Traditional Karipap (Curry Puff)

A savory, deep-fried pastry filled with aromatic chicken and potato curry. A Malaysian tea-time staple.

Courtesy of yatiekitchen.

🤖 An AI Kitchen Experiment:
Please note that this recipe was generated by an Artificial Intelligence. While the ingredients and ratios are based on traditional culinary data, this specific iteration has not yet been kitchen-tested by human hands. If you decide to be our brave volunteer chef, please proceed with culinary curiosity!

Prep Time 45 Mins

Cook Time 20 Mins

Servings 15 Puffs

Ingredients

The Filling (Inti)

• 2 large Potatoes (Ubi Kentang) - diced into small cubes
• 200g Chicken Breast (Dada Ayam) - minced
• 1 large Onion (Bawang Besar) - chopped
• 2 cloves Garlic (Bawang Putih) - minced
• 3 tbsp Meat Curry Powder (Serbuk Kari Daging) - mixed with a little water to form a paste
• 1 sprig Curry Leaves (Daun Kari)
• Sugar and Salt to taste (Gula dan Garam)

The Dough (Doh)

• 3 cups All-Purpose Flour (Tepung Gandum)
• 1/2 cup Cooking Oil (Minyak Masak) - heated until hot
• 1/2 cup Cold Water (Air Sejuk) - approx, adjust as needed
• 1 tsp Salt (Garam) - dissolved in the cold water

Instructions

1. Prepare the Filling: Heat oil in a pan. Sauté chopped onions, garlic, and curry leaves until fragrant. Add the curry paste and cook until the oil separates (pecah minyak). Add the minced chicken and potatoes. Add a splash of water and simmer until potatoes are soft and the mixture is dry (not watery). Season with salt and sugar. Set aside to cool completely.
2. Prepare the Dough: Put the flour in a heat-proof bowl. Carefully pour the hot cooking oil over the flour. Stir carefully with a spoon until crumbly.
3. Knead: Slowly add the salted cold water while kneading. Continue kneading until you get a smooth, non-sticky dough. Let it rest for 15 minutes.
4. Shape: Pinch a golf-ball-sized dough. Flatten it with a rolling pin. Place a spoonful of the cooled filling in the center.
5. Fold: Fold the dough over to create a semi-circle. Press the edges firmly to seal. Pinch and twist the edges to create the classic rope design (kelim).
6. Fry: Heat oil in a wok on medium heat. Deep fry the Karipap until golden brown and crispy. Drain on paper towels.

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