Making chicken curry bread with crispy outside and chewy inside
Curry bread that I saw a lot at the bakery. I made it healthy at home.
4 serving
Within 999 minutes
JOE Joseph
Ingredients
  • Chicken meat
    200g
  • leek
    1ea
  • Carrot
    1/2ea
  • Potato
    1ea
  • Mushrooms
    1ea
  • Flour
    300g
  • Water
    200ml
  • Dry East
    5g
  • Sugar
    1ts
  • chili
    1ea
  • Cooking oil
    500ml
  • Eggs
    1ea
  • Cooking oil
    20ml
  • Curry
    6T
  • Salt
    1ts
  • crushed garlic
    1ts
Cooking Steps
STEP 1/10
Sift flour, mix sugar and dry yeast in water, and knead with 2 ml of cooking oil. Knead several times by hand and ferment at room temperature for about an hour when shaped.(Each person can have different times of time, which can be more than doubled.)
STEP 2/10
Meanwhile, make curry. Chop the vegetables for the filling.
STEP 3/10
Boil the chicken with pepper and alcohol, and tear the flesh separately
STEP 4/10
Grease, sprinkle with a little salt, and stir-fry vegetables and chicken.
STEP 5/10
When stir-fried, add curry powder, add 150ml of water, and simmer until vegetables are cooked. Make it thick enough to go into the cow.
STEP 6/10
Cut the dough into 8 pieces with a knife, push it in various directions with a rolling pin, flatten it, and wrap it with curry powder.
Sprinkle with flour so that it doesn't stick to the floor. If you spray too much, the joints won't close well, so be careful.
STEP 7/10
Press hard to close the joint so that it doesn't burst. Make it into a dumpling shape and press it with your hands to make it flat.
Sprinkle with flour so that it doesn't stick to the tray.
STEP 8/10
Beat in eggs, coat with bread, and roll over bread crumbs. Be careful not to burst the dough and apply bread crumbs little by little.
STEP 9/10
Fry it in oil, please. Check if the bread crumbs are fried first, and fry them over medium heat (160 degrees) until golden brown.
STEP 10/10
It's done.
Adjust the amount of liver, vegetables, and curry to suit your taste. Cover or wrap the dough while fermenting to prevent it from drying out, and cover the rest of the dough to prevent it from drying out even when making bread. If you want to make the bread feel more like the bread in the market, please add medium and secondary fermentation. I just finished the first fermentation to make it thin. If you have leftover beef, pour water and eat it with curry.
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