Stir fry Dollee Chicken Curry Paste with the Chicken & Potato. Add water & simmer until Chicken & Potato is cooked. Remove from fire & allow to cool.
Trim skin off bread. Spoon sufficient chicken curry paste onto middle of bread. Put corn starch mixture onto edges, fold over the bread & press down to seal by hand or with a fork. (be careful not to overstuff the bread).
Heat Oil in a pan. Deep fry the Bread Puffs until golden brown. Drain oil and serve.