3 medium potatoes (peeled and cut into cubes)
1 boneless chicken thigh (remove skin and cut into cubes, seasoned with pinch of salt)
1 medium onion (cubed)
½ packet chicken rendang premix
3 sheets frozen prata
2 tbsp oil
200 ml water
Thought to be inspired by the British Cornish pastry, the curry puffs that we have all come to love and savor were introduced to the Malay Peninsula back in the 1800s. With the puff pastry typically made from scratch with only plain flour and butter, its filling tends to be the highlight of this delectable snack. With the Malays recreating their own Epok-Epok with potato flavored rempah or sardines, to the Indians making meat or vegetable samosas, puffs with curry come in different shapes and sizes, with its key components remaining constant.
Nailing the pastry of curry puffs can be hard due to several factors, such as the humidity of the surrounding to personal preferences. Some prefer it flaky, while others prefer it to simply melt in their mouths. Our easy curry puff recipe, however, not only saves you the hassle of making pastry from scratch but also combines a much-loved bread alternative – Prata! Who would have thought that you could add a twist to your usual Curry Puff by using Prata skin instead? Not only is Roti Prata Curry Puff easy to make since frozen pratas are readily available at most major grocery stores, but it is also a perfect afternoon snack for everyone. It is also a perfect snack to take on the go.
This recipe is also healthier since the curry puffs are being baked instead of being deep-fried in oil. So grab some potatoes, chicken thigh, onions, and frozen pratas and start making your Prata Curry Puff with our easy curry puff recipe.
Yes. You can wrap them and freeze them. You will just need to pop them in the oven the next time you decide to consume them. Be mindful of the fact that food can typically be stored in the fridge for 2-3 days. Curries such as the one in this recipe can only be frozen for up to a week.
Of course! Replace the boneless chicken thighs with other meats such as beef or lamb - as a matter of fact, you could even recreate your own vegan or vegetarian version with only vegetables. However, do note that the cooking time may vary depending on the meats or vegetables you choose to use..
I do not have any Chicken Rendang premix powder at hand, what can I use instead?
Traditional Indonesian rendang powder contains a variety of spice powders such as coriander, turmeric, and chili. Therefore, you could substitute it with other spices and curry powders that you have on hand. Simply ensure that your curry is cooked down and is on the thicker side.
Create a puff with a twist: If you are not a fan of curries, try cooking a stew instead. A different take on the classic chicken pot pie, wrapping up a cooked stew in frozen prata will work too! Try adding in corn or plain flour to your stew so that it does not leak through your wrap. Cheese also works well as a sticking agent.
Up the spiciness: Though the premixed powders do indeed contain a variety of spices, you could add in some chopped up chili for an extra kick.
Aromatic Asian flavors: From star anise to cardamom pods, add these spices into your curry so that their complex flavors can infuse into the gravy.
| When the filling sticks like a thick paste, it's easier to wrap
| You can wrap them and freeze them so you just need to pop them in the oven the next time.
Serve with your favourite beverage