Singapore Chicken Curry Puffs are a beloved snack—crispy on the outside, rich and spicy on the inside. To make them at home, start by preparing the filling. Sauté diced onions, garlic, and ginger until fragrant. Add diced chicken breast, potatoes, curry powder, turmeric, and a splash of coconut milk. Cook until the mixture thickens and the chicken is fully cooked. Let the filling cool.
For the pastry, use either a flaky puff pastry or make traditional dough using flour, butter, water, and a pinch of salt. Roll out the dough and cut into small circles. Place a spoonful of filling in the center of each, fold into a half-moon shape, and seal the edges by crimping.
Deep fry the puffs in hot oil until golden brown, or bake at 180°C (350°F) until crisp and golden. Serve warm with a cup of tea or chili sauce for dipping. These homemade curry puffs bring the authentic taste of Singapore right to your kitchen—perfect for parties, snacks, or even breakfast!
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