Malaysian Chicken Curry Puffs (Karipap) with Cucumber-Chili Dip

Steps

1. Step 1

   Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring now and then, until soft and lightly golden, about 6 minutes. Stir in the garlic and ginger and cook 1 minute more.

   8 min

   • 2 tbsp vegetable oil
   • 1 yellow onion
   • 3 cloves garlic
   • 1 tbsp fresh ginger
2. Step 2

   Add the curry powder, turmeric and cayenne and stir for 30 seconds, until the pan smells fragrant. Add the diced chicken and cook, stirring, until it is no longer pink on the outside, about 3 minutes.

   4 min

   • 2 tbsp Malaysian or Madras curry powder
   • 1/2 tsp ground turmeric
   • 1/4 tsp cayenne pepper
   • 12 oz boneless skinless chicken thighs
3. Step 3

   Add the potatoes, water, coconut milk, sugar and salt. Bring to a simmer, cover, and cook until the potatoes are tender, about 12 minutes, stirring once or twice.

   12 min

   • 2 medium Yukon Gold potatoes (about 12 oz)
   • 3/4 cup water
   • 1/3 cup coconut milk
   • 1 tsp sugar
   • 1 tsp salt
4. Step 4

   Uncover and cook over medium heat, mashing some of the potato against the side of the pan with a spoon, until the mixture is thick and holds together with no loose liquid, 3 to 5 minutes. Taste and add salt if needed. Spread on a plate and cool completely, about 30 minutes (or refrigerate up to 2 days).

   35 min, hands-off

5. Step 5

   Heat the oven to 400°F and line two baking sheets with parchment paper.

   400°F

6. Step 6

   On a lightly floured counter, roll each puff pastry sheet into a roughly 12-inch square. Cut 8 rounds from each sheet with a 4-inch cutter or the rim of a bowl, re-rolling scraps once (16 rounds total).

   10 min

   • 2 slices frozen puff pastry sheets (one 17.3 oz package)
   • all-purpose flour
7. Step 7

   Put about 1 1/2 tablespoons of cold filling on one half of each round. Brush the edge with beaten egg, fold over into a half-moon and press out the air as you seal. Press the rim firmly with a fork, or crimp it by pinching and folding the edge over itself in small overlapping pleats.

   15 min

   • 1/2 egg
8. Step 8

   Arrange the puffs on the baking sheets about 1 inch apart, brush the tops with the remaining beaten egg, and cut a small vent in each with the tip of a knife.

   • 1/2 egg
9. Step 9

   Bake until puffed and deep golden brown, 22 to 25 minutes, swapping the trays top to bottom halfway through. Let rest 5 minutes before eating.

   25 min, hands-off · 400°F

10. Step 10

    While the puffs bake, make the dip: stir the vinegar, sugar and salt together until the sugar dissolves, then stir in the cucumber, chili and cilantro. Serve alongside the warm puffs.

    5 min

    • 1/2 English cucumber
    • 1/3 cup rice vinegar
    • 3 tbsp sugar
    • 1/4 tsp salt
    • 1 red chili
    • 2 tbsp cilantro

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026