Malaysian Karipap Ayam – Delicious Anytime Snack Chicken Curry Puff

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.

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• 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.

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• Remove and allow karipap to drain on kitchen towel.

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