Buns -chicken Curry Recipe

Activate yeast (if desired)

Combine warm water (about 105–115°F / 40–46°C) with 1 tsp of the sugar and the yeast in a small bowl. Let sit 5–8 minutes until foamy. (If using instant yeast, you may skip this step and mix dry yeast directly into flour.)

In a large mixing bowl, whisk together 3 cups flour, remaining sugar (1 tbsp), and 1 tsp salt.

Make a well in the flour. Add warm milk, vegetable oil and the activated yeast (or sprinkle instant yeast into flour and add liquids). Stir with a spatula or wooden spoon until shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 8–10 minutes by hand (or 6–7 minutes in a stand mixer with dough hook) until smooth and elastic. If dough is too sticky, add up to 2 tbsp more flour; if too dry, add warm water 1 tsp at a time.

Form dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

Punch down the dough to release air. Turn out onto lightly floured surface, divide into 12 equal portions (about 60–70 g / each). Cover portions with a damp towel and let rest 10 minutes before shaping.

Prepare binding slurry: in a small bowl whisk cornstarch with 2 tbsp of the chicken stock (from the 1/4 cup) until smooth; set aside.

Heat 1 tbsp vegetable oil in a skillet over medium heat. Add minced garlic and ginger and sauté 20–30 seconds until fragrant (do not brown).

Add finely chopped onion and cook 2–3 minutes until translucent and softened.

Add diced chicken to the skillet. Season with 1 tbsp curry powder, 1/2 tsp garam masala, 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring, for 4–5 minutes until chicken is mostly cooked through and pieces are smaller and opaque.

Add diced carrot and peas; cook another 2 minutes to slightly soften vegetables.

Stir in soy sauce and remaining chicken stock (about 2 tbsp). Bring to a gentle simmer, then add the cornstarch slurry and cook 1 minute, stirring, until mixture thickens to a moist but not runny consistency. If too dry, add 1–2 tsp water; if too wet, cook off a little liquid.

Taste and adjust seasoning with 1/2 tsp sugar (optional) and 1/2 tsp lime/lemon juice (optional) to brighten flavors. Remove from heat and let cool to near room temperature before filling buns (important so dough doesn't become soggy).

Prepare steamer: fill the steamer pot reservoir with water and bring to a gentle simmer. Line steam baskets/trays with parchment rounds or cabbage leaves or lightly oil to prevent sticking.

Working with one dough portion at a time, flatten into a 3.5–4-inch (9–10 cm) circle on a lightly floured surface, thicker in the center and thinner at the edges.

Place 1.5 to 2 tablespoons of cooled chicken curry filling in the center of the dough round. Gather the edges up and pleat or pinch to seal the bun tightly at the top. Make sure there are no large air gaps and the seam is well sealed.

Roll the sealed bun lightly between hands to smooth the top and place seam-side down on prepared steamer liner, leaving about 1–1.5 inches between buns for expansion. Repeat with remaining portions.

Cover the steamer basket and steam over simmering water for 12–14 minutes for medium-sized buns (adjust 14–16 minutes for larger buns). Keep the lid covered with a kitchen towel under it to catch condensation if possible so water does not drip on buns.

After steaming, turn off heat and let buns sit in the closed steamer for 2 minutes to stabilize. Then remove lid and transfer buns to a cooling rack. Serve warm.