Easy & Simple Malaysian Curry Puff (Karipap)

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1. 1Step 1: Heat 1 tsp or 5 ml of vegetable oil in a large pan on medium heat. Fry the finely diced chicken until 80% cooked.
2. 2Step 2: Add finely diced onions and potatoes, curry powder, salt, turmeric, and bay leaves and mix everything together. Cover and cook until potatoes are fork tender.
3. 3Step 3: Remove the bay leaves. Then remove and transfer filling to a large bowl or plate to cool down.
4. 4Step 4: In a large mixing bowl, whisk together all-purpose flour and salt. Make a well in the middle of the flour.
5. 5Step 5: In a small saucepan, heat 1/2 cup or 125 ml vegetable oil on medium-high heat until it begins to smoke. Carefully pour the hot oil into the well and let it bubble for 1 minute.
6. 6Step 6: Then whisk the flour and oil together. Add water and mix together with a silicone spatula. Knead the dough into a ball with clean hands.
7. 7Step 7: On an evenly floured surface, roll the dough into 1-inch thick log. Then cut the log into 26 x 1-inch wide pieces. Roll each piece into a ball.
8. 8Step 8: Roll each ball of dough into a flat 4-inch wide circular wrapper using a rolling pin. Cover the dough wrappers with a clean tea towel to keep them moist.
9. 9Step 9: Fill the center of the wrapper with 1 tbsp of the filling. Fold the wrapper over the filling. Pinch the edges until fully sealed. Then roll and pleat the edges using your thumb and index finger. Repeat this process until you have 26 curry puffs in total.
10. 10Step 10: Heat 2-inches of vegetable oil in large heavy-bottomed pan on medium heat, around 350 F or insert a wooden utensil into the oil and look for bubbles.
11. 11Step 11: Lower 6 curry puffs into the hot oil with a slotted spoon. Fry for 3-4 minutes in total until golden brown, flipping half way.
12. 12Step 12: Remove and transfer to a wire rack or paper-towel lined baking sheet to drain off oil. Let them cool down a bit before enjoying!