Savory Buns with Chicken Curry

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.

Savory Buns with Chicken Curry

Ingredients

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    • 3 1/2 cups (420g) bread flour
    • 1/4 cup granulated sugar

    • 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

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    • 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

    • 1 teaspoon cumin

    • 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

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    • 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

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      1. Activate yeast: In small bowl, combine warm milk, water, and honey. Sprinkle yeast over surface, let bloom 5-8 minutes until foamy.

      2. Combine dry ingredients: In stand mixer bowl, whisk together flour, sugar, and salt.

      3. Build dough: Add yeast mixture and 1 egg to dry ingredients. Mix with dough hook until shaggy.

      4. Enrich gradually: Add butter and olive oil gradually while mixing. Knead 10-12 minutes until smooth, elastic, and slightly tacky.

      5. First rise: Place in well-oiled bowl, cover with damp towel. Rise in warm spot 1.5-2 hours until doubled.

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      1. Build flavor base: Heat mustard oil in large skillet over medium heat. Add onions, cook 10-12 minutes until deep golden brown and caramelized.

      2. Spice blooming: Add garlic, ginger, and green chilies. Cook 2 minutes until fragrant.

      3. Toast spices: Add all dry spices, cook 1 minute until aromatic, stirring constantly.

      4. Add tomato paste: Stir in tomato paste, cook 1 minute to develop flavor.

      5. Build sauce: Add diced tomatoes, cook 5 minutes until they break down.

      6. Add protein: Add diced chicken, cook 8-10 minutes until no longer pink.

      7. Simmer: Add coconut milk, bring to gentle simmer. Cook 15-20 minutes until sauce is thick and chicken is tender.

      8. Final touches: Stir in cilantro and mint. Season with salt. Cool completely before using.

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      1. Infuse oil: In small saucepan, gently heat oil with turmeric, paprika, saffron, and garlic over low heat for 3-4 minutes.

      2. Strain: Pass through fine-mesh sieve to remove solids. Cool to room temperature.

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      1. Prepare workspace: Line two baking sheets with parchment paper.

      2. Portion dough: Divide risen dough into 8 equal pieces (about 100g each).

      3. Roll circles: Roll each piece into 7-inch circle on lightly floured surface.

      4. Add filling: Place 3-4 tablespoons curry filling in center, leaving 2.5-inch border.

      5. Create petals: Using sharp knife or pizza wheel, make 12 evenly spaced cuts from edge toward center, stopping 2 inches from filling.

      6. Shape sunflowers: Twist each petal twice in same direction to create sunflower appearance.

      7. Secure center: Gather any loose dough around filling to create defined center.

      8. Arrange: Place shaped buns on prepared baking sheets, spacing 3 inches apart.

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      1. Final rise: Cover lightly with oiled plastic wrap. Rise 45-60 minutes until puffy and increased by 50%.

      2. Preheat oven to 375°F with racks in upper and lower thirds.

      3. Prepare wash: Beat remaining 2 eggs with 1 tablespoon water.

      4. Apply glazes: Brush buns with egg wash, then lightly with turmeric oil.

      5. Add seeds: Sprinkle sunflower seeds on petals, black sesame seeds in centers, and nigella seeds around edges.

      6. Bake 20-25 minutes, rotating pans halfway through, until golden brown and internal temperature reaches 190°F.

      7. Final glaze: Brush hot buns lightly with remaining turmeric oil for enhanced shine.

      8. Cool properly: Transfer to wire racks, cool 15 minutes before serving.

      9. Serve: Present warm or at room temperature for best texture and flavor.