Skip to main content

Curry Chicken Buns



Instead of cracking my head over what to cook for dinner,  I made these ........'Curry Chicken Buns', spicy, meaty and chewy!  I managed to get 10 buns and there were some left over for lunch the next day too. This is really killing two birds with one stone!






An interesting note on curry leaves.  These leaves are extremely high in vitamin C, therefore will help clean up your blood leaving your skin with a fresh glow and your hair with more lustre and your eyes with brilliance.  Also they will help increase your level of calcium and iron too.  So the next time when you come across curry leaves in your curry mee, don't discard them, gobble them up, it's good for you!






These were yummy and I will be making more of these spicy buns for sure, perhaps of a different shape.

Ingredients for dough  (Please note that all spoon measurements are flat)
  • 1 egg + water to make up 1 cup i.e. 250 ml
  • 3  Tbsp butter/margarine
  • 1  tsp salt
  • 410 gm high protein flour
  • 2  Tbsp skim milk powder
  • 3  Tbsp sugar
  • 2  tsps yeast
  • Egg glaze - 1egg yolk + 1  Tbsp water + a pinch of salt
  • Sesame seeds
Ingredients for Filling
  • 300 gm chicken breast, cut into small cubes
  • 1 medium size potato, cut into small cubes
  • 1 medium size onion, cut into small cubes
  • 1  Tbsp oil for frying
  • 1/2 cup water
  • Some curry leaves
Seasoning for Filling
  • 3  tsp curry powder (brand of your own choice)
  • 1  tsp each of  - light soya sauce and salt
  • 1/2  tsp sugar
Preparation
  1. Cut up the chicken, potato and onion into small cubes and season with the above for about an hour or more.  Keep aside.
  2. Heat up some oil in a pan, stir-fry some curry leaves, toss in the onion cubes, stir-fry, then the chicken and potatoes.
  3. Add in water and let it simmer till the meat is cooked through.
  4. Fine tune to taste or add in extra curry powder if you prefer it to be more spicy.
  5. Dish out and set aside.
Preparation of dough
  1. Put the above ingredients in the bread pan of your Breadmaker according to the sequence of your machine.  Press 'Dough cycle' which will take 1 hr. 30 mins.
  2. At the end of the dough cycle take out the dough, knock it a bit to expel any air.
  3. Cut dough into 10 pieces and shape into a ball.  Let rest for 10 mins.
  4. Flatten a ball of dough and add in some filling, gather the seams and shape into an oblong.  Place seams down on a paper lined baking sheet.  Continue the process with the remaining 9 pieces of dough.
  5. Place them well apart, cover with a damp cloth and let rest for another 30 mins. in a warm place.
  6. Apply egg glaze, sprinkle some sesame seeds and bake in preheated oven @ 180 deg.C for about 20-25 mins. or till golden brown.
  7. Cool on wire rack.
  8. Serve warm.

Comments

  1. That is a beautiful and shiny bun! love it.

    ReplyDelete
  2. They look so soft and nice! Love the savoury filling.

    ReplyDelete
  3. Wow, the buns sure looks delicious! I wouldn't mind having that for breakfast, lunch and dinner as I am not partial to rice.
    Your photos are very clear and sharp, nice!

    ReplyDelete
  4. This looks good. Can I substitute high protein flour with ordinary flour?

    ReplyDelete
  5. Cheah...well done! Better looking then those sold at the bakeries. And I guess it must be delicious looking at it :) mouth watering buns.

    ReplyDelete
  6. That's a great idea combining both!

    ReplyDelete
  7. Ooo... these sound pretty tempting! I love this kind of bun too...quite filling & flavourful. Hope you're having a nice & peaceful evening.
    Cheers, Kristy

    ReplyDelete
  8. We used to get this from the bakery back home. Must be a good 10 years since I had one.
    Time to make some :) Thanks for the recipe!

    ReplyDelete
  9. Thank you, penny and Angie.

    Jeannie
    Ya, I'm not a 'fan toong' too, prefer to make buns or cook noodles. Find it difficult to take the photos sometimes, because my hand shake!

    ReplyDelete
  10. Rotterdam ICON
    High protein flour is for making bread, maybe it's referred to as bread flour in your area. Not sure whether you can use ordinary flour, never tried before. Suppose you can, but maybe the texture will be different, not that chewy.

    Elin, yes they were delicious, ahem!

    Kristy
    Oh yes, they can be filling, especially after drinking a cup of hot coffee!

    Shirley
    Yes, spicy and savoury.

    3 hungry tummies
    So, it's nostalgic for you, brings back memories!

    ReplyDelete
  11. I dont have a bread machine.
    If I were to do it by hands, tell me
    how to do the mixing of the dough and
    for how long.
    Many thanks,

    Suzanney

    ReplyDelete
    Replies
    1. Hi, I've made bread by hand before. If you don't have a bread machine, perhaps you can view my other recipes using the cake mixer's dough hook. Hope this helps.

      Delete

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

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.