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Jerk Chicken Curry Puff (Ala Carte)

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A fiery, flavor-forward puff that marries Caribbean heat with Southeast Asian comfort. Tender chicken thigh meets a coconut‑rich, aromatic filling studded with potatoes and scallions, plus a double‑hit of jerk seasoning for smoky, peppery, citrusy depth — balanced by palm sugar and dark soy for a sweet‑savory finish. Toasty thyme and curry leaves mingle with a savory umami lift from fermented soy bean paste, all wrapped in a flaky, butter‑forward pastry you’ll want to bite into immediately.

  • Draws from: Caribbean jerk tradition + Southeast Asian curry‑puff lineage (inspired, not claimed as definitive)
  • Tastes like: smoky‑chili heat, bright citrus pepper notes, creamy coconut, and caramelized savory depth
  • Spice level: Medium — layered heat with a bright, peppery kick
  • Looks like: golden, crimped pastry with a hearty, filled interior
  • Cooked like: bake, air‑fry, or pan‑fry — best served hot
  • Feels like: a bold weeknight treat that’s fuss‑free but full of personality

Ingredients & Allergens

Ingredient: Filling: Chicken Thigh, Onions, Potatoes, Coconut Milk, Spring Onions, Hot & Spicy Jerk Sauce (Scallion, Hot Peppers, Salt, Black Pepper, Pimento (ground), Nutmeg, Citric Acid, Brown Sugar, Thyme Leaves), Ginger root, Garlic, Taucu , Mild Jerk Sauce (Scallions, Hot Peppers, Salt, Pimentto (Ground), Onion, Black Pepper, Nutmeg, Brown Sugar, Citric Acid, Thyme Leaves), Vegetable Oil, Palm Sugar , Dark Soy Sauce , Curry Leaves , Thyme
Dough: All-Purpose Flour, Unsalted Butter, Water, Sugar, Salt, Egg Yolk, Baking Powder, Cornstarch

Allergens:

Cooking Instructions

Whip It Up in 6+ Minutes

Our curry puffs come frozen—no thawing necessary! Just follow these simple step-by-step instructions and enjoy.

Frying (6 minutes)

  1. Heat a pot of oil to 170°F. Use an oil with a high smoke point for safety.
  2. Gently place a puff into the heated oil.
  3. To maintain the oil temperature, wait 15 seconds before adding another puff.
  4. After 6 minutes, carefully remove the puffs using a slotted spoon or sturdy tongs. Let excess oil drip back into the pot.
  5. Test doneness: Insert a toothpick into the dough. If it comes out clean, it’s cooked.
  6. Allow the puffs to rest for a few minutes before serving.

Air Frying (16 minutes)

  1. Place puffs in an oven-safe dish. Move the air fryer rack to the top for quicker, more even cooking.
  2. Optional: Brush puffs with egg wash for a golden-brown finish (this step won’t affect the taste).
  3. Air fry at 400°F for 16 minutes, flipping halfway through.
  4. Test doneness: Insert a toothpick into the dough. If it comes out clean, it’s cooked.
  5. Allow the puffs to rest for a few minutes before serving.

Baking (18 minutes)

  1. Place puffs in an oven-safe dish. Move the oven rack to the top for quicker, more even baking.
  2. Optional: Brush puffs with egg wash for a golden-brown finish (this step won’t affect the taste).
  3. Bake at 425°F for 18 minutes until the pastry is fully cooked.
  4. Test doneness: Insert a toothpick into the dough. If it comes out clean, it’s cooked.
  5. Allow the puffs to rest for a few minutes before serving.

Enjoy your freshly prepared curry puffs!

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