Curry Buns

Curry Buns



1 recipe from Tangzhong bun


3 large potatoes, diced to 1/2 cm cubes

1 large chicken breast or thigh meat, diced to 1/2cm cubes

2 Tbsp cooking oil

Curry Paste

1 large onion, cut into 1cm pieces

4 cloves of garlic, roughly chopped

1 tsp ground coriander seeds

1 tsp ground cumin seeds

1 tsp turmeric powder

1 tsp curry powder

1 tsp belachan

3 buah keras

5 large red chilies, reconstituted (soaked in hot water for 15 minutes or more)

2 small chili padi

2 tsp oil


  1. Make the bread dough, and while it is proofing, make the filings.
  2. Filings
  3. Gind all the ingredients of the curry paste together into a a fine paste.
  4. In a medium heat pan, heat up the cooking oil, and then add the curry paste and fry at medium heat for 5 minutes. Do not let it burn.
  5. Add the potatoes and cook until soft.
  6. Add the chicken and stir through, until the chicken changes color.
  7. Season with salt and pepper and soya sauce.
  8. Put the filings in the freezer to cool it for easier handling.
  9. Shaping the dough
  10. Weigh the dough out to 30g(small buns) or 60g(regular commercial buns) each.
  11. Place 1 Tbsp or 2 Tbsp of filings into each bun. Roll them into spheres.
  12. Bake at 200C for 13 minutes or until 2/3 of the bottom of the buns are golden brown in color.
  13. Remove from the oven and dust some curry powder.
  14. When the buns are at room temperature, it is important to store them into air tight containers.
I woke up early to make lots of curry filings for the curry buns that  my son asked for. Already mixed the dough and done 2 proofs using the tangzhong method yesterday. I am now left with lots of filings, which I will use to make curry puffs later.

10399822_10209008293474669_9059624955850527613_n 12801181_10209008291834628_1307036537780136650_n 1235535_10209008288554546_5077685931025225535_n