Bread
ingredients
500g bread flour
2tbsp milk powder
3tsp instant yeast
4tbsp sugar
1/2salt
270ml water
60g margarine/butter.
500g bread flour
2tbsp milk powder
3tsp instant yeast
4tbsp sugar
1/2salt
270ml water
60g margarine/butter.
Either you do your own curry paste it not it's just a packet of instant curry
paste cook with
1)600g/ chicken thigh meat( to your own preference on parts)
2) 2-3potato
3) 250ml of water
4) 100ml of coconut
5) salt to taste
2) 2-3potato
3) 250ml of water
4) 100ml of coconut
5) salt to taste
Method
1) Heat oil n fry yr curry paste till fragrant then add in your chicken. After 10 mins add in the potato. Follow by water. Let it simmer till cook n finally add in the coconut. Add salt to taste. The curry should be those thicker type. (If you like to have more gravy to dip with bread by all means do it).Dish up n leave it to cool.
2) After curry is cool wrap curry chicken in a piece of aluminium foil.
3) For the bread I use bm to do. *Proof if for an hour ( *let it rise for ah hour)then after an hour take the dough and flatten it to remove air then please take note that when flattening the dough, keep the dough thicker in the centre and thinner at the side. Put the ready wrapped aluminium curry chicken in the centre of the dough and wrap it up! Then proof for another 45 mins or an hour.
4) Milk wash if not egg wash the bread to bake at 160degree for 30mins. If you notice the top of your bread has all turn brown before 30mins just put a sheet of aluminium foil on top of it.
1) Heat oil n fry yr curry paste till fragrant then add in your chicken. After 10 mins add in the potato. Follow by water. Let it simmer till cook n finally add in the coconut. Add salt to taste. The curry should be those thicker type. (If you like to have more gravy to dip with bread by all means do it).Dish up n leave it to cool.
2) After curry is cool wrap curry chicken in a piece of aluminium foil.
3) For the bread I use bm to do. *Proof if for an hour ( *let it rise for ah hour)then after an hour take the dough and flatten it to remove air then please take note that when flattening the dough, keep the dough thicker in the centre and thinner at the side. Put the ready wrapped aluminium curry chicken in the centre of the dough and wrap it up! Then proof for another 45 mins or an hour.
4) Milk wash if not egg wash the bread to bake at 160degree for 30mins. If you notice the top of your bread has all turn brown before 30mins just put a sheet of aluminium foil on top of it.
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/688214851247594/