麵皮A：
麵粉：300g
菜油/牛油：80g
糖：½湯匙
水：140ml
油麵皮B：
麵粉：180g
白油/牛油：110g
餡料：
雞肉：100g（切丁）
馬玲薯：3粒（切丁）
大蔥：1粒（切丁）
熟雞蛋：3粒（切丁）
蒜蓉：2湯匙
蔥碎：2湯匙
調味料：
咖喱粉：1湯匙
鹽：2茶匙
雞精粉：2茶匙
糖：2茶匙
油：3湯匙
水：200ml
餡料做法：
1、熱3湯匙油炒香蔥和蒜蓉。加入馬玲薯丁，雞肉丁炒均勻。
2、加入調味料拌炒均勻，加入水用中火燜煮至馬玲薯熟後加入大蔥炒均勻至汁干即可。待冷。（味道自己再拿揑）
麵皮和油皮的做法：
1、麵皮A：把牛油和糖加入麵粉中拌勻，慢慢加入水搓揉成光滑麵糰。放置10分鐘。分成15份。
2、油麵皮B：麵粉和牛油搓揉成油麵團,分成15份。
3、把A麵糰壓扁，包入B麵糰。揉成圓型，扞開成長型（不能太薄，會裂開）捲起，再次扞開成長形捲起，切對半。
4、把切開的那一面沾上少許麵粉（有很多卷形的那一面），向下壓扁，扞開成圓形（不能太薄，會裂開）
5、放入適量的餡料和雞蛋，用手揑成型。或用咖喱角模型壓成型。
6、熱油，把咖喱角用中火炸炸至金黃色即可。
Spiral Curry Puffs
Dough A:
Flour: 300g
Vegetable oil/butter: 80g
Sugar: ½ tablespoon
Water: 140ml
Oily skin B:
Flour: 180g
White oil/butter: 110g
Filling:
Chicken: 100g (diced)
Potatoes: 3 pieces (diced)
Onion: 1 (diced)
Boiled eggs: 3 (diced)
Minced garlic: 2 tablespoons
Chopped shallots: 2 tablespoons
seasoning:
Curry Powder: 1 tablespoon
Salt: 2 teaspoons
Chicken powder: 2 teaspoons
Sugar: 2 teaspoons
Oil: 3 tablespoons
Water: 200ml
Stuffing method:
1. Heat 3 tbsp oil and fry shallots and minced garlic. Add in diced potato, and diced chicken, stir-fry evenly.
2. Add seasonings and stir-fry evenly, add water and simmer over medium heat until the potato is cooked, add the green onions and stir-fry evenly until the juice is dry. Let it cool. (you can adjust the taste yourself)
For dough and oily skin:
1. Dough A: Add butter and sugar to the flour and mix well, slowly add water and knead into a smooth dough. Set aside for 10 minutes. Divide into 15 servings.
2. Oil dough B: Knead flour and butter into oil dough and divide into 15 portions.
3. Flatten dough A and wrap dough B. Knead it into a round shape, unfold the long shape (not too thin, it will split) and roll it up, unfold the long shape again and roll it up, and cut it in half.
4. Dip the cut side with a little flour (the side with many rolls), flatten it down, and open it into a circle (not too thin, it will crack)
5. Put an appropriate amount of filling and eggs, and shape by hand. Or press into shape with a curry puff mold.
6. Heat the oil, deep fry the curry puffs on medium heat until golden brown.
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