How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Curried Chicken Buns?

You need 19 ingredients. The key ingredients include: 1 package dry yeast, 1 tablespoon sugar, 1/3 cup warm water (105u00b0 to 115u00b0), 2 cups all-purpose flour, and more.

Is Curried Chicken Buns suitable as meat & poultry?

Yes, Curried Chicken Buns falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Curried Chicken Buns?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Chicken Buns Recipe

Name: Curried Chicken Buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package dry yeast; 1 tablespoon sugar; 1/3 cup warm water (105u00b0 to 115u00b0); 2 cups all-purpose flour; 1/2 teaspoon salt; 2 teaspoons vegetable oil; 1 teaspoon baking powder; Vegetable cooking spray; 1/2 cup dry sherry; 1/2 cup water; 1 pound chicken thighs, skinned; 1 tablespoon cornstarch; 2 teaspoons vegetable oil; 1/2 cup finely chopped onion; 2 teaspoons curry powder; 2 teaspoons minced peeled gingerroot; 1 garlic clove, crushed; 1/2 teaspoon salt; Steamed green cabbage leaves

1

Dissolve yeast and sugar in 1/3 cup warm water in a small bowl; let stand 5 minutes.

2

Place flour and 1/2 teaspoon salt in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture and 2 teaspoons oil through food chute; process until dough leaves sides of bowl and forms a ball.

3

Turn the dough out onto a lightly floured surface. Sprinkle baking powder over surface of dough, and knead lightly (about 2 minutes).

4

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in bulk.

5

Combine sherry, 1/2 cup water, and chicken in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken from cooking liquid, and let cool. Set aside 1/2 cup cooking liquid, and let cool completely. Discard remaining cooking liquid. Remove chicken from bones, and shred chicken.

6

Combine 1/2 cup cooking liquid and cornstarch; stir well, and set aside. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion; saute 3 minutes or until tender. Stir in curry powder, gingerroot, and garlic; cook 30 seconds. Add cornstarch mixture; bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat; stir in shredded chicken and 1/2 teaspoon salt. Set aside.

7

Punch dough down, and turn out onto a lightly floured surface. Divide dough into 14 equal portions. Working with 1 portion at a time (cover remaining portions to keep dough from drying out), roll each portion into a 4-inch circle. Spoon about 1 1/2 tablespoons of chicken mixture onto center of each circle. Bring edges of dough to center, pinching edges together to seal and form a bundle. Cover and let rise 45 minutes or until puffy (dough will not double in size).

8

Line a bamboo steamer with steamed cabbage leaves. Place buns, seam sides down, 1/2 inch apart in steamer; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in skillet, and steam buns 15 minutes. Remove buns from steamer.

9

Note: To bake buns, preheat oven to 350u00b0. Place buns, seam sides down, on a baking sheet coated with cooking spray. Combine 1 egg and 1 tablespoon water; brush over buns. Bake at 350u00b0 for 18 minutes. Baking will give the buns a crustier texture; steaming makes the dough moister and a little sticky.

Curried Chicken Buns

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