The Post

Chicken Buns

1 000ml cake flour 60ml milk powder 20ml sugar

10g dried yeast

7.5ml salt

150ml milk

400ml lukewarm water 60ml butter, melted sesame seeds

50ml melted butter, to brush


45ml sunflower oil

1 small bay leaf

2.5ml cumin seeds

1 small onion, finely chopped 5ml coarse salt

10ml crushed garlic

25ml red chilli powder 400g chicken fillet, small cubes 2.5ml ground cumin

5ml ground coriander

5ml garam masala

1ml turmeric

2 small tomatoes, grated 45ml chopped coriander

4 green chillies, finely chopped 30ml fresh cream, optional sesame seeds, to sprinkle

Place the cake flour, milk powder, sugar, yeast and salt in a mixing bowl.

Combine the milk and lukewarm water. Using a dough attachment on a low speed, gradually add the liquid to the dry ingredients and process for 7 to 10 minutes. If the dough appears too dry, add a little warm water.

Pour the melted butter into the mixing bowl and work until the dough is soft and shiny. Roll the dough into a ball and place in a lightly oiled mixing bowl. Leave to rise until the dough has doubled in size.

Prepare the chicken filling while the dough is resting. Heat the oil in a 28cm AMC Chef’s Pan. Fry the bay leaf and cumin seeds until fragrant. Add the chopped onion and salt. Fry until the onion is pale golden in colour. Stir the garlic into the onion and fry for a few seconds. Add the red chilli powder. Fry the red chilli for 3 to 5 seconds, taking care not to burn the spices, before adding the chicken fillet.

Sauté the chicken fillet until the oil separates, then add the ground cumin, coriander, garam masala and turmeric. Add the chopped tomatoes and simmer until they soften and a thick sauce forms to coat the chicken pieces. Check the seasoning and adjust if necessary. Leave to cool. Stir the chopped coriander, chopped green chilli and cream into the chicken.

Knead the rested dough for 2 minutes by hand and divide into 10 equal portions. Lightly roll out each portion of the dough and scoop the curried chicken into the centre. Bring the edges of the dough together and pinch to enclose the filling. Place the buns on a greased baking tray and spray with a little water.

Sprinkle with sesame seeds and leave to double in size. Bake at 180ºC in a preheated oven for 30 minutes or until the rolls are golden brown and sound hollow when tapped.

Brush the buns with melted butter and cover with a tea towel to allow them to soften. Serve with a chutney or dip of your choice.





African News Agency