Late night snack – chicken curry crisps



My version

  1. Dice 1/2 chicken breast 
  2. Marinade chicken with 1 tbsp of each soy sauce, oyster sauce, wine and curry powder, set aside for 30 minutes
  3. Dice, cook and mash 2 medium size potatoes
  4. Dice onion to roughly the size of green peas
  5. Mince 3 chili pepper, 3 cloves of garlic and 1 piece of ginger
  6. Mince cilantro/ parsley and other herbs as you wish *be adventurous a lot of herbs go well with curry like basil, thyme, dill and rosemary


  1. Saute chili, garlic and ginger
  2. Cook onion until soft
  3. Stir in chicken
  4. Add wine and cook till there is no pink in chicken
  5. Stir in green peas and potatoes
  6. Add curry powder and herbs
  7. Test for doneness = taste the mixture and add more flavor if necessary
  8. Set aside for mixture to cool

Making little wraps

  1. Cut spring roll wrappers into 3 long strips so mixture can be wrapped into triangles. You can also make little spring rolls if you wish
  2. Heat pan and pan fry (oil does not cover the entire surface of the pan) the wraps in medium heat until they turn golden
  3. drain oil and serve

Other cooking method

1. deep frying – less time consuming, but uses a large amount of oil

2. pan frying – not as bad as deep frying

3. lightly brush oil on wraps and bake for 4 minutes at 325C or until golden, flip and do the same for the other side

Resource: eat, Little bird – Chicken Curry Puffs

Enjoy 🙂


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