Directions

To Cook

1. In a wok, heat oil over medium-high heat. Add the onions and garlic and stir-fry until aromatic.
2. Add the chicken cubes and stir-fry until half cooked. Then, add curry powder, turmeric, cumin, sugar, black pepper, curry leaves and salt. Stir to mix well and allow to cook for another few minutes.
3. In the meantime, make a cornstarch slurry by mixing the chicken stock with 1 tbsp of cornstarch. Keep stirring while you pour the mixture into the chicken. Leave to simmer for a few minutes until the chicken mixture thickens. Transfer to a bowl and set aside to cool.
4. Cut each sheet of puff pastry into 6-8cm squares.
5. Spoon about 2 tbsp of filling onto each square. Then fold pastry diagonally to form a triangle, and press the edges together with you fingers. To make sure the edges are sealed, press the edges with a fork. Transfer curry puffs to a baking tray lined with baking paper. Repeat until all filling/pastry is used up.
6. Preheat oven to 200ºC.
7. Brush the curry puffs with egg wash, then bake for 15-20 mins, or until golden brown.
8. Set aside to cool before serving. Careful, the filling gets piping hot when fresh out of the oven.