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Chicken Curry Puff
Makan Tengah Hari • Malaysia
How to Make Chicken Curry Puff (Traditional & Healthy Version)
Chicken Curry Puff, also known as 'karipap ayam' in Malaysia, is a beloved street snack and lunch treat showcasing the multicultural flavors of Malaysian cuisine. With its crisp, flaky pastry and aromatic chicken curry filling, this dish is a staple at local markets, family gatherings, and festive occasions. The traditional Malaysian Chicken Curry Puff reflects the unique blend of Malay, Indian, and Chinese culinary influences, making it a true representation of Malaysia’s rich food heritage. What makes this healthy Chicken Curry Puff recipe special is the mindful use of wholesome ingredients—lean chicken breast, aromatic rempah (spice paste), and a lighter, oven-baked crust instead of deep frying. The filling features fragrant local ingredients such as lemongrass and curry leaves, creating a deeply satisfying taste without excess calories. Perfect for a nourishing lunch or as a protein-rich snack, this recipe offers all the authentic flavors you love, made with a health-conscious twist.
Bahan-bahan(untuk 2 medium puffs per serving)
- 150g Chicken breast (diced)
- 1/2 medium Yellow onion (finely chopped)
- 1 small Potato (diced)
- 5 leaves Fresh curry leaves
- 1 stalk Lemongrass (white part only, minced)
- 1 tablespoon Curry powder (Malaysian style)
- 2 tablespoons Low-fat milk or light santan (for creaminess) - pilihan
- 1 cup Wholemeal flour (for pastry)
- 2 tablespoons Olive oil (plus extra for brushing)
- 1/2 teaspoon Salt
- 1/4 cup Water (as needed for dough)
- 1/4 teaspoon Black pepper - pilihan
Arahan
- 1
Prepare the pastry by mixing wholemeal flour, 1 tablespoon olive oil, and salt in a bowl. Gradually add water, knead until a smooth dough forms. Cover and set aside.
5 minutes
Don’t overwork the dough for a flakier crust.
- 2
Heat remaining oil in a pan. Sauté onions, lemongrass, and curry leaves until fragrant.
3 minutes
Use low heat to avoid burning the aromatics.
- 3
Add diced chicken and potatoes. Stir in curry powder, salt, and pepper. Cook until chicken turns white and potatoes soften.
7 minutes
Cut potatoes small for faster cooking.
- 4
Stir in low-fat milk or light santan for creaminess. Simmer until mixture is thick and dry. Cool filling completely.
3 minutes
Let the filling cool to prevent soggy pastry.
Kenapa hidangan ini sihat
By baking instead of deep-frying and using wholemeal flour, this version of Malaysian Chicken Curry Puff reduces unhealthy fats and increases dietary fiber. Lean chicken and vegetables provide balanced macros suitable for calorie-conscious eaters. This health-focused recipe allows you to enjoy authentic Malaysian flavors without compromising your wellness goals—a perfect fit for any healthy diet plan.
This Chicken Curry Puff recipe is a nutritious choice thanks to the use of lean chicken breast, which is high in protein and low in saturated fat. Wholemeal flour increases fiber content, supporting digestion and better blood sugar control. Local aromatics like lemongrass and curry leaves provide antioxidants and anti-inflammatory compounds. Potatoes contribute potassium and vitamin C, while light santan or low-fat milk adds calcium with less fat.
Petua
- 💡Tip 1: Chill the filling before assembling to prevent soggy pastry.
- 💡Tip 2: Roll pastry thin for extra crispiness.
- 💡Tip 3: Use a fork or braided crimp for classic karipap look.
Penyimpanan & hidangan
Store cooled Chicken Curry Puffs in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer for best crispiness. Freeze unbaked puffs for up to 1 month and bake straight from frozen.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 170.0 kcal |
