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  • Re.Create

Recreating Malaysia "Curry Chicken Bun" AKA The Lucky KING Bun ๐Ÿ‘‘ But CUTER๐ŸŽ€

Lucky King Bun: The world's biggest curry chicken bun/bread and a famous specialty in Seremban and Port Dickson in Malaysia, is an awesome dish combination of a gigantic bread-like bun stuffed with curried chicken, mixed with potatoes and thick gravy.

BUN INGREDIENTS:

  • 380g bread flour/all-purpose flour

  • 15g milk powder

  • 30g brown sugar

  • 7g salt

  • 9g instant yeast

  • 245ml milk

  • 1 egg (half portion to mix with the milk and another half for egg wash)

  • 35g unsalted butter


CHICKEN CURRY INGREDIENTS:

  • 550g chicken meat (cut into bite size. I remove the skin and fat)

  • 200g potatoes (cut into bite size)

  • 150g carrots (cut into bite size)

  • 2 TBS cooking oil

  • 3 - 5 cups water

  • Meat curry powder (3 TBS to marinate chicken & 2 TBS for cooking)

  • 1 TBS minced garlic

  • 1 TBS minced onion

  • Curry leaves

  • Lemon grass (serai)

  • Salt & pepper to taste

  • 1 plastic bag & baking paper




INSTRUCTIONS:


1. Marinade the chicken with 2 TBS meat curry powder, salt and pepper for 1 hour.

2. Let's prepare the dough while waiting for the chicken. Place 380g bread flour/all-purpose flour into a mixing bowl. Then add in salt and sugar separately from the yeast. This is to prevent inconsistency on the dough.



3. Mix the salt and sugar with the flour then mix the yeast with the flour. Next, add in milk powder and mix everything together.

4. Add in milk and egg. I use stand mixer to knead the dough for around 3 minutes. You can also knead the dough manually with your hand.

5. Next, add in butter and knead the dough with stand mixer. Increase the mixer speed to medium-low and after 12 minutes the dough will be tacky and start to pull away from the sides of the bowl and have a compact form. When dough is mixed, the proteins in the flour combine with the milk/water to form gluten. Kneading the dough will enable the gluten to form a network of chains which will help to make the dough texture strong and elastic. Knead the dough by hand for around 30 seconds to form a smooth, round ball.

6. Cover the dough with a plastic wrap or kitchen towel and let it rest for 1 hour 20 minutes or until double in size.



7. While waiting for the dough to raise, let's cook our chicken curry. Add 2 TBS cooking oil in a big pot and heat up until hot. Add the minced garlics and onions and stir-fry until aromatic. Next, add in the meat curry powder with some water. Cook until fragrant.

8. Add in the curry leaves and lemon grass (serai) until aromatic, then add the chicken, stir to combine well for about 1 minute.


9. Next, add the carrots and potatoes. Do a few quick stirs and add in water to the pot, bring to boil. Cover the pot and let it simmer for about 30 - 40 minutes or until the chicken becomes tender.

10. Our chicken curry is ready! Let is cool down for awhile before transferring it into a plastic bag.


11. Look! Our dough is ready, lets prepare the dough while waiting for the chicken curry to cool down. Thanks to the yeast, the dough is now double in size. Let's run a poke test to tell whether the dough is ready for the oven. Lightly oil or flour your finger or knuckle then give a dough a gentle poke. If the dough springs back right away meaning it is not ready yet! Let it rest for few more minutes. If the dough springs back slowly and your prod leaves a small indentation (refer image below), then it's ready to go.

12. Form the dough into a round shape, cover with a plastic wrap or kitchen towel and let it rest again for 10 minutes.


13. At a meantime, let's transfer our chicken curry into a plastic bag. I use zip lock plastic bag.

14. Next, wrap the chicken curry in the plastic bag with a large baking paper. Set aside.



15. Divide the dough into 3 parts. 40g for the ribbon and 80g for the bow. Leave the rest for the main dough.



16. Flatten the main dough into a circular form using rolling pin. Then get a big bowl and transfer the flatten dough on top of it.

17. Next, place the wrapped chicken curry into the dough and fold it securely. I form mine into a square shape to make it looks like a gift box. Originally, the shape for curry chicken bun aka Lucky King Bun is round.

18. Now, let's make the ribbon. Divide the dough portion into 2 and flatten it into a long ribbon shape using a rolling pin. Place it on top of the main dough.

19. Next, the bow. Flatten the dough portion into a circular shape using a rolling pin. Then cut into 7 sections (refer image below).

20. Place 1 & 6 section behind the section 7. Repeat on the other side. Section 2 & 3 behind the section 3.

21. Then fold up section 5 in the middle to form a cute bow. Place the cute bow on top of the main dough (refer image below).

22. Brush the top of the dough with egg wash. Then, bake in preheated oven 170ยฐC for 45-50 minutes. If you have a small oven like mine, you can cover the top of the dough with a baking pan or baking sheet to prevent the bow and ribbon from burning.



23. Our curry chicken bun is ready! Look at that cutie! If you ran out of idea on what to give your spouse, relatives friends for his/her birthday/wedding/etc ceremony this could be the perfect gift for them! Make sure to ask them first if they love chicken curry otherwise you might need to think of other idea!





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