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Crusty Chicken Briyani Curry Puff
Asian - style Easy Appetizer

Crusty Chicken Briyani Curry Puff

(0)
41Min
Intermediate

A semi-circular pastry with a crispy outer crust made of plain flour mixed with butter, filled with curried potato, meat and sometimes half a hard-boiled egg — the curry puff is a popular snack in Malaysia. Like Indian samosas with vegetable fillings or Portuguese empanada with meat filling, curry puff filling can be a mixture of both.

Curry puffs make a good tea time snack. Here’s a recipe for this mouth-watering pastry with chicken briyani filling! Start by preparing the puff pastry. On a clean surface, mix the flour with MAGGI® CukupRasa™, margarine and water and knead it into a dough. While letting the dough sit for 10 minutes, proceed to cook the filling. In a frying pan, sauté the MAGGI® Hari-Hari Favourites Briyani Rice Mix, frozen mixed vegetables, garlic, shallot, water, chicken breast and curry leaves for 5 minutes.

Next, we proceed with preparing the pastry shell. Get the dough that was set aside earlier and place it on a clean countertop, with a little flour sprinkled under and around it. Using a rolling pin, roll the pastry until it is 3 mm thick. Using a pastry cutter, cut the dough into circles, fill it with the chicken filling, and fold it in half and crimp the edges. Do the same for the rest of the dough and leave them to rest for a while. Now, it’s time to fry these puffs and give them their irresistible crispy golden brown texture! Heat the oil over medium-high heat in a large saucepan or wok and fry all the curry puffs. When it’s done, drain in a colander lined with a paper towel to absorb excess oil. Pour yourself a nice hot cup of tea and enjoy your curry puffs while it’s hot!

Ingredients

12 servings

This dish has been optimized for 12 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
1  tbsp
MAGGI® CukupRasa™
400  g
Flour
100  g
Margarine
300  ml
Water
3  tbsp
MAGGI Nasi Briyani Paste
100  g
Frozen mixed vegetables
3  cloves
Garlic
1 
Shallots
200  ml
Water
300  g
Chicken Breast
1  Stalk
Curry Leaf
1  tbsp
Corn Oil
100  g
Cooking Oil
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Nutrition Value

Energy
239.14 kcal
Protein
10.13 g
Carbohydrates
28.33 g
Fats
9.14 g
Information per serving

Instruction

41 Minutes
  • Step1

    10 Min
    On a clean surface, mix the flour with MAGGI® CukupRasa™, margarine and water and knead it into dough. Let it sit for 10 minutes.
  • Step2

    5 Min
    In a frying pan, sauté the MAGGI® Briyani Paste, frozen mixed vegetables, garlic, shallot, water, chicken breast and curry leaves for 5 minutes. Stir fry until most of the liquid has evaporated.
  • Step3

    5 Min
    Get the dough that was set aside earlier on and place it on top of a clean countertop with a little flour sprinkled under and around it. Roll the pastry until 3 mm thick with a rolling pin.
  • Step4

    5 Min
    Using a pastry cutter, cut the dough into circles and fill it with the chicken filling and fold it as you would fold a regular curry puff – fold in half and seal the edges.
  • Step5

    5 Min
    Do the same for the rest of the dough and leave them to rest for a while. Until then, heat the oil over medium-high heat in a large saucepan or wok to fry the curry puffs.
  • Step6

    10 Min
    When the oil is hot and ready, place 4 curry puffs at a time into the wok and fry until the curry puffs turn a beautiful golden brown. When it’s done, drain in a colander lined with paper towel.
  • Step7

    1 Min
    Pour yourself a nice hot cup of tea and enjoy your curry puffs while it’s hot.
Crusty Chicken Briyani Curry Puff

Step1 of 7

: Water, MAGGI® CukupRasa™, Flour, Margarine

On a clean surface, mix the flour with MAGGI® CukupRasa™, margarine and water and knead it into dough. Let it sit for 10 minutes.

Crusty Chicken Briyani Curry Puff

Step2 of 7

: MAGGI Nasi Briyani Paste, Frozen mixed vegetables, Garlic, Water, Shallots, Curry Leaf, Chicken Breast

In a frying pan, sauté the MAGGI® Briyani Paste, frozen mixed vegetables, garlic, shallot, water, chicken breast and curry leaves for 5 minutes. Stir fry until most of the liquid has evaporated.

Crusty Chicken Briyani Curry Puff

Step3 of 7

Get the dough that was set aside earlier on and place it on top of a clean countertop with a little flour sprinkled under and around it. Roll the pastry until 3 mm thick with a rolling pin.

Crusty Chicken Briyani Curry Puff

Step4 of 7

Using a pastry cutter, cut the dough into circles and fill it with the chicken filling and fold it as you would fold a regular curry puff – fold in half and seal the edges.

Crusty Chicken Briyani Curry Puff

Step5 of 7

Do the same for the rest of the dough and leave them to rest for a while. Until then, heat the oil over medium-high heat in a large saucepan or wok to fry the curry puffs.

Crusty Chicken Briyani Curry Puff

Step6 of 7

When the oil is hot and ready, place 4 curry puffs at a time into the wok and fry until the curry puffs turn a beautiful golden brown. When it’s done, drain in a colander lined with paper towel.

Crusty Chicken Briyani Curry Puff

Step7 of 7

Pour yourself a nice hot cup of tea and enjoy your curry puffs while it’s hot.

Recipe PDF

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