Nothing beats a mid-round snack like a curry puff. Chef Alvin Teo gives us the lowdown on what makes TMCC’s version one of the best.
Ingredients:
For 2 Curry Puffs
- 1.2kg chicken, cut into cubes
- 1.2kg potatoes, cut into cubes
- (about the same size as
- the chicken)
- 200g curry paste
- 40g onions, minced
- 23g sugar
- 7g salt
- 100g curry powder
- 100g chilli paste
For the dough: store-bought frozen pastry dough will be fine
Note: Ingredients may be reduced in proportion for desired servings
Method:
Mix all the ingredients together well. Marinate for about 30 minutes (Pic 2)
Roll out the dough, then cut it into 12-15cm diameter circles.
Spoon the chicken/potato curry mixture into one side of the dough circle (Pic 3), fold over, and seal the ends (Pic 4). Brush with egg wash for that golden colour after cooking (Pic 5).
Place in an oven preheated to 165C (Pic 6). Bake for 35 minutes, remove and let cool.
