Curry Chicken Puff

Curry Chicken Puff


  • 18


  • Cheap


  • Very easy


  • Prep time

  • Cook time


  • 300g chicken thigh fillet
  • 100g potatoes, peeled and diced
  • 80g small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 290g Patak’s butter chicken paste
  • 2 tsp sugar
  • ½ tsp salt
  • 1 egg
  • 5 sheets of ready made puff pastry
  • vegetable oil, for deep–frying


#cookware #ingenio #airfryer #entertaining

This recipe is created by Chloe Sue and Mandy Chai as part of the Share a Plate with a Mate campaign partnership with Oz Harvest.

1. Cut chicken thigh fillets into bite-size pieces, set aside for later. Peel and dice potatoes, chop garlic and onion finely and set aside.

2. In a pan, add some oil and stir fry garlic and onion till translucent. Stir in Patak’s curry paste. Add in the chicken thigh fillets and potatoes. Stir to coat evenly. Season with salt and sugar to taste.

3. Cover with lid and cook on medium heat for 5 minutes. Remove lid and cook further 2-3 minutes or until sauce thickens.

4. Let cool completely.

5. Preheat oven or air fryer at 190 degrees C.

6. Roll out puff pastry on counter and cut into triangles. Place 1 tbsp of the curry filling and fold over. Use a fork to seal the pastry completely.

7. Lightly brush the pastry with egg wash.

8. Place pastry in the oven and bake for 20 minutes or until golden brown.

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