Savory Buns with Chicken Curry
Rated 5.0 stars by 1 users
Servings
8 buns
Prep Time
30 minutes
Cook Time
30 minutes
This is a beautifully spiced chicken curry encased in a soft bread bun. There are a lot of ingredients, but for regular bread bakers, this is not at all a difficult recipe.
Ingredients
FOR THE ENHANCED MILK BREAD DOUGH:
- 3 1/2 cups (420g) bread flour
- 1/4 cup granulated sugar
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2 1/4 tsp fast action yeast
- 1 1/2 teaspoons fine sea salt
- 1/2 cup whole milk, warmed to 110°F
- 1/4 cup water, warmed to 110°F
-
1 teaspoon honey
- 3 large eggs (1 for dough, 2 for wash)
- 4 tablespoons unsalted butter, room temperature
-
1 tablespoon olive oil
FOR THE CHICKEN CURRY FILLING:
- 1 1/4 lbs boneless chicken thighs, diced small
-
3 tablespoons mustard oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 1/2 inches fresh ginger, grated
- 2-3 green chilies, minced (adjust to taste)
-
1 teaspoon ground coriander
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1 teaspoon cumin
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3/4 teaspoon turmeric
-
1/2 teaspoon garam masala
-
1/4 teaspoon red chili powder
-
1/2 teaspoon ground fenugreek
- 1 can (14 oz) diced tomatoes
- 1/2 cup coconut milk
- 1 teaspoon tomato paste (for deeper flavor)
- Salt to taste
- 3 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh mint, chopped
FOR THE ENHANCED TURMERIC OIL GLAZE:
- 1/4 cup neutral vegetable oil
-
1 1/2 teaspoons ground turmeric
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon saffron threads (for authentic golden color)
- 2 cloves garlic, minced
- Pinch of salt
Directions
MAKE THE ENHANCED MILK BREAD DOUGH:
Activate yeast: In small bowl, combine warm milk, water, and honey. Sprinkle yeast over surface, let bloom 5-8 minutes until foamy.
Combine dry ingredients: In stand mixer bowl, whisk together flour, sugar, and salt.
Build dough: Add yeast mixture and 1 egg to dry ingredients. Mix with dough hook until shaggy.
Enrich gradually: Add butter and olive oil gradually while mixing. Knead 10-12 minutes until smooth, elastic, and slightly tacky.
First rise: Place in well-oiled bowl, cover with damp towel. Rise in warm spot 1.5-2 hours until doubled.
PREPARE THE CURRY:
Build flavor base: Heat mustard oil in large skillet over medium heat. Add onions, cook 10-12 minutes until deep golden brown and caramelized.
Spice blooming: Add garlic, ginger, and green chilies. Cook 2 minutes until fragrant.
Toast spices: Add all dry spices, cook 1 minute until aromatic, stirring constantly.
Add tomato paste: Stir in tomato paste, cook 1 minute to develop flavor.
Build sauce: Add diced tomatoes, cook 5 minutes until they break down.
Add protein: Add diced chicken, cook 8-10 minutes until no longer pink.
Simmer: Add coconut milk, bring to gentle simmer. Cook 15-20 minutes until sauce is thick and chicken is tender.
Final touches: Stir in cilantro and mint. Season with salt. Cool completely before using.
CREATE THE ENHANCED TURMERIC OIL:
Infuse oil: In small saucepan, gently heat oil with turmeric, paprika, saffron, and garlic over low heat for 3-4 minutes.
Strain: Pass through fine-mesh sieve to remove solids. Cool to room temperature.
SHAPE THE SUNFLOWER BUNS:
Prepare workspace: Line two baking sheets with parchment paper.
Portion dough: Divide risen dough into 8 equal pieces (about 100g each).
Roll circles: Roll each piece into 7-inch circle on lightly floured surface.
Add filling: Place 3-4 tablespoons curry filling in center, leaving 2.5-inch border.
Create petals: Using sharp knife or pizza wheel, make 12 evenly spaced cuts from edge toward center, stopping 2 inches from filling.
Shape sunflowers: Twist each petal twice in same direction to create sunflower appearance.
Secure center: Gather any loose dough around filling to create defined center.
Arrange: Place shaped buns on prepared baking sheets, spacing 3 inches apart.
SECOND RISE AND BAKING:
Final rise: Cover lightly with oiled plastic wrap. Rise 45-60 minutes until puffy and increased by 50%.
Preheat oven to 375°F with racks in upper and lower thirds.
Prepare wash: Beat remaining 2 eggs with 1 tablespoon water.
Apply glazes: Brush buns with egg wash, then lightly with turmeric oil.
Add seeds: Sprinkle sunflower seeds on petals, black sesame seeds in centers, and nigella seeds around edges.
Bake 20-25 minutes, rotating pans halfway through, until golden brown and internal temperature reaches 190°F.
Final glaze: Brush hot buns lightly with remaining turmeric oil for enhanced shine.
Cool properly: Transfer to wire racks, cool 15 minutes before serving.
Serve: Present warm or at room temperature for best texture and flavor.
