November 15, 2006
I must! I MUST! I must increase my PUFF!
I love it when I succeed in something. For some, they say they will be happy when they make a million dollars. For me, it’s something as simple as making a chicken curry puff and making a real good one. It’s your life. You set your own rules on what makes you happy.
The chicken curry puff inspiration was triggered by the fact that I had to pay $1.50 for one tiny puff, so I decided to make some myself. The recipe for the chicken curry puff filling is exactly the same as the chicken curry recipe using the Rasaku Chicken Curry Mix.
Here’s the rest of the cooking method:
1. Follow the puff pastry box instructions and defrost one piece of puff pastry for 40mins (I used Pepperidge Farm Puff Pastry Sheets). While doing so, cover the puff pastry with a damp paper towel to prevent it from drying.
2. Meanwhile, cook the curry chicken and potato according to the Rasaku packet instructions. When ready, cut the chicken and potato into small pieces.
3. Sprinkle some flour onto a cutting board. When puff pastry is soft and at room temperature, cut the puff pastry into 4 equal pieces. Sprinkle some flour onto the rolling pin to prevent the puff pastry from sticking to it. Use the rolling pin to “expand” the puff pastry. Sprinkle more flour if necessary.
4. Using a spoon, transfer the cut curry chicken and potato to the puff pastry.
5. Carefully fold into a triangular shape and squeeze out as much air as possible.
6. Using a fork, crimp (make fork prints) the edges to seal the puff pastry. (If you have trouble making them stick, apply some water to the adjoining edges before crimping.) After that, poke the fork onto the “body” of the pastry puff to make holes. This is to allow steam to escape so that your chicken curry puff will not explode in the oven.
7. When you are done with the crimping of the edges of all 4 chicken curry puff pastry, brush the top with butter, margarine or egg wash, so that they will brown nicely. Transfer them to a 400 degree F preheated oven and cook until the pastry turns golden brown. This will take about 25-30 mins, depending on your oven.
8. Voila! Done! I did! I DID! I did increase my PUFF - My Chicken Curry Puff.
Bite This!
More recipes:
Chicken Recipe (2) - Curry Chicken
Prima Taste Restaurant Food Review - Part 2 of 2
Subscribe to feed
November 15th, 2006 at 5:33 pm
Nice title. Looks like even I could make this.
November 16th, 2006 at 2:33 pm
Of course you can!!
November 16th, 2006 at 9:14 pm
November 17th, 2006 at 8:59 am
US$1.50 for a small curry puff is very expensive you know! That’s equal to S$2.30 and I can buy a plate of Nasi Lemak with that!!
January 6th, 2007 at 1:15 am
i tried this before @ a bakery! & yes they are expensive. i will try this one for sure.
January 6th, 2007 at 3:34 pm
Hehe. Budding Cook, let me know how it goes! I am always excited to read about your adventures in your kitchen
February 2nd, 2007 at 2:33 pm
AHHHH! You guys are killing me! Now I’m craving for curry puff!!!
February 2nd, 2007 at 6:46 pm
Bwahahahhaha *evil laughter*