• Start by cooking the curry puff filling, whilst the filling cools, you can get started on the dough.
• Saute the onion and garlic in a wok (or a pan) over medium heat. Add the potatoes and stir fry until it softens. Add in the chicken and curry powder.
• Ensure that everything is coated in the curry powder before adding in the water. Add the water slowly (little by little) and allow the curry to simmer.
• Once the potatoes have soften and the curry forms a dry curry mixture, set aside and let cool.

Water Dough:

• Combine ingredients and knead with your fingers until the dough becomes soft, pliable and non-sticky. Divide and roll the water dough into two equal balls. Cover and set aside to rest for at least 30 minutes.

Grease Dough:

• Cube the butter and cut into the flour with two knives and a fork until it resembles crumbly coarse sand. Knead by hand until it turns shiny and smooth (dough-like consistency). This process takes a while so get ready for a work-out! Divide and roll into two equal balls.

Forming the curry puffs:

• Enclose one ball of greased dough into the water dough. The water dough is very pliable so this will be easy to do.
• On a lightly floured surface roll the combine dough into a thin oval shape with a rolling pin. Roll it up and with one end facing you, roll the dough out again into a thin layer.
• Roll the dough up again (see pictorial) before slicing into 1cm disc. Depending on the width of each slice, the number of curry puffs made will differ (larger width, bigger curry puffs).
• Flatten each disc (spirals will be visible at this stage) with care as the dough can easily split into layers.
• Place a tablespoon (or two) of the curry puff filling into the centre of the flatten disc and fold over. Seal the edges of the dough together by pinching and folding the flour to form a rope. (If you have a curry puff mould, use it!)
• To cook, simply deep-fry in hot oil until golden brown. Serve warm!