So following on my post a couple of days ago, I had bought a couple of keto curry puffs that were overpriced, dry and tasteless. It was such a disappointment. This was because I hadn’t eaten curry puffs for all of 7 years since I went on a low carb diet. I had been so hopeful when I ordered the curry puffs because they used to be my absolute favourite thing to eat last time when I needed a snack or a quick breakfast. Of course, curry puffs are a terrible carb bomb because they are literally composed of curry potatoes wrapped in fried dough. Over the years, I did think about making low carb curry puffs but somehow I couldn’t get my head around it. I remember researching low carb empanadas recipes which I thought would give a similar dough for curry puffs but somehow I never got down to trying it out.
But since I started using fathead dough recently, making another of my happy snacks of the past, sausage rolls, I realised that the dough recipe could be tweaked to allow more manipulation to form the curry puffs. And so curry puffs were really doable after all.
These curry puffs had a genuine rich curry flavour; I didn’t miss the potatoes at all. Just using chicken alone made this curry puff relatively high protein and much more hearty than the usual curry puff. The next time I make this I will probably do sardines instead because sardine puffs are also a hot favourite in the house.
I baked these curry puffs because I think baking allows the puffs to retain their shape better. I’m not sure if frying the puffs will cause the dough which is high in cheese content to disintegrate. Anyway baking is neater and cleaner and I do love how pretty the curry puffs looked.
So I think the disappointing keto curry puffs that I bought this week were a blessing in disguise. It spurred me on to make 2 new low carb snacks and I got a real kick in eating my all time favourite curry puffs again. I won’t feel deprived the next time I walk by Old Chang Kee!
Low Carb Curry Puffs
- 200-250g chicken breast meat, cut into 1 cm cubes
- 1 large onion, chopped finely
- 1 tbsp chicken curry powder
- 1 tsp chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1 tsp sugar substitute
- 1 tbsp water
- 2 tbsp peanut oil
- 2 hard boiled eggs, cut into 6 wedges each (I used an egg cutter)
- 1.5 cups (175g) shredded mozzarella cheese
- 2 tbsp (30g) cream cheese
- 1 1/4 cup almond flour
- 1 egg, beaten
- Preheat the oven to 180 deg C.
- Heat up 2 tbsp of peanut oil over medium heat in a skillet. Fry the onions till they are translucent and slightly caramelized. Add the chicken pieces and stir fry further, adding the curry powder, coriander powder, turmeric powder, chili powder, salt and sugar substitute. Fry for a few minutes till the chicken is just cooked through and add about 1 tbsp water to just moisten the meat mixture when frying. Remove from heat and set aside.
- In a microwave-proof container, cut the cream cheese into cubes and mix in with the mozzarella. Cover the container and microwave for 1 to 1 1/2 minutes, pausing to stir every 30 seconds or so.
- Stir in the almond flour into the cheese mixture, then add the egg and mix well. The dough will be sticky.
- Roll out the dough between 2 pieces of baking paper to about 0.75 cm thick. Cut out circles of dough (my cookie cutter was about 10 cm in diameter). Place the circle of dough in between another 2 pieces of baking paper and roll out a little thinner, about 0.5 cm thick).
- Place the dough circle on your palm and put a wedge of egg in the center of the dough, and add about a dessert spoonful of the meat mixture next to the egg. Gently fold the dough over the filling to make a neat semi-circle. Pinch the edges closed and flute the edges. Place the curry puff such that it lies on its side on a tray lined with baking paper. Continue to do this for the rest of the curry puffs, rerolling the dough as necessary.
- Bake the curry puffs for 20 minutes, then remove from oven. Serve hot.