by - July 17, 2017

My hubby was telling me that the potato bun I bake would go well with chicken curry. I thought it was a good idea worth a try. So this weekend, I cooked the curry and baked the bread for lunch. They turned out to be quite a good match. The bread has the perfect firmness and consistency to soak up the gravy. I used the same potato bun recipe shared earlier but, I shaped them into loaves instead this time.

Chicken Curry Recipe

Makes for 4 persons


500g chicken
5 tbsp cooking oil
2 tomatoes (cut into half)
4 potatoes (peeled and quartered)
250g coconut milk
300g water
1 ½ tsp salt
2 tsp sugar
3 tsp lime juice

Dry Ingredient:
2 sticks cinnamon
2 cloves
1 star anise
80g curry chicken powder (add enough water to make into a paste)

Ingredients blended in processor:
10 shallots
4 cloves garlic
2cm ginger
2 lemon grass

  1. Heat oil over a medium low heat and sauté the cinnamon stick, cloves and star anise. Add in blended ingredients and the curry paste. Fry until fragrant and oil separates.
  2. Add ¼ of the coconut milk if it is too dry.
  3. Add chicken and fry for a minute then add potatoes and pour in water follow by coconut milk. 
  4. Simmer until chicken is tender and potatoes are cooked.
  5. Lastly, add tomatoes and season to taste with salt, sugar and lime juice. If the gravy is too dry add more water. Continue cooking for few minutes till the tomatoes are soft.
  6. Serve hot with potato bread.

Potato Bread Recipe - Straight Dough Method

Makes 4 small loaves


400g bread flour
250g of potato, peeled, sliced, steamed and mashed
3 tbsp caster sugar
1 large egg
1 tsp salt
1 ½ tsp instant active yeast
160ml fresh milk
60g butter

Egg wash - 1 small/medium egg + 1 tbsp water
Sesame seeds for topping


  1. Place all ingredients in the bowl of your stand mixer and knead until it had come together and beginning become elastic or let the machine knead for 15 mins.
  2. Set it aside to rise for 45 to 60 mins or till double in size.
  3. Punch down the bread dough to release the air.
  4. Divide dough into 4 equal portions on a floured surface and shape into balls. Place dough in 2 baking pans lined with non-stick baking sheet. Let the dough rise for another 45-60 mins or until double in size.
  5. Brush the dough with egg wash (egg + water mixture) and sprinkle with some sesame seeds on top.
  6. Bake at pre-heated oven at 170C – 180C for 25 to 30mins.
  7. Remove from the oven and transfer onto a wire rack. Let cool completely.


If you are running out of time, you can let the dough rise for just 30 mins only for each rise in a warm oven, microwave or under the sun.

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  1. Hi Yeanley, "1 egg keep for glazing" - does it mean I reserve 1 whole egg for glazing or do I only use part of it?

    1. Hi Evelyn,

      Thank you for asking and sorry for confusion. Use 1 egg for the bread dough and 1 egg for glazing. I just amended in the recipe to make it for clear.

      Cheers :)