore, where it is commonly sold in street food stalls and bakeries. The pastry shell is typically made with a flaky or shortcrust pastry, and the filling consists of a fragrant and spicy chicken curry mixture. Some variations may include potatoes, carrots, or hard-boiled eggs in the filling. The Karipap Ayam in Malaysia and Singapore is often deep-fried for a crispy exterior.
Indonesia:
In Indonesia, a similar snack called Karipap Pusing is popular, which is essentially a larger version of Karipap Ayam. The pastry used is typically a buttery shortcrust pastry, and the filling includes not only chicken curry but also mixed vegetables like carrots, peas, and sometimes shrimp. This karipap is often baked instead of fried.
Thailand, India, Middle East and Western Variations:
In Thailand, a variation of Karipap Ayam known as Fried Massaman Puff is commonly found. The pastry shell is usually made with a thin and crispy puff pastry, and the filling consists of a spiced pork curry mixture. Massaman Puff may also contain ingredients like potatoes, onions, and peanuts for added flavor and texture.
In India, especially in South Indian communities, a similar snack called Samosa is enjoyed. The pastry shell is typically made with a flaky puff pastry, and the filling is a spicy curry mixture of chicken or mixed vegetables. Indian Samosa may incorporate local spices like cumin, coriander, and turmeric for a unique flavor profile.
In countries like Lebanon and Turkey, a version of Karipap Ayam known as Sambousek is popular. The pastry shell is typically made with a thin dough similar to phyllo pastry, and the filling consists of a savory mixture of spiced lamb with onions and pine nuts. Sambousek may be baked or fried depending on the region.
In Western countries, Karipap Ayam has been adapted to suit local tastes, with variations like Chicken Curry Pies or Curry Pasties being served in cafes and bakeries. These versions often use a buttery pie crust or puff pastry filled with a creamy chicken curry mixture. Overall, the regional variations of Karipap Ayam highlight the diversity of flavors and culinary techniques across different cultures. Whether fried or baked, spicy or mild, these chicken curry puffs continue to be a popular and comforting snack enjoyed by many around the world.
Here’s The Curry Puff Recipe!
Malaysian Karipap Ayam
10
servings50
minutes40
minutes250
kcal30
g1
hour30
minutesMalaysian Karipap Ayam are one of the most popular street snacks across South East Asia. They are truly delicious snacks. Crisp flaky pastry shells filled with a mild chicken and potato curry. Now this Hawker treat can be served at your table.
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Ingredients
- Filling
5 tbsp 5 tbsp Vegetable Oil
1 1 Medium Red Onion
1/2 tsp 1/2 tsp Kurma Powder
2 tsp 2 tsp Chicken Curry Powder
1 tsp 1 tsp Chili Powder
1/2 tsp 1/2 tsp Turmeric Powder
1/2 Cup 75 g Chicken Breast
2 large 2 large Potatoes
1.5 tsp 1 1/2 tsp Sugar
1/2 tsp 1/2 tsp Black Pepper
1/2 tsp 1/2 tsp Salt
- Pastry
2 Cups 250 g All Purpose Flour
1/2 tsp 1/2 tsp Salt
1/4 Cup 60 g Margarine
2/3 Cup 160 ml Cold Water
dash dash Vegetable Oil
Directions
- Make The Filling First
- Boil the potato until soft. Cool and dice. Then slice and dice the chicken breast.
- Heat the vegetable oil and gently fry the finely chopped onion until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry until aromatic.
- Add the chicken, potatoes, sugar, pepper, salt and cook for 5-7 minutes.
- Mix well and set aside to cool.
- Make The Pastry
- To a large bowl add the all purpose flour, salt and margarine. Mix with a spatula and slowly add the cold water. Just a little at a time. Mix until you form a soft but not sticky dough. You may, or may not, need the full 2/3 cup of water.
- Turn the dough out onto a clean, lightly floured, work surface for 5-6 minutes until smooth.
- Roll the dough into a ball and place it back into the bowl. Cover it with a damp, not wet, cloth and allow to rest for 15 minutes.
- Place the rested dough onto a lightly floured surface and roll out, until approx 1/8 inch thick. Cut into 4 inch diameter circles. Using a small plate or large mug can be a useful template. You can then knead the scraps back into a ball and roll again. You should be able to get 10-12 circles from your dough.
- Assembling Your Karipap
- Place one of the circles of dough on your palm. Spread the dough flat and place a tablespoon of the cool filling in the center of the pastry.
- Carefully fold one side of the dough across to the other to form a semi circle. Seal the edges by pressing and folding back, so that you are pleating the edges of the semi circle together.
- Repeat with the remaining pieces of dough and filling.
- Frying Your Karipap
- To a large saucepan or wok add 2 -3 inches of vegetable oil and place on the heat.
- Deep fry the karipap over a medium-hot heat until crisp and golden brown. Approx 4-5 minutes. Turn once while frying.
- Remove and allow karipap to drain on kitchen towel.
Notes
- If you don’t have kurma powder, any good meat curry powder will do
Nutrition Facts
- Serving Size: 100g
- Total number of serves: 1
- Calories: 250kcal
- Fat: 12g
- Saturated Fat: 5g
- Trans Fat: 0g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 300mg
- Potassium: 200mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 1g
- Protein: 8g
- Vitamin A: 0IU
- Vitamin C: 2mg
- Calcium: 20mg
- Iron: 1mg
- Vitamin D: 0mg
- Vitamin E: 0mg
- Vitamin K: 0mg
- Thiamin: 0mg
- Riboflavin: 0mg
- Niacin: 1mg
- Vitamin B6: 0mg
- Vitamin B12: 0mg
- Folate: 0mg
- Biotin: 0mg
- Pantothenic Acid: 0mg
- Phosphorus: 0mg
- Iodine: 0mg
- Magnesium: 0mg
- Zinc: 0mg
- Selenium: 0mg
- Copper: 0mg
- Manganese: 0mg
- Chromium: 0mg
- Molybdenum: 0mg
- Chloride: 0mg
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