Spiral Curry Chicken Puff (Old Chang Kee Style)

Ingredients

• 300 g boneless chicken thigh, finely diced
• 150 g potato, peeled and diced small (about 1 medium potato)
• 1 medium onion (approx 120 g), finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp curry powder (use a mild Singapore-style curry powder)
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 small stalk curry leaves (about 8–10 leaves), chopped (optional but authentic)
• 1 tbsp light soy sauce
• 1 tsp sugar (palm sugar or caster sugar)
• 150 ml chicken stock or water
• 50 ml coconut milk (optional for creaminess)
• 1 tbsp cornflour mixed with 2 tbsp water (slurry) to thicken
• Salt and white pepper to taste
• 2 tbsp vegetable oil (for frying the filling)
• For pastry - Option A (shortcut): 1 pack ready-rolled puff pastry sheet (approx 275–300 g), thawed
• For pastry - Option B (homemade spiral dough): 250 g plain flour, 100 g cold unsalted butter (cubed), 60–80 ml cold water, pinch of salt, plus extra 50 g softened butter for laminating
• 1 egg beaten (for egg wash)
• Neutral oil for deep-frying (if frying) or extra butter for brushing (if baking)

Step-by-Step Method

1. Prepare the filling: heat 2 tbsp vegetable oil in a wok over medium heat until shimmering. Add chopped onion and sauté for 3–4 minutes until soft and translucent.
2. Add minced garlic and ginger, stir-fry for 30 seconds until fragrant. Toss in curry powder, turmeric and coriander powder; fry for 1 minute on low heat to bloom the spices — you should smell the aroma but avoid burning.
3. Add diced chicken and stir to coat in spices. Stir-fry on medium-high for 3–4 minutes until the chicken pieces are sealed and starting to brown.
4. Add the diced potato, curry leaves (if using), light soy sauce, sugar and chicken stock. Bring to a gentle simmer, cover and cook for 8–10 minutes until the potatoes and chicken are tender.
5. Stir in coconut milk (if using) and thicken with the cornflour slurry a little at a time until the mixture holds together but is not overly wet — it should be slightly drier than a curry stew so it doesn’t leak from the puff. Season with salt and white pepper, then transfer to a tray and chill in the fridge until cool (30–45 minutes) — this makes filling easier to shape.
6. Make the pastry: Option A - roll out thawed puff pastry and cut into strips about 6 cm wide and 20–25 cm long. Option B - make a simple laminated spiral dough by rubbing cold butter into flour with a pinch of salt, adding cold water to form a dough, chilling 20 minutes, rolling out, spreading softened butter, folding in thirds and repeating 2–3 times to create layers, then cutting into strips.
7. Assemble spirals: place 1–2 tbsp of chilled filling along the edge of a pastry strip, roll tightly into a log, then coil the log into a spiral disc (tuck the end underneath). Gently flatten the spiral with your palm to form a puff shape. Repeat until all filling and pastry are used. Brush each puff with beaten egg.
8. Cooking method A - Deep-fry (Old Chang Kee style): heat oil in a deep wok or pot to 170–175°C. Fry puffs in batches for 3–5 minutes until golden brown and crispy, turning once. Drain on wire rack. Cooking method B - Bake (shortcut/home): preheat oven to 200°C (fan 180°C). Arrange puffs on baking tray lined with parchment and bake for 18–22 minutes until puffed and golden, brushing once more with egg wash halfway.
9. Rest and serve: let puffs rest 2–3 minutes after cooking. Serve hot with chilli sauce, achar or a wedge of cucumber on the side — perfect for kopi breaks, supper, or a party platter.
10. Storage and reheat: cool completely and freeze on a tray before packing into a freezer bag for up to 1 month. Reheat from frozen in a 180°C oven for 12–15 minutes until hot and crisp, or deep-fry briefly from frozen for best texture.
11. Tips for texture: if the filling seems too wet after chilling, pan-fry briefly to evaporate excess moisture; for extra aroma, stir in a small knob of butter to the hot filling before cooling.