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.
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!
Malaysian Karipap Ayam
Yield:
10 Karipap
Prep Time:
50 minutes
Cook Time:
40 minutes
Total Time:
1 hour 30 minutes
Malaysian 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.
Ingredients
Filling
- 5 tbsp Vegetable Oil
- 1 Medium Red Onion, Finely chopped
- 1/2 tsp Kurma Powder, or Chicken Curry Powder
- 2 tsp Meat or Chicken Curry Powder
- 1 tsp Chili Powder
- 1/2 tsp Turmeric Powder
- 1/2 Cup Chicken Breast, Finely diced
- 2 Large Potatoes, Boiled and finely diced
- 1.5 tsp Sugar
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
Pastry
- 2 Cups All Purpose Flour, 300 grams
- 1/2 tsp Salt
- 1/4 Cup Margarine, 56 grams
- 2/3 Cup Cold Water, 160 ml
- Vegetable Oil, For Frying
Instructions
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.
Nutrition Information
Yield 10 Serving Size 10 KaripapAmount Per ServingCalories 323Total Fat 15gSaturated Fat 2gTrans Fat 1gUnsaturated Fat 12gCholesterol 14mgSodium 261mgCarbohydrates 38gFiber 3gSugar 2gProtein 10g