Airfryer Chicken Curry Puffs

Curry Puffs are one of the quintessential afternoon snack in Singapore/Malaysia. In Singapore its made with Potato Curry with 1/4 slice of hardboiled egg. Old Chang Kee has been around for eons serving up their delicious curry puffs. Even though their puffs and hardboiled egg serving has gotten smaller over the years, they haven’t failed us with the flavoursome potato curry in every crusty, flaky pastry shell.

I’ve made these curry puffs in my air fryer just for a healthier option of delicious curry puffs. I must say, I wouldn’t have known any different if I was served them at the shops. I hope you give my recipe a shot and let me know how you go air frying your Curry Puffs!!




500g Chicken Thigh, diced small pieces
3 Medium Potatoes, diced into small cubes -soak in mildly salted water for 20mins
5 Tablespoons Baba’s Meat Curry Powder
1 Medium Red Onion, diced finely
3 Tablespoon Garlic, minced to paste
2 Tablespoon Ginger, minced to paste
3 Teaspoons of Tamarind Juice, mix Tamarind block in hot water
2 Tablespoon Panch Phoron (aka. Indian 5 spice blend)
10 Curry Leaves
1.5 teaspoon Chicken stock powder
1/2 tsp Sugar
2 Tablespoon Ginger Juice, Pound ginger and add some hot water
Olive Oil


  1. In a bowl add the diced Chicken, add 2 Tablespoons of Meat Curry Powder and Ginger Juice, and 1 teaspoon of Salt and mix through. Marinate 30mins or prepare a day ahead and marinate overnight (in the fridge).
  2. In a high heated wok, add olive oil and leave to heat for 1min – To the heated oil add the onion and fry for 2mins then minced add the Ginger & Garlic and stir fry till fragrant, slightly brown and the onions a soft/translucent.
  3. Add marinated chicken and stir fry for 1-2mins till well coated with onion/ginger/garlic mixture then add diced potatoes. Stir fry for a further 3mins.
  4. Cover wok and cook on medium heat for 5-10mins.
  5. Uncover and simmer till potatoes & chicken are fully cooked and some half the curry liquid evaporates.
  6. Transfer curry to bowl and allow to cool before wrapping in the curry puff dough.


Dough Recipe


400g Plain Flour (and more for dusting)
210g Salted Butter
110mL Cold Fridge Water
1 tsp Sugar
1 tsp Salt




1. In a large bowl, sift flour into bowl and add Sugar & Salt and stir through.

2. Grate the butter into the large bowl.

3. Add Cold water gradually and knead it until it forms a dough.

4. Shape dough into a ball and place back into large bowl and cover with a damp tea towel. Let it rest for 30 minutes.

5. Roll dough into a long tube and cut into about 35-40g dough and layer onto counter and cover with damp cloth again. Roll dough into about 3mm thickness.

6. Roll out the dough to 3mm thickness

7. Place slice of egg and curry mixture in middle of dough and carefully crimp the edges.

8. At 200C setting, Preheat the Airfryer for 8minutes.

9. Either brush each curry puff heavy handededly with oil or use the olive oil spray and spray each puff well before placing it in the Airfryer basket.

10. Fry for 10 minutes.

11. Remove basket and respray puffs or brush with Olive oil and fry for a further 8-10minutes or until the pastry as a flakey golden colour.

12. Serve hot.

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