Curry-Buns! Serves 8 hungry people, at least...
(1-9) = Picture reference
2/3 Cup Finger-warm water
1 package of yeast (50g)
2 1/2 Cup Flour (more if needed)
1/4 Cup Sugar
100-125 g Melted Butter
Salt, about 1 teaspoon
(Enough Flour to make the dough non-sticky enough to not get stuck with your hands.)
500g Chicken (chop into small cubes)
1 teaspoon crushed Garlic
1/4 Cup Oil (preferably one with a neutral flavour, otherwise it might affect the taste later)
1/4 Cup Curry Powder
Some chilli-flakes (after your own taste, be careful though, they’re hot!)
About one or two rows of high quality Dark Chocolate (at least 70% cocoa)
Oil, to fry the Buns in, remember, neutral flavour, you don’t want the buns to taste like nuts.
(The oil should be heated up to 150˚C or 302˚F)
(AND BE CAREFUL!!! Keep a lid nearby so you can kill the fire if the oil would ignite.)
Panko (Asian bread-crumbs)
Okay, onward to the instructions then!
Mix the warm water with the yeast in a glass and allow it to dissolve in the water.
Add about half of the flour in a large bowl along with the sugar.
Mix it a bit with your hands before you pour the yeast-water and you start mixing it into a rather sticky dough.
Pour the melted butter, salt and the egg in the bowl. Make sure it’s properly mixed.
Now, you start adding the rest of the flour to make this sticky mess into a sticky ball instead.
Add flour to the dough until you can pat it lightly without getting dough on your fingers. (1)
Cover the bowl with a kitchen towel and let it be for at least an hour, or until it has doubled its original size. (2)
When you’re waiting for the dough, you can make the chicken ready!
Chop the chicken into small cubes. Cook the chicken with oil until it’s done, (It’s preferably to use a non-stick pan)
then you add garlic, curry-powder and chilli-flakes. Chop up some dark chocolate and add it in the pan. (3)
Back to the dough!
Split the dough into at least 8 pieces and roll them into a ball-shape. (4)
(If you don’t want too large buns, just split the dough into more pieces.)
Flatten them out and add some of the chicken-mix. (5)
Now, you use that extra egg. Beat it and cover the “seam” of the bun when you’re going to close it over the chicken-mix. (6)
Then, you cover the entire bun with beaten egg and roll it into the Asian bread-crumbs, Panko. (7)
When you’ve finished all your buns, heat up the oil to the correct temperature and fry the buns. (8)
When the buns are golden brown on both sides, you can pick them up and place them on some paper to get rid of the excess fat.
(If you have any questions, a comment/note is fine!)