Ingredients: makes 12 buns
150g Chicken fillet (omitted)
3 cloves Garlic (chopped)
Curry paste (4 tbsp mix with 6 tbsp hot water) I used a mixture of 3 tablespoons masala and 2 tablespoons chicken curry powder
Seasoning (2 tsp chicken powder + 1 1/2 tsp light soya sauce, 1 tsp salt and 1 tsp sugar or to taste)
4-5 tbsp Hot water or more for the mixture if too dry
3 hard boiled eggs - quartered
30g Butter (soften at room temperature)
1. Cook potatoes in boiling water until just cooked (do not cook till to soggy).( I cut the potatoes into cubes and boil it for 2 minutes)
2. Saute garlic and onion until fragrant, add curry paste, saute over low heat till aromatic.
3. Add chicken (if using), frying briefly, then add potatoes and water, mix well. Add water here if it is too dry.
4. Add seasoning to taste and cook for a while. Dish up. Leave to cool completely before using.
1. Mix all dry ingredients and egg together in the mixing bowl and add milk, mix to form a dough. (I used the bread maker to prepare the dough) . Then place dough on the table and add soft butter and knead to become smooth and elastic. (The dough is quite oily at first with the butter added. It'll be easier to handle after dusted some flour on it. I kneaded the dough for 20 minutes).
2. Place dough into a big bowl, cover with cling wrap and let it proof for about 50-60 minutes till double in size.
3. Punch down the dough, and let rest for 10 minutes. Divide dough into 60g each, roll into ball, rest for another 10 minutes.
4. Flatten the dough with roller pin and wrap with curry fillings and a quarter of the egg.
Seal the opening tightly, rolls into ball and leave it on baking tray lined with parchment paper for second proofing - 45 minutes or until doubled in size.
5.Egg wash and bake in pre-heated oven at 180 degrees C for about 15 minutes till golden brown. I didn't glaze.
I am linking this post to the event, Little Thumbs Up organised
