Chicken Curry Puff (with video)

Chicken Curry Puff (with video) shows detailed steps on how to make Chicken Curry Puff.

This is my first “how to cook” video. I chose a recipe that is quite complex; in fact, I think it’s probably my most complex recipe – Chicken Curry Puff. The making of the flaky spiral puff is pretty involved so watching it being made on video will clarify the steps in the recipe.

Still lots to learn on how to produce a perfect cooking show, so please bear with me. Hopefully I will improve on the production from now on. As usual, I welcome all feedback.

Here’s the recipe:



  • 600 gm chicken thigh (cut into small pieces)
  • 5 potatoes (cut into small cubes)
  • 1/2 onion (diced)
  • 1 clove garlic (minced)
  • 1 tablespoon ginger (minced)
  • 2 tablespoons curry powder
  • 1 teaspoon salt
  • 10 curry leaves
  • 3 tablespoons oil


1. Heat the oil and fry the onion, garlic and ginger till fragrant.

2. Add curry powder ad fry till the oil start to separate.

3. Add chicken meat and salt and fry for 2 minutes, ensuring chicken is fully coated with curry paste.

4. Add potatoes and continue to fry for another couple of minutes.

5. Add curry leaves and 2 cups of water and simmer the mixture until the chicken meat and potatoes are soft, with a thick puree-like consistency.

6. Remove to a dish and leave to cool.  I prefer to cook this the day before and leave it in the fridge.


Water dough

  • 250 gm plain flour
  • 1 teaspoon salt
  • 80 ml (1/3 cup) oil
  • 100 ml water

Oil dough

  • 100 gm plain flour
  • 80 ml (1/3 cup) oil


1. Mix all the ingredients for water dough and knead for about 5 mins. Divide the dough into 10 portions.

2. Mix the the ingredients for oil dough. Divide dough into 10 portions.

3. Put a portion of oil dough in the middle of a portion of water dough and wrap it up into a ball.  Repeat the process for the rest.

4. With a rolling pin, roll out the ball to an oval.

5. Roll up oval horizontally into a cylinder.

6. With a rolling pin, roll out into a long strip.

7. Now roll up vertically into a small cylinder.

8. Using a knife, cut the dough into 2.

9. Flatten each piece and roll out into a circle.

10. Add a tablespoon (heaped) of chicken curry filling in the middle and pinch together the edges to seal.  Pleat the edges.

11. Deep fry the curry puffs in batches till golden brown.


Click here for the previous post – chicken curry puff.

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