Curry Chicken Bread Rolls

Method11 steps

1. 1

   Step 1: Heat oil (2 tablespoon) in a frying pan on medium high heat, sauté onion (100 gram), garlic (2 cloves), and shallot (50 gram) until fragrant. About 3 minutes.

   Sauté filling aromatics · 3 minUses 2 tablespoon oil · 100 gram onion, diced · 2 cloves garlic, minced · 50 gram shallot, thinly sliced

2. 2

   Step 2: Mix the separate 4 tbsp water with curry powder, optional chilli powder, coriander, cumin and turmeric to make the curry paste. Add this paste and the curry leaves (2 sprigs) to the sautéed aromatics and cook, stirring, for about 3 minutes until fragrant.

   Fry curry paste and leaves · 3 minUses sautéed onion, garlic and shallot · 2 sprigs curry leaves · 4 tablespoon water · 1 tablespoon curry powder · 1 teaspoon chili powder (optional) · 1 teaspoon coriander powder · 1/2 teaspoon cumin powder · 1/2 teaspoon turmeric powder

3. 3

   Step 3: Add the tiny chicken (400 gram) and potato (200 gram) cubes, mix, then add the separate ½ cup filling water and bring to a boil. Reduce to a simmer and stir until potatoes are tender, chicken reaches 74°C/165°F and the filling is very dry with no standing liquid.

   Simmer filling until cooked and dryUses fried curry paste and aromatics · 400 gram chicken (breast/thigh), cut into small cubes, about 1/4" to 1/2" · 200 gram potato, cut into small cubes, about 1/4" to 1/2" · 1/2 cup water

4. 4

   Step 4: Turn the heat off, remove to a mixing bowl, and chill in the fridge.

   Uses fully cooked dry chicken-potato curry filling

5. 5

   Step 5: Mix together warm milk (240 g) with 10 gram sugar and active dry yeast. Set aside for 15 minutes until foamy.

   Yeast Activation · 15 minUses 240 g milk, warmed to 38°C/100°F · 10 gram sugar · 6 gram active dry yeast

6. 6

   Step 6: Whisk the flour, separate second 10 g sugar and salt. Make a well, add the foamy yeast mixture, two room-temperature eggs and butter (60 gram), then knead for about 20 minutes until soft, smooth, elastic and no longer sticky. Add only a little extra flour if needed.

   Uses 600 gram bread flour (or all purpose flour) · 10 gram sugar · 10 gram salt · foamy warm-milk yeast mixture with first 10 g sugar · 2 eggs, room temperature · 60 gram butter, room temperature · A little extra bread flour if dough remains too sticky (optional, quantity unspecified)

7. 7

   Step 7: Divide the dough into 18 portions.

   Uses kneaded soft elastic bread dough

8. 8

   Step 8: Roll each portion of dough into a flat circle, about 4" in diameter, place 1 medium ice cream scoop of chicken curry filling (1 1/2 tablespoon of filling) at the center of the dough, seal by pinching the edges together, and gently shape into a ball. Place on a baking tray lined with parchment paper.

   Uses one of eighteen dough portions · 1½ tbsp chilled cooked curry filling per roll

9. 9

   Step 9: Fill and shape the remaining seventeen dough portions in the same way, using about 1½ tbsp prepared filling in each. Arrange all eighteen rolls on the lined tray. Refrigerate any filling actually left over.

   Uses remaining seventeen dough portions · 1½ tbsp chilled cooked curry filling per remaining roll · first shaped filled roll

10. 10

    Step 10: Cover the bread with a wet kitchen towel/saran plastic wrap. Proof until the volume is doubled, about 1 hour in a warm kitchen.

    Single proof of filled rolls: until doubled · 60 minUses eighteen shaped curry-filled bread rolls

11. 11

    Step 11: Preheat the oven to 180°C/350°F. Beat the separate egg-wash egg (1) with 1 tsp water and brush the proofed rolls. Bake for 20–25 minutes until the rolls are golden brown.

    Bake Bread · 25 minUses doubled proofed curry-filled rolls · 1 egg · 1 tsp water for egg wash