Skip to main content
logo
Food Advertising by

Bread Chicken


Kampar Bread Chicken ..................No, no, this emerged from the kitchen of No-Frills Recipes, a wholesome one-dish meal, a little bit spicy, but sumptous, suitable for lunch or dinner


this is the Chicken Curry that I made with the A+1 meat curry paste, and in the background is the Kenwood breadmaker which helped me with the dough for the bread



the A+1 meat curry paste, it's spicy, so I used only half the paste




the Chicken Curry wrapped up in 2 layers of parchment paper, ready to be 'hidden' in the dough



the bread is all done now ....................'Open Sesame'............like a blooming lotus flower, slowly opening up its petals, revealing ............


what's the 'hidden treasure' ....................mmmmmm.............aromatic Curry Chicken!


what are you waiting for, .......... dunk it in .................. Enjoy ..... Yummy

Recipe for Bread Chicken

Ingredients for the Curry :
  • 800 gm free-range Chicken  -  cut  into bite size
  • 100 gm Shallots  )   Pound
  • 30 gm Garlic       )   or smashed
  • 400 gm Potatoes
  • 5 sprigs Curry leaves
  • 3 stalks Lemon Grass  -  Crushed
  • 500 ml sugarless Soymilk
  • 1/2 cup water
  • 100 gm A1+ meat curry paste
  • Salt to taste
Method :
  1. Marinate the chicken pieces in a teasp of salt, set aside.
  2. Peel and cut the potatoes in quarters, soak them in some salt water to prevent browning.
  3. Saute the pounded garlic and shallots and lemon grass in 4 teasps of oil till aromatic.
  4. Add in 100 gm of the curry paste and curry leaves, fry and put in the potatoes wth 1/2 cup of water.
  5. Add in the chicken pieces and the soymilk and cook  till the meat is tender and the potatoes soft. Do not cover the wok.
  6. Add salt to taste and let cool before wrapping in the parchment paper. Use 1/3 or 1/2 as filling for the bread.
Note:
  1. The curry is best prepared a day before in order to save time and overnight curry definitely tastes better.
Ingredients for the dough, from Kenwood breadmaker
'Dough' cycle :  Time  - 1 hr. 30 mins.
  • 250 ml water
  • 1 Egg
  • 450 gm High Protein flour
  • 1 Teasp Salt
  • 2 Teasp Sugar
  • 1 oz Butter OR 1.1/2 Tablespoons Olive Oil
  • 1 Teasp Dried Yeast
  • Egg Glaze  :  1 egg yolk mixed with 3 Teasp water
Method :
  1. At the end of the cycle, turn the dough out onto a lightly floured surface. Gently knock back the dough and shape it into a rectangle.
  2. Put the wrapped filling into the centre of the rectangle, wrap it up nicely and tuck in the sides.
  3. Place the bread onto a lightly greased baking sheet, cover with a damp cloth, leave it to prove in a warm place for about 20 to 30 mins., or until double in size.
  4. Meanwhile, preheat the oven to 220 degC/425 degF.
  5. Brush with egg glaze and bake for 15 to 20 mins., or until golden brown.
  6. Transfer to a wire rack to cool.
The finished bread is about 30 cm by 25 cm

Note :  Alternative suggestions for the filling :-
  • Herbal Chicken
  • Mutton Curry
  • Chicken/Lamb stew

Comments

  1. Wow! I'm impressed with your cooking skills, my friend! This is absolutely tantalizing...hmm, so delicious! Make me wish that I'm staying next door, then you can share all the goodies that you're churning out in this wonderful food blog of yours.
    Well done. And keep sharing...thanks!

    ReplyDelete
  2. Thanks Jac....ya, if u were my neighbour, u can comment on my new creations. My immediate neighbour is an ex Swiss chef, and sometimes I do offer him the stuff that I made and he'll comment and give me approval, and with that I can post on my blog, with more confidence. Thanks Peter and Irene.

    ReplyDelete
  3. My keyboard is wet. What a wonderful chicken bread...haha what hidden treasure ! you are the treasure ....good baker and good cook too. Kudos to you :) Thanks for sharing. Wow btw ur neighbor ex swiss chef...you are the lucky one! :)))

    ReplyDelete
  4. Hi Elin
    Can't say I'm a good cook and good baker, just like to try out and experiment, still learning. Yes, my neighbours are nice, and as his wife says, he's the food taster, he'll be glad to try out whatever I make and will approve or otherwise.

    ReplyDelete
  5. You are really hardworking! I really need to bring out my breadmaker and make some buns. (I had thought of a recipe for me to try out for months already and still sitting in file, I really need to kick myself in the butt for being so lazy).

    ReplyDelete
  6. With the advent of the breadmaker, it certainly helps in cutting down all the kneading and waiting. I'm sure your girls will love freshly baked buns.

    ReplyDelete
  7. Your bread chicken looks so much like the Kampar bread chicken that I have tasted. The color of your curry looks more appetising. Hope to try it one day.

    Rotterdam ICON

    ReplyDelete
  8. Hi Rotterdam ICON
    I think my curry tastes much better than the Kampar bread chicken, ahem .... the last time I had it in Ipoh the curry was very gluey, not 'lemak' with coconut milk, but as though they've added cornstarch to it and I saw how the cook wrapped up the chicken, so I got a slight idea. Seems Kam Ling restaurant has a better version of this bread chicken, but never tried it.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.