Cherry & Dennis Helper Habitat
Singaporean Chicken Curry Puffs
新加坡雞肉咖喱角
Recipe overview
Flaky baked pastry pockets filled with fully cooked curried chicken and potatoes.
01
Ingredients
Main ingredients
- 500 g ready-made puff pastry
- 350 g boneless chicken thigh
- 300 g potatoes
- 1 medium onion
- 3 cloves garlic
- 1 egg
Seasoning
- 2 tbsp curry powder
- 1/2 tsp salt
- 1 tsp sugar
- 1 tbsp cooking oil
- 100 ml water
02
Tools
- cutting board
- kitchen knife
- frying pan
- spatula
- mixing bowl
- baking tray
- oven
- pastry brush
- food thermometer
03
Steps
Step 1
Dice chicken and potato
Dice chicken thigh and potatoes into roughly 1 cm pieces.
Step 2
Chop onion and garlic
Finely chop onion and garlic.
Step 3
Soften aromatics
Heat oil in a pan and soften onion and garlic.
Step 4
Toast curry powder
Add curry powder and fry about 30 seconds until fragrant.
Step 5
Add chicken
Add chicken and cook until its surface changes colour.
Step 6
Simmer potatoes
Add potatoes and 100 ml water; cover and simmer.
Step 7
Check chicken temperature
Cook until potatoes soften and thickest chicken reaches 74°C; reduce excess liquid.
Step 8
Cool the filling
Cool the filling completely so it does not soften the pastry.
Step 9
Cut pastry squares
Cut chilled puff pastry into eight equal squares.
Step 10
Fill and seal puffs
Divide filling evenly, fold each square and press edges firmly with a fork.
Step 11
Brush and bake
Brush with beaten egg and bake at 200°C for about 25 minutes.
Step 12
Check and serve
Check pastry is golden and filling is hot; cool briefly before eating.
Common mistakes
- Hot filling melts the pastry layers and prevents a flaky finish.
- Wet or overfilled pastry splits and leaks.
- Golden pastry alone does not prove the chicken reached 74°C.
Tips
Cook the filling fully and reduce it until fairly dry, then cool completely before wrapping. Divide the filling evenly and seal each edge firmly.
