Gluten-Free Karipap (Malaysian Curry Puff)

Discover the irresistible flavors of Gluten-Free Karipap, a Malaysian curry puff reinvented for gluten-free diets! This recipe combines a flaky, tender pastry made from a blend of gluten-free flour, tapioca starch, and xanthan gum with a rich, aromatic filling of spiced chicken, creamy coconut milk, and hearty potatoes. The filling is infused with bold curry powder and turmeric for an authentic, vibrant taste that’s both savory and satisfying. Each pastry is hand-crimped and fried to golden perfection, making these crispy delights the ultimate comfort food snack or appetizer. Ideal for sharing or enjoying solo, these gluten-free curry puffs bring the taste of Malaysia to your kitchen without compromising dietary needs. Perfect for tea-time treats, party platters, or any occasion where bold, warming flavors shine!

Nutriscore Rating: 48/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 10

Ingredients

• 250 grams Gluten-free all-purpose flour
• 30 grams Tapioca starch
• 1 teaspoon Xanthan gum
• 1 teaspoon Salt
• 100 grams Unsalted butter
• 1 Egg
• 60 milliliters Cold water
• 2 tablespoons Vegetable oil
• 1 medium Onion, finely chopped
• 2 Garlic cloves, minced
• 2 tablespoons Curry powder
• 1 teaspoon Ground turmeric
• 200 grams Chicken breast, diced
• 2 medium Potatoes, peeled and small diced
• 100 milliliters Coconut milk
• 1 teaspoon Salt (for filling)
• 1 teaspoon Sugar
• 0.5 teaspoon Freshly ground black pepper
• 0 enough for frying Oil for deep frying

Directions

Step 1

In a bowl, combine gluten-free all-purpose flour, tapioca starch, xanthan gum, and salt.

Step 2

Cut cold butter into small cubes and rub into the flour mixture until it resembles breadcrumbs.

Step 3

Add the egg and mix well.

Step 4

Gradually add cold water and mix until the dough comes together. Do not overwork it. Wrap in plastic and refrigerate for 30 minutes.

Step 5

To make the filling, heat vegetable oil in a pan over medium heat. Sauté onions until translucent, about 5 minutes.

Step 6

Add garlic, curry powder, and turmeric. Cook for 2 minutes until fragrant.

Step 7

Add diced chicken and cook until no longer pink.

Step 8

Stir in potatoes, coconut milk, salt, sugar, and pepper. Cook until potatoes are tender and filling is fairly dry, about 15 minutes.

Step 9

Remove from heat and let cool completely.

Step 10

Roll out the chilled dough between two sheets of parchment paper to a thickness of about 1/8 inch.

Step 11

Cut out circles using a 10cm round cutter. Re-roll as necessary.

Step 12

Place a tablespoon of filling onto each dough round. Fold in half to encase filling and crimp edges with a fork to seal.

Step 13

Heat oil in a deep pan to 180°C (350°F).

Step 14

Fry the karipap in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.

Step 15

Serve warm as a snack or appetizer.

Nutrition Facts

Serving size	(1773.2g)

Amount per serving	% Daily Value*
Calories	7159.3

Total Fat 629.6g	0%
Saturated Fat 128.3g	0%
Polyunsaturated Fat 18.5g
Cholesterol 596.0mg	0%
Sodium 8940.7mg	0%
Total Carbohydrate 328.9g	0%
Dietary Fiber 16.0g	0%
Total Sugars 20.2g
Protein 82.1g	0%

Vitamin D 66.6IU	0%
Calcium 168.9mg	0%
Iron 16.6mg	0%
Potassium 2233.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.5%

Protein: 4.5%

Carbs: 18.0%