Chicken, Sweet Potato Curry Filling

This is a curry puff filling which I use for this steamed pau.  The idea came from Chicken Curry Bread  [very famous in Kampar, Perak.  But much simpler yet nice for hot steaming pau.  Not too spicy for the taste bud though. 

Ingredients

[enough to make 16 medium size paus]

1/2 chicken breast - bones removed and diced

1 medium size sweet potato - parboiled/steamed till soft - diced

1 big onion - chopped

2 sprigs curry leaves

2-3 tbsp meat curry powder mix with 2 tbsp water into paste

2 tbsp oil

salt, pepper and sugar to taste

1. Heat wok with oil, saute onions and curry leaves until fragrant.  Add in curry powder paste.
2. Stir fry until aromatic, add in the chicken.  Continue to fry until chicken is cooked.
3. Add in parboiled potato, stir to mix and add in 100 ml water.
4. Bring to boil and lower heat to cook until chicken and potatoes are soft and almost dry.
5. Dish out to cool and refrigerate until required.

Note

Filling used for my Chicken, Sweet Potato Curry Steamed Paus [recipe here].