In Malaysia, there is a dish known as the Kampar Curry Chicken Bun. This is one of those “wow” dishes wheeled out at special occasions (which, to a Malaysian, may just mean “dinner”), and is essentially a chicken curry baked into a massive bun, cut open at the table. The combined smell of the curry and freshly baked bread is just heavenly.
We’ve been thinking about this ever since we first tasted Danny’s Signature Beef Curry – that rich, moreish gravy would go incredibly well with the bread, and so we took a bit of time to try to put this together this weekend and I have to say, we are very pleased with the results! It seems most of you over on Instagram liked it too, so here’s the recipe!
The bread recipe has been adapted from the Soft and Fluffy Vegan Bread Recipe (at about 2.35x the size) over at My Lovely Recipes and is one we’ll definitely be using again – head over there for an interesting read on the history of this type of bread and pictures of the mixing (we didn’t have the foresight to photograph our own!)
- 1 Packet of Danny’s Signature Beef Curry from Laksamania.
- 700g all-purpose flour
- 420ml water
- 14g instant yeast
- 14g salt
- 62g vegetable oil
- 62g sugar
- Parchment paper (use the packet of curry as a size guide – you want the paper to be about 2x the size of the curry so you can wrap it up later
- Aluminium foil (same size as the parchment paper
- Mixing bowl
- Baking tray
- Prepare your bread dough (this follows the instructions on our source recipe up to step 3.
- Combine water, yeast, and sugar together
- Add flour and salt to this, mix until it becomes a dough, then leave to rest for 10 minutes
- Add vegetable oil, knead until it is fully absorbed At this point, your dough may be a bit sticky. Add some flour bit by bit, kneading as you go until you have a smooth dough. Cover and rest for an hour
- After the hour, when you are ready to continue
- Crumple up the piece of parchment paper like you’re going to toss it into the bin.
- Unfold it again. This will make it easier to handle.
- Lay your aluminium foil out on a table and smooth out the parchment paper over it. Using both of these layers, create a bowl shape. Don’t worry about making it look pretty – it’s just to ensure the curry is kept separate from your bread dough!
- Snip open the pack of curry and empty it into your parchment paper/aluminium foil bowl.
- Pull the edges of the foil bowl up and pinch together to seal the curry in.
- Take out your bread dough and punch it down. Shape it so it’s flat, and place the foil/parchment/curry parcel into it
- Take the edges of the bread dough and wrap over the curry parcel, sealing it in. Transfer the whole thing onto an aluminium-foil lined baking tray, and stick it somewhere reasonably warm to prove for about an hour, or until approximately double in size. We put it in our unheated oven. You may recognise this picture from our stories! Yours may or may not look like a bread monster.
- When it’s done proving, you’ll notice it’s a lot smoother than when it started.
- Bake in the oven at 180C (we have a fan oven, you’ll want 200C if yours isn’t fan-assisted) for about 45 – 50 minutes, or until the top is a nice golden-brown (ours went slightly over, but I quite liked the chewy crust this produced, and it matches my dining table beautifully!).
- Bring the whole thing over to the table.
- Snip open with a pair of scissors.
- Break bits of bread off, dip in the curry, and enjoy!