Kampar Curry Chicken Bun

One last post for MFF Perak.  This bun was made popular in Kampar hence the name Kampar Curry Chicken Bun.   The uniqueness of it is there is a curry chicken parcel wrapped inside the bun.  To eat it, one will have to tear/cut open the bun, unwrapped the parcel then dip the bun into the curry and eat it with the chicken.  I have made this a couple of times (and posted it too) and it's always very well received by family members and friends.   We usually have it for dinner.  

I normally make it in portions for individual serving whereas for the real mccoy it is one giant bun with most probably half a chicken in it to be shared out.  Imagine the size of the bun!  To get an idea of it, do hop by my friend Lena's place.   The other difference is i like sprinkling toasted sesame seeds on the bun :) 

A peak into the bun! Curry with soft, fluffy bun is just too tasty! 

To make this, you need to cook chicken curry and wrapped them in sweet bread dough.   You can use your own favorite recipes for them but here I am sharing a speedy recipe for the curry and a bread dough recipe which one can either hand knead or use a breadmaker.

Recipe
Chicken Curry 

Ingredients

• 3 whole chicken legs cut into 6 pieces each 
• 1/2 pack of chicken curry paste (I used A1 brand) 
• 1 big onion sliced and grounded
• 2 stalks lemon grass, bruised
• 1 star anise
• 1 cinnamon stick
• Handful of curry leaves
• 1 russet potato, cut in medium size cubes
• 200ml water 
• 50ml coconut milk
• 2 tbsp cooking oil

Method

1. Heat up oil and fry onion until fragrant.  Add in curry paste and continue to fry until smells fragrant.  Add in spices.
2. Add in chicken and mix well until chicken turns opaque.
3. Pour in water and let it simmer until chicken is cooked.  Add in potatoes half way through in order not to overcook them.
4. Add in coconut milk.

Bread Dough

Ingredients

• 300g bread flour
• 200g plain flour
• 1 tsp salt
• 50g sugar
• 2 tsp instant yeast
• 1 tbsp milk powder
• 200ml water
• 60g butter
• 1 egg

Method

1. Combine all dry ingredients: flour, salt, sugar, milk powder and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: water and egg then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Keep kneading until the dough is smooth, not sticky and elastic.  
2. If  using a bread maker add all wet ingredients into bread maker first followed by dry ingredients. Add yeast the last.  Select Dough function.  Once the cycle completes, remove dough from the bread pan. 
3. Shape the dough into a smooth round and place in a bowl. Cover and let it rise till double in volume.
4. Punch out trapped air using knuckles.
5. Divide into equal portions and shape into balls to make smaller buns or use whole if making one big bun.  (I managed to get 5 portions of 175g each).

Assemble

1. Wrap some chicken curry into a parcel with aluminium foil (I managed 3 pieces of chicken with 2 tsbp of potato cubes).
2. Wrap the parcel with bread dough.
3. Egg wash the buns and sprinkle some toasted sesame seeds on bun.
4. Bake @ 180C in a preheated oven for 20 minutes till golden brown.

I am submitting this post to Malaysian Food Fest Perak month hosted by 

WendyinKK of Table for Two....or more



And

Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out.

Posted in: Buns