Chicken Curry Bread recipe - ingredients, nutrition and when to eat it
This savory bread is made by sautéing chicken and onions with fragrant curry, tucking the filling into bread dough, and baking it.
This savory bread is made by sautéing chicken and onions with fragrant curry, tucking the filling into bread dough, and baking it. The outside is lightly crisp and the inside is soft, making it ideal for a busy morning or a simple lunch.
Bread & brunch · 75 minutes to cook
Nutrition (per 267g serving): 508.2 kcal · protein 21.4g · carbohydrate 73g · fat 12.6g · sodium 756.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cool the curry filling before adding it, as hot filling can soften the dough.
Tips: If you add too much filling, the seams may split open.
Tips: Let the bread cool for about 5 minutes after taking it out of the oven so the filling can set and it is easier to eat.
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Ingredients (1 serving)
- All-purpose flour — 70 g
- Instant dry yeast — 1 g
- Milk — 35 ml
- Sugar — 3 g
- Salt — 1 g
- Boneless chicken thighs — 50 g
- Onion — 30 g
- Carrot — 10 g
- Garlic — 3 g
- Curry powder — 8 g
- Water — 35 ml
- Cooking oil — 3 g
- Egg — 10 g
- Breadcrumbs — 8 g