Directions

To Prep

1. Combine all water dough ingredients in a large bowl with fingers into a soft, elastic and non-sticky consistency.
2. Divide mixture in two and roll into balls, then place each in a bowl and cover with cling wrap. Rest for 30 mins.
3. Combine all grease dough ingredients in a large bowl, and knead until combined with a shiny and smooth consistency.
4. Divide mixture in two and roll into balls, then place each in a bowl and cover with cling wrap. Rest for 30 mins.

To Cook

1. In a food processor, add onion, garlic, dried chillies, and curry powder. Process into a paste.
2. Heat oil in a pan. Add in the paste and stir fry until fragrant. Add in chicken, frying until semi-cooked.
3. Add potatoes, sweet potatoes, and soy sauce. Taste and season with salt and sugar if needed. Stir curry leaves through the mixture.
4. Cook until potatoes are tender, then remove from heat and allow to cool.
5. Flatten out the water dough into a round shape large enough to wrap around the grease dough. Place the grease dough ball into the center of the rolled out water dough. Wrap the grease dough with the water dough and pinch edge to seal.
6. Lightly flour the bench and roll out the combined doughs into an oval shape with a rolling pin until thin and sheet-like.
7. Starting from one end, roll dough tightly like a Swiss roll.
8. Slice into 1 cm thick portions. Repeat with remaining dough. Flatten the dough slice into a circle with rolling pin.
9. In a curry puff mold (use hands if you don’t have one), spoon 1 tbsp of filling and 1 sliced quartered egg in the middle of the dough, being careful not to overfill.
10. Seal the dough by pressing the edges together. Crimp by pinching and folding in at a 45-degree angle. Repeat with remaining filling and dough. Set on a lined tray to avoid sticking.
11. Fill a wok with oil and heat on medium high. Carefully place curry puffs into the hot oil and fry until golden brown. Flip over to ensure even cooking. Remove from oil, shake off excess oil and drain on paper towel.
12. Allow to cool for 3-5 mins before serving.