Low Sodium Karipap (Malaysian Curry Puff)

Delight in the flavors of Malaysian street food with this irresistible Low Sodium Karipap (Malaysian Curry Puff) recipe—an aromatic twist on a beloved classic. Featuring a buttery, flaky pastry paired with a rich, spiced filling made from tender diced chicken, creamy potatoes, and bold curry powder, this version keeps things heart-healthy by skipping added salt without compromising taste. Perfectly baked for a golden, crispy finish, these wholesome curry puffs make an ideal snack or appetizer. With a prep and cook time under 1.5 hours, this recipe invites you to enjoy authentic Malaysian flavors at home with a health-conscious spin.

Nutriscore Rating: 67/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 12

Ingredients

• 250 grams All-purpose flour
• 80 grams Unsalted butter
• 100 ml Cold water
• 2 Medium potatoes, peeled and diced
• 150 grams Chicken breast, diced
• 1 small Onion, finely chopped
• 2 Garlic cloves, minced
• 1 tablespoon Curry powder
• 100 ml Coconut milk
• 2 tablespoons Cooking oil
• 0.25 teaspoon Black pepper
• 0.5 teaspoon Chili powder (optional)
• 50 ml Water

Directions

Step 1

In a large bowl, combine the all-purpose flour with the unsalted butter. Use your fingers to rub the butter into the flour until the mixture resembles breadcrumbs.

Step 2

Gradually add the cold water to the flour mixture, kneading until a smooth dough forms. Cover the dough with a damp cloth and set aside for 30 minutes.

Step 3

In a pan, heat 2 tablespoons of oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

Step 4

Add the diced chicken breast to the pan and cook until the chicken is lightly browned.

Step 5

Stir in the curry powder and chili powder (if using), and cook for 1 minute until fragrant.

Step 6

Add the diced potatoes to the pan, mixing well to coat with the spices.

Step 7

Pour in the coconut milk and water, bringing the mixture to a simmer. Cook until the potatoes are tender and the filling has thickened, approximately 10 minutes.

Step 8

Season the filling with black pepper. Remove from heat and let it cool completely.

Step 9

Preheat the oven to 180°C (350°F).

Step 10

After the dough has rested, roll it out on a lightly floured surface to about 3 mm thickness.

Step 11

Use a round cutter (10 cm in diameter) to cut circles out of the dough.

Step 12

Place a spoonful of the cooled filling onto one half of each dough circle. Fold the dough over the filling to create a semi-circle. Pinch the edges to seal or press with a fork.

Step 13

Arrange the curry puffs on a baking sheet lined with parchment paper.

Step 14

Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown.

Step 15

Let the curry puffs cool slightly before serving. Enjoy your low sodium karipap as a snack or appetizer!

Nutrition Facts

Serving size	(1145.2g)

Amount per serving	% Daily Value*
Calories	2286.3

Total Fat 105.1g	0%
Saturated Fat 46.0g	0%
Polyunsaturated Fat 0g
Cholesterol 311.1mg	0%
Sodium 2181.1mg	0%
Total Carbohydrate 261.2g	0%
Dietary Fiber 13.3g	0%
Total Sugars 13.0g
Protein 79.6g	0%

Vitamin D 13.9IU	0%
Calcium 131.3mg	0%
Iron 19.3mg	0%
Potassium 2194.0mg	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: 41.0%

Protein: 13.8%

Carbs: 45.2%