Step 1

Heat skillet/wok with oil. Saute onion until soft, about 3-4 minutes. Add chicken pieces and stir fried until they turn color. Add potatoes, curry powder, chili powder and continue to cook for about 5 minutes. Add water or chicken broth, cover with a lid and let it simmer for about 10 minutes until the potatoes are soft. Uncover the lid and continue to cook until liquid has evaporated

Step 2

Sprinkle in the flour and continue to stir fry until the mixture sort of more "glue" together because of the flour. It is easier to wrap it later. Have a taste and adjust seasoning as needed. Remove from the heat and let it cools down completely before wrapping

Step 3

For water dough: Mix flour, salt, sugar in a mixing bowl and stir to mix thoroughly. Rub the butter into the flour to form coarse crumbs. Add the water and gradually mix into a dough. Wrap it up with a plastic wrap while you prepare the oil dough

Step 4

For oil dough: Mix the flour with butter and continue to knead until you can form a dough

Step 5

Get the water dough and flatten into a disc. Place the oil dough on top and wrap the water dough around it. Wrap the whole thing up and let it rest for 10 minutes before rolling the dough out. Don't skip this resting step

Step 6

Portion the filling into 20 equal portions when you are ready to wrap the curry puffs

Step 7

Lightly dust your working surface with a bit of flour. Get the water dough and roll it out into about 14 x 10 inch rectangle. Then roll it up with your fingers, starting from the side near you to the other side (like a Swiss roll)

Step 8

Then rotate the dough 90 degrees to the left or right (doesn't matter). Use a rolling pin to roll it out again to a rectangle. Use your fingers to roll it up again starting from the side near you to the other side like a Swiss roll again. Wrap it up and rest for 15 minutes

Step 9

Cut the dough into 20 equal portions. Keep them covered and work with one dough at a time

Step 10

Lightly dust your working surface with a bit of flour. Flatten the cut dough with your palm and then use a rolling pin to roll it out into a circle, about 5-6 inches in diameter. Place one portion of the filling and egg in the middle (if using)

Step 11

Fold the dough into half to create a half circle and then seal the edge by pinching and folding up (you can watch the video). Repeat with the rest of the doughs and fillings

Step 12

Heat about 4-inches of oil for deep-frying over medium heat and fry in small batches until they are golden brown. Make sure there is enough oil and also to move them around a little bit as they are frying so the curry puff won't be touching the bottom of the pot as it will create a dark burn spot

Step 13

Remove from the oil to an absorbent paper towel. Keep them warm in the oven at 200 F if you like. The fried curry puffs stay crispy for hours at room temperature too

Step 14

Preheat air fryer at 375 F for 10 minutes. Brush the curry puffs with some egg wash. Place the curry puffs in a single layer and bake for 15-20 minutes or until golden brown

Step 15

Preheat oven at 375 F. Line a baking sheet with a parchment paper. Brush the curry puffs with some egg wash. Place the curry puffs on the baking sheet and bake for 25-30 minutes or until golden brown