Baked Malaysian Chicken Curry Puffs
Golden, half-moon pastries filled with a fragrant, dry Malaysian-style curry of ground chicken and tender potato cubes, cooked with a blended paste of onion, garlic and anchovy plus curry powder, turmeric, chili and a little sugar. The tender, turmeric-tinted homemade dough is crimped by hand and baked with an egg wash instead of deep-fried. A beloved Malaysian teatime snack.
At a glance
Ingredients and method are in the app
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