If you’ve ever had curry puffs fresh from a street vendor in Malaysia, you know how hard it is to stop at just one. Flaky, flavorful, and filled with spiced chicken and potatoes—they’re the kind of snack you crave out of nowhere. Traditionally, they’re deep-fried until golden and crispy, but today, I’m sharing a baked version that still gives you all that rich flavor with a little less grease.
I grew up eating these for tea time with a hot cup of Milo or as a quick breakfast before school. It’s one of those things that just instantly tastes like home. And while fried karipap will always have a soft spot in my heart, this oven-baked version has become a staple in my kitchen—especially when I want something lighter or don’t feel like dealing with hot oil.
Let me show you how I make these golden beauties—crusty on the outside, comforting on the inside.
What Makes These Chicken Curry Puffs Special
These curry puffs are a baked twist on the traditional Malaysian karipap. Instead of frying, we’re baking them for a healthier option. But don’t worry—they’re still packed with that savory, spiced chicken-potato filling that makes them so addictive.
And the dough? It’s got a hint of turmeric, which gives it that beautiful golden hue without relying on frying. A simple egg wash takes care of the rest.
I usually whip up a batch on Sunday afternoons and store them in the fridge for quick snacks through the week. They’re great for lunchboxes, unexpected guests, or just those days when you want something warm and cozy without too much effort.
Why I Started Baking Instead of Frying
I used to think you had to deep-fry curry puffs for them to taste right. That was the rule at home growing up. My mum would stand over a pot of bubbling oil, flipping each one until they were perfectly golden.
But now? I prefer popping them into the oven and walking away. No oil splatter, no watching the stove like a hawk. And the best part? You can bake a whole tray at once. It’s just simpler, especially when life gets busy.
If you’re looking for a healthier take or just want something easier to manage on a weekday evening, this method works beautifully.
Getting That Golden Finish (Without Frying)
One of the things I kept experimenting with was the color. Let’s be honest, we eat with our eyes first. Baked pastries can often look a little pale, and I didn’t want these to end up looking like underdone samosas.
The solution was so simple: turmeric.
It’s already in the filling, so why not add a pinch to the dough too? It gives it that warm, yellow tone and a subtle earthiness that ties it all together.
I also use a basic egg wash before baking—just a beaten egg brushed on top. This combo works wonders. Every time I pull them from the oven, I get that beautiful, golden brown I was aiming for.
Tips for Sealing the Edges
Let’s talk about the edges for a second. I know some folks like to get really precise with crimping, but honestly, it doesn’t have to be fancy.
My mum had her own style—tight, neat little ridges that were almost identical every time. I never managed to do it quite like her. Mine always end up a bit more rustic, but they still hold the filling just fine.
If you’re in a rush or just don’t feel like fussing with the folds, pressing the edges down with a fork works perfectly. It gets the job done and still looks pretty neat after baking.
I’ve even handed this part over to my kids before—it’s a fun little task for them, and it doesn’t matter if the crimping looks wonky. It’s all part of the charm.
How I Usually Serve These at Home
Most of the time, these puffs don’t even make it to the plate. They get eaten straight off the cooling rack. But when I do manage to hold off until serving, I like to pair them with a side of chili sauce or even a cool cucumber raita on hot days.
They make great appetizers if you’re having guests over, and I’ve also packed them for picnics and potlucks—always a hit.
I usually serve them warm, but they’re still delicious at room temperature. That’s probably why they disappear so quickly at gatherings.
Storage Tips
If I’m making them ahead, I let them cool completely and then store them in an airtight container in the fridge. They keep well for up to 4 days, and you can reheat them in the oven or air fryer to get that crispy finish again.
You can also freeze them before baking. Just assemble the puffs, place them on a tray, freeze until solid, then store them in a freezer bag. When you’re ready, bake from frozen—just add a few extra minutes to the baking time.
Baked Chicken Curry Puff
These golden, flaky chicken curry puffs are my homemade twist on a classic Malaysian karipap—but baked instead of fried!
Ingredients
For the Dough:
- 3 ¾ cups bread flour (490g)
- ½ cup unsalted butter, softened (113g)
- 1 egg, at room temperature
- 2 tsp salt
- 1 tsp turmeric powder
- ⅔ cup warm water (160ml)
For the Filling:
- ½ red onion
- 5 garlic cloves
- 5 anchovy fillets
- 2 tbsp dried small shrimp
- 200g minced chicken (about 7 oz)
- 1 lb potatoes, peeled and diced small (450g)
- 2 tbsp curry powder
- ½ tsp garam masala
- 1 tsp turmeric powder
- 1 tsp cayenne pepper
- 1 tbsp sugar
- Salt, to taste
- 1 cup water (250ml), plus more as needed
- ½ cup fresh parsley, finely chopped (15g)
For Brushing:
- 1 egg mixed with a splash of milk (egg wash)
Instructions
- Make the Dough: In a stand mixer with the paddle attachment, cream the softened butter until light. Add the egg and mix until combined. Toss in half the flour, along with the salt and turmeric powder, and mix briefly. Add the remaining flour and continue mixing until the dough resembles coarse crumbs.
- Switch to the dough hook, then slowly stream in the warm water while mixing. Let the dough knead for about 10 minutes until smooth and pliable. Divide it into 20 even portions (around 41g each), roll into balls, and transfer to an airtight container. Cover and chill in the refrigerator for at least 2 hours, or until firm.
- Prepare the Filling: Roughly chop the onion and garlic, then pulse them in a food processor with the anchovies and dried shrimp until it forms a fine paste.
- Heat a drizzle of oil in a large pan over medium-high heat. Sauté the paste until it turns fragrant and lightly golden. Stir in the minced chicken and cook thoroughly, breaking it up as it browns. Sprinkle in the curry powder, turmeric, cayenne, and garam masala—cook for a minute to toast the spices.
- Add the diced potatoes, sugar, salt to taste, and water. Let everything simmer until the potatoes soften and most of the moisture has cooked off. Add more water as needed, but the mixture should be fairly dry by the end. Stir in the chopped parsley and let the filling cool completely.
- Assemble & Bake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Take one dough ball from the fridge and roll it out into a small circle. Spoon some cooled filling into the center, then fold the dough over into a half-moon. Pinch the edges together to seal, and pleat or crimp if you'd like.
- Place on the prepared tray and repeat with the rest, keeping unused dough chilled as you go. Once done, brush each puff with the egg wash.
- Bake for about 25 minutes, or until golden and crisp. Let them cool slightly before enjoying—though they’re pretty irresistible warm from the oven!
Notes
- If your kitchen is warm, only take out a few dough balls at a time while assembling. Keeping the rest cold makes the dough easier to handle and helps with shaping.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 196Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 327mgCarbohydrates: 25gFiber: 2gSugar: 1gProtein: 8g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I use store-bought puff pastry instead of making the dough?
Yes! If you’re short on time, puff pastry is a great shortcut. Just cut, fill, seal, and bake. It’ll give you a flakier texture but still tastes fantastic.
What type of curry powder works best for the filling?
I usually use Malaysian-style curry powder (chicken or meat blend), but any medium-heat curry powder you love will do the trick. Add a pinch of chili powder if you want extra heat.
Can I make these vegetarian?
Absolutely. Swap the chicken for mashed potatoes, green peas, or even cooked lentils. The seasoning stays the same, and it’ll still taste great.
Do I need to serve them with a dip?
Not at all—they’re flavorful on their own. But I personally love them with a side of chili sauce or yogurt-based dip for a little contrast.
Let me know how yours turn out—and if your crimping ends up more like mine or my mum’s. Either way, these baked chicken curry puffs are a keeper.
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