The Malaysian Karipap, or 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, especially at the roadside Hawker food stalls.
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The Karipap contains a thick curried potato mix in a pastry shell. However they also are made with chicken, sardine and beef. This recipe is my personal favorite 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:
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.
India:
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.
Middle East:
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.
Western countries:
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.