Chicken Curry Potato Buns

by - June 28, 2018




When you have a good bun recipe, you can use the same dough to make many types of buns with different filling.  Curry Chicken Potato Buns are a very common comfort food for Malaysians.  I used the sponge dough method with 50% of sponge dough and 50% of main dough.  The bun is very soft and chewy.  

You may also like my Sambal Ikan Bilis Buns that uses 30% sponge dough and 70% main dough.  

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Chicken Curry Potato Buns Recipe


Yields:  11 Buns

CHICKEN CURRY POTATO FILLING

INGREDIENTS:

300g chicken breast, cut into your desired size
3  medium potatoes, around 300g, cut into small cubes
1 large onion (diced)
3 tbsp Baba's meat/chicken curry powder, mixed with some water to become a paste 
Salt & sugar to taste
3 sprigs curry leaves
4 tbsp vegetable oil
150 – 200 ml water

METHOD:
  1. Heat oil in a wok or saucepan and saute onion and curry leaves. Add in curry paste and stir for a while then add in chicken and potatoes. 
  2. Add water and season with salt and sugar. Stir well. Turn down the heat and let it simmer till potatoes are soft and curry is dried.  Stir occasionally and add water as needed to prevent burning.   
  3. Remove from wok once ready and keep aside to cool.



FOR THE BUNS

INGREDIENTS:

Sponge Dough:
215g bread flour
¾  tsp instant yeast
¾  tsp sugar
138g water

Main Dough: 
215g bread flour
3/4 tsp instant yeast
3 tbsp (30g) brown sugar 
1 ½ tsp salt
40g whisked egg (from 1 large egg, balance use for egg wash)
30g butter or coconut oil
135g milk or whipping cream

Topping:
Egg wash - balance of whisked egg (10g) + 1 tsp water
Cornmeal

Utensil:   2 baking trays

METHOD:

For the Sponge Dough:

  1. Combine water, yeast and sugar in a mixing bowl.  Then mix in bread flour and knead with your hand for few minutes until smooth.  Roll into a ball and place in a greased bowl.  Cover with cling film and let it prove for 1 hour in a warm and dark place. 
  2. After 1 hour, place into the refrigerator and use the next day at least after 8 hours or up to 16 hours. 30 minutes before using, take out the sponge dough from refrigerator to return to room temperature.
For the main dough:

  1. Line the baking trays with parchment paper.
  2. Put all ingredients (start with salt, flour, yeast, sugar, butter, egg, milk/whipping cream, and sponge dough) into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together, become elastic and tacky but not sticky. It takes around 12 - 15 minutes at medium speed.  If the dough is too dry, add 1 tablespoon of water at a time. 
  3. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  4. Punch down the dough to release the air.  Transfer the dough to a clean floured surface then divide into 11 equal portions. Shape each dough into a ball. Flatten the dough and roll into a flat circle. Spoon in about 2 tablespoons of curry filling in the centre, wrap and seal. Shape the bun into a ball. Place the buns onto the prepared baking pan, about 2 inch apart.  Let it rise for another 50 minutes or until double in size.
  5. 15 minutes before baking, preheat the oven to 180C.
  6. Brush with egg wash and sprinkle some cornmeal.  Bake at preheated oven for 15 – 20 minutes, or until golden brown.
  7. Remove bun from oven and let them cool on rack.



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2 comments

  1. Hi, I’m just curious what happened to the sponge dough? I can choose to use either of the dough to make the buns? Thanks

    ReplyDelete
    Replies
    1. Hi Michele,

      Thank you for asking. You need to add the sponge dough in the main dough ingredients. Please refer to Method 2, For the main dough.

      Cheers & happy baking :)

      Delete