Curry Chicken Bread Rolls Recipe

Ever tried curry bread? This is one of the more unique bread that you can find in Indonesia, Malaysian, and Singapore. There are not many bakeries selling this, and I definitely haven’t been able to find any in the United States. So, if you are intrigued, let me share with you this recipe for curry chicken bread rolls.

Curry Chicken Bread Rolls

Chicken curry filling

First, make the chicken curry filling.

We will need some chicken meat, either breast or thigh works but I prefer the juicier thigh meat for this, some potatoes, curry leaves and curry powder (both are crucial to give the curry taste, so please don’t skip), along with garlic, shallot, and some other dry spices.

To speed up on cooking time, dice the chicken and potato into tiny cubes, like about 1/4″ cubes, definitely not bigger than 1/2″ cubes.

Cooking the curry is really fast, just a quick stir fry until both the chicken and potato cubes are cooked and tender, and make sure to cook until the sauce is really really dry, preferably no liquid, as in all the sauce sticks to the meat and potato dry.

Then, transfer the curry to a mixing bowl and chill in the fridge while we prepare the dough.

Curry Chicken Bread Rolls

Curry Chicken Bread Rolls

Killer toast (single-proof) bread dough

I make a double batch of killer toast bread dough.

And since the dough needs only one proof, once we finish kneading the bread into a smooth, soft, and elastic dough, you can immediately divide the dough into portions and start filling each with the curry filling. That’s about the hardest part really.

Next step is just wait for the dough to proof until volume is doubled, it should only take at most 1 hour in a warm kitchen.

Curry Chicken Bread Rolls

Curry Chicken Bread Rolls

Baking chicken curry bread rolls

Once the dough has finished proofing. Let’s preheat the oven to 180 Celsius (350 Fahrenheit).

Mix an egg with 1 teaspoon of water to make an egg wash, then brush each bread with egg wash.

Bake the bread in preheated oven for about 20-25 minutes, or until golden brown. I store any leftover bread in the fridge (inside a tupperware).

I simply pop them in the microwave for 15-20 seconds to reheat, they should return to their soft, fluffy, just-out-from-the-oven state once out from the microwave.

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