Curry Puff
Who says curry puffs need a whole day to make? 🕒🥟 With this super easy recipe by The Meatmen Channel, you can whip up crispy, flaky curry puffs in no time—using OKI Sunflower Oil and puff pastry!
Perfect for a quick snack or meal, these golden bites are filled with a rich and flavorful curry that’ll have everyone coming back for more. 😋 👉 Check out the full recipe and start cooking today!
Perfect for a quick snack or meal, these golden bites are filled with a rich and flavorful curry that’ll have everyone coming back for more. 😋 👉 Check out the full recipe and start cooking today!
Ingredients:
Chicken Marinade:
150g Chicken thigh (boneless and skinless)
1 tbsp Light soy sauce
1 tbsp Meat curry powder
Curry Vegetable:
4 tbsp OKI Sunflower Oil
300g Potatoes (diced)
150g Red onions (diced)
20g Ginger (grated)
4 cloves Garlic (grated)
3 tbsp Meat curry powder
1 tsp Chicken stock powder
½ tsp Sugar
½ tsp Salt
½ tsp White pepper
1 Puff pastry
Egg wash
150g Chicken thigh (boneless and skinless)
1 tbsp Light soy sauce
1 tbsp Meat curry powder
Curry Vegetable:
4 tbsp OKI Sunflower Oil
300g Potatoes (diced)
150g Red onions (diced)
20g Ginger (grated)
4 cloves Garlic (grated)
3 tbsp Meat curry powder
1 tsp Chicken stock powder
½ tsp Sugar
½ tsp Salt
½ tsp White pepper
1 Puff pastry
Egg wash
Featured Products:
OKI Premium Sunflower OilCooking Instructions
1. Cut chicken thigh into small pieces and marinate with curry powder and soy sauce.
2. Heat OKI Sunflower Oil in a pan, fry diced potatoes, onions, and garlic until fragrant. Add curry powder, marinated chicken, salt, sugar, chicken stock, and white pepper. Stir-fry until cooked, then set aside.
3. Flatten puff pastry, cut into 5x5cm squares, and add chicken filling. Fold into triangles, seal with a fork, brush with egg wash, and bake at 175°C for 25 minutes. Serve hot!
2. Heat OKI Sunflower Oil in a pan, fry diced potatoes, onions, and garlic until fragrant. Add curry powder, marinated chicken, salt, sugar, chicken stock, and white pepper. Stir-fry until cooked, then set aside.
3. Flatten puff pastry, cut into 5x5cm squares, and add chicken filling. Fold into triangles, seal with a fork, brush with egg wash, and bake at 175°C for 25 minutes. Serve hot!
