Have your bread and eat your curry – all in one! I hate the curry buns sold in the bakeries and cafes in Singapore. Recently, I came across one that was called “Nonya Curry Chicken Bun”. I bought one and was horrified to taste a sweet chicken overpowered with the smell of curry powder!! So get over my disappointment, I baked these tasty buns the very next day. You can fill a bun with any kind of filling. If you are a vegetarian, omit the chicken. After you have baked the buns, you can keep it refrigerated for up to 2 days and reheat it by popping it into a hot oven for about 5 minutes. Microwaving them would distort the texture of the buns.
Preparation time: 2 ½ hrs
Cooking time: 20 mins
Makes: 12 buns
TO MAKE THE FILLING
2 tablespoons Q.B.B. Pure Ghee
100 g chopped onion
2 sprigs curry leaves, shredded
3 tablespoons ginger-garlic paste
80 g meat curry powder mixed in 200 ml water
400 g potatoes, peeled and cut into 1 cm cubes
100 g chicken fillet, cubed
1 teaspoon salt
- Heat Q.B.B. Pure Ghee and sauté the onion and curry leaves till onion turns light brown.
- Add in the ginger-garlic paste and the curry powder and sauté over low heat till the ghee surfaces.
- Add in the potatoes, chicken and salt and cook till the potatoes are tender and the liquid has evaporated. Add extra water if potatoes are not tender and carry on cooking till the potatoes are done. Leave to cool thoroughly before dividing into 12 portions.
TO MAKE THE DOUGH FOR THE BUNS
500 g bread flour
5 g salt
270 ml room temperature milk
1 medium egg, lightly beaten
15 g instant yeast
20 g sugar
40 g Q.B.B. Pure Ghee, room temperature
1 egg yolk beaten with 2 tablespoons milk and strained, for glazing
2 tablespoons melted Q.B.B. Pure Ghee for brushing on buns
- Place the first 6 ingredients into a mixing bowl and using a dough hook knead to form a dough.
- Add in the Q.B.B. Pure Ghee and carry on kneading for about 10 minutes by machine or 20 minutes by hand until you get a smooth and elastic dough.
- Place the dough into an oiled bowl, cover with cling wrap and let it proof for about 50 minutes or until it doubles in size.
- Knock down the dough and leave it aside for about 10 minutes before dividing the dough into 80 g pieces. Roll them into balls and keep aside for 10 minutes.
- Flatten the dough by hand or rolling pin and wrap with potato curry filling.
- Seal the opening tightly, roll into smooth balls and leave it on baking tray lined with non-stick baking paper. Ensure that there is at least 2 cm space between each bun. Leave to proof for 40 minutes or until it becomes double in size.
- Brush with egg wash and bake in pre-heated oven at 180°C for about 20 minutes or till golden brown.
- Remove from oven and brush with melted Q.B.B. Pure Ghee while it is still hot.