Curry Puff
Global • non_veg
About Curry Puff
Deep-fried pastry filled with curried potato and chicken
How to Make Curry Puff (Traditional & Healthy Version)
Curry Puff is a quintessential snack found in every corner of Singapore, from bustling hawker centres to iconic kopitiams (local coffee shops). This flaky pastry, filled with aromatic curried chicken and potatoes, exemplifies the fusion influences that shape Singaporean cuisine. The dish’s origins can be traced to early colonial times, when British pasties were adapted by local Malay, Indian, and Chinese communities, resulting in a snack that is uniquely Singaporean. Today, Curry Puff is a beloved treat enjoyed by all ages for breakfast, lunch, or as a midday pick-me-up. What makes Curry Puff so special is its comforting blend of flavors: mildly spicy curry, tender chicken, and creamy potatoes, all enveloped in a golden, crispy pastry. This recipe offers a healthier twist—using less oil and lean chicken breast—while retaining authentic hawker-style taste. Whether you’re grabbing one on the go or sharing a box with friends, Curry Puffs are a symbol of Singapore’s vibrant food culture and multicultural heritage. For calorie-conscious foodies, this version delivers all the satisfaction with lighter ingredients, making it a smart choice for anyone tracking macros.
Ingredients(for 2 medium-sized curry puffs per serving)
- 1 cup Whole wheat flour (Atta or local flour)
- 100g Skinless chicken breast (Diced)
- 1 medium Potato (Boiled and diced)
- 1 small Yellow onion (Finely chopped)
- 1 tablespoon Curry powder (Singapore blend)
- 2 tablespoons Low-fat milk - optional
- 2 teaspoons Olive oil (For sautéing)
- 1 Hard-boiled egg (Sliced, optional) - optional
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/3 cup Water (For pastry dough)
Instructions
- 1
Prepare the pastry by mixing whole wheat flour, salt, and water. Knead until a smooth dough forms; cover and rest for 10 minutes.
10 minutes
Use cold water for a flakier texture.
- 2
Heat olive oil in a pan. Sauté onions until fragrant, then add curry powder. Stir well for 1 minute.
5 minutes
Low heat prevents burning the spices.
- 3
Add diced chicken and potatoes. Cook for 4-5 minutes until chicken is cooked through and potatoes are tender. Season with salt and pepper.
5 minutes
Dice ingredients evenly for uniform cooking.
- 4
Stir in low-fat milk to create a creamy filling. Remove from heat and let mixture cool.
2 minutes
Cooling helps prevent soggy pastry.
Why This Dish is Healthy
By baking instead of deep-frying, this Curry Puff significantly reduces unhealthy fats and calories, making it suitable for weight management. Lean chicken boosts protein intake, aiding satiety and muscle repair. Whole wheat pastry adds fiber for digestive wellness, while the moderate spice profile stimulates metabolism. This snack fits easily into a calorie-controlled diet without compromising authentic Singaporean flavor.
This healthier Curry Puff recipe uses whole wheat flour for added fiber, lean chicken breast for high protein, and minimal oil to reduce saturated fat. Potatoes provide complex carbohydrates and potassium, while onions and curry powder offer antioxidants and anti-inflammatory compounds. The use of low-fat milk keeps the filling creamy but heart-friendly. Each serving delivers a balanced mix of macros, supporting energy and muscle health.
Pro Tips
- 💡Tip 1: Freeze unbaked curry puffs for quick snacks anytime.
- 💡Tip 2: Use a pastry cutter for uniform shapes.
- 💡Tip 3: Add a touch of turmeric for extra color and antioxidants.
Storage & Serving
Store baked curry puffs in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days and reheat in oven for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 22.0 g |
| Total Fat | 13.0 g |
| Fiber | 2.0 g |
