Curry Chicken Bread Rolls

5.0 from 8 reviews

Author: Anita Jacobson

Categories: Bread

Cuisines: Indonesian Malaysian

Ingredients: Chicken

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Serves: 18

Ingredients

• Curry filling
• 2 tablespoon oil
• 100 gram onion, diced
• 2 cloves garlic, minced
• 50 gram shallot, thinly sliced
• 2 sprig curry leaves
• 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
• Curry paste (mix together the following)
• 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
• Bread dough
• 240 gram warm milk (38 Celsius or 100 Fahrenheit)
• 10 gram sugar
• 6 gram active dry yeast
• 600 gram bread flour (or all purpose flour)
• 10 gram sugar
• 10 gram salt
• 2 eggs, room temperature
• 60 gram butter, room temperature
• Egg wash (mix together the following)
• 1 egg
• 1 teaspoon milk/water

Instructions

• Curry filling
  1. Heat oil in a frying pan on medium high heat, sauté onion, garlic, and shallot until fragrant. About 3 minutes.
  2. Add curry leaves and curry paste into the pan, mix well, cook until fragrant. About 3 minutes.
  3. Add chicken and potato, mix well. Add water, mix well, and bring to a boil. Reduce heat to a simmer, cook until chicken and potato are cooked, and until the sauce is really really dry.
  4. Turn the heat off, remove to a mixing bowl, and chill in the fridge.
• Bread
  1. Mix together warm milk with 10 gram sugar and active dry yeast. Set aside for 15 minutes until foamy.
  2. Whisk together bread flour (or all purpose flour), 10 gram sugar, and salt in a mixing bowl. Make a well, then add the foamy yeast solution, 2 eggs, and butter. Knead until the dough is non-sticky, soft, smooth, and elastic. You may need to add a bit more flour if it is too sticky. Kneading time is about 20 minutes.
  3. Divide the dough into 18 portions.
  4. 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.
  5. Repeat for another 17 portions.
  6. Cover the bread with a wet kitchen towel/saran plastic wrap. Proof until the volume is doubled, about 1 hour in a warm kitchen.
  7. Preheat oven to 180 Celsius (350 Fahrenheit). Brush each bread with egg wash. Bake the bread for 20-25 minutes, or until golden brown.