Skip to main content
logo
Food Advertising by

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

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.


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…

Purple Sweet Potato Mooncake 2020 ~ 紫薯月饼

The Mid-Autumn Mooncake Festival is here again and it falls on 1st October, a Thursday this year.  But I have seen some mooncakes already on sale, maybe they want to catch up on sales during this Recovey Movement Control Order.  I have shared quite a few mooncake recipes on my blog and this time I'm sharing with you this Purple Sweet Potato Mooncakes.  Give it a try if you prefer something different from the norm.



Purple Sweet Potato Mooncake 2020  ~   紫薯月饼  (adapted from 'here')
Ingredients700 gm purple sweet potatoes (only 500 gm required)5 Tbsp honey65 ml oil440 gm lotus pasteKoh fun (fried glutinous flour)Method Steam the sweet potatoes, remove the skin and weigh out 500 gm to mash till fine.  (You can use the food processor or with a fork), I used the food chopper.Add in honey, oil and blend till fine, knead lightly.Divide into 25 gm dough, roll into a ball, wrap in cling wrap and chill in the fridge for about 30 mins.Meanwhile, prepare the filling, roll into balls of…