In a large mixing bowl, mix all three types of flours together. Set aside.
Cut the butter into small dice, add to the flour along with two pinches of salt, and rub together until you obtain a crumb-like texture. Add the oil, and mix until completely well combined.
Gradually add ice cold water, stirring as you go until you obtain a firm dough. Knead lightly until the dough becomes pliable: do not overwork.
Wrap the dough in cling film, and leave to rest in the fridge for at least 15 minutes.
Peel the onion, and finely dice.
Peel and dice the potatoes. Keep covered with cold water until needed.
Remove the skin from the chicken breasts, if necessary, and dice. Season with two tablespoon of curry powder, salt and pepper. Set aside until needed.
Heat 35ml of il in a wok or a large frying pan, add the onion and curry leaves, and fry until the onions are soft and translucent.
Add the potatoes. Cook until the potatoes begin to brown around the edges, then add the chicken. Stir fry for a further 2 minutes, add the the remaining curry and chilli powders. Fry until fragrant, and enough stock to cover.
Bring to a boil, and allow to cook through.
Adjust the seasoning by adding fish sauce, or a pinch of sugar, if necessary. Continue to cook, stirring constantly, until the potatoes begin to thicken the remaining liquid.
Remove from the heat, and allow to cool down completely before using.
Heat the oil to 180'C.
Divide the dough into approximately 13g balls, this should give you about 30 balls of dough.
Roll out the dough into 8-10cm rounds. Fill with curry. Fold each round in half, and pinch the edges to seal.
Deep fry until golden brown. Drain on paper towels, and serve.
«Try varying the filling with your favourite curry: these pastries are a great way to use up left-over curries. Karipaps can also be pan-fried if you do not want to use a deep-fryer. »