Fluffy Chicken Curry Buns: Fragrant Filling and a Golden Crust

These chicken curry buns are wonderfully fluffy and juicy: soft milk dough wrapped around a rich filling of chicken thighs with fragrant curry, sweet peppers, corn, and stretchy cheese. Perfect for a snack, picnic, or served warm alongside soup.

Ingredients

Dough

• 3/4 cup | 200 ml warm milk
• 2 1/4 tsp | 7 g instant yeast
• 1 tbsp | 12 g honey
• 1 egg (M size)
• 2 1/3 tbsp | 35 ml sunflower oil
• 3 1/4 cups | 400 g all-purpose flour
• 1 1/3 tsp | 8 g salt

Chicken Filling

• 14 oz | 400 g chicken thighs, diced
• 1 tsp | 5 g salt
• 1 tsp | 3 g onion powder
• 1/2 tsp | 2 g garlic powder
• 1/2 tsp | 2 g ground cumin
• 1 tsp | 3 g curry powder
• 1/2 tsp | 2 g cayenne pepper
• 4 1/4 oz | 120 g yellow onion (about 1 small onion)
• 2.6 oz | 75 g red bell pepper
• 2.6 oz | 75 g green bell pepper
• 1.8 oz | 50 g corn (frozen or canned, drained)
• 2.6 oz | 75 g crème fraîche or sour cream
• 3 1/2 oz | 100 g grated cheese

Topping

• 2.6 oz | 75 g grated Parmesan
• 1 tsp | 2 g curry powder
• 1/2 tsp | 2 g onion powder

How to Make It

1. Make the dough. In a bowl, combine the warm milk, yeast, and honey. Stir and let stand for 5 minutes. Add the egg, oil, flour, and salt. Knead into a soft, smooth dough, about 8-10 minutes by hand or 5-6 minutes in a stand mixer with a dough hook.
2. Let it rise. Transfer the dough to an oiled bowl, cover, and leave in a warm place until doubled in size, about 60-75 minutes.
3. Cook the chicken. Toss the chicken with the salt, onion powder, garlic powder, cumin, curry powder, and cayenne. In a skillet with a little oil, cook over medium heat for 5-6 minutes, just until partially cooked.
4. Add the vegetables. Stir in the finely chopped onion, red pepper, and green pepper; cook for another 4-5 minutes until softened. Add the corn and heat through for 1 minute.
5. Add dairy and cheese. Remove from the heat, stir in the crème fraîche (or sour cream) and 100 g of the grated cheese. Mix until smooth, then let the filling cool completely.
6. Shape. Punch down the risen dough and divide it into 12 equal pieces. Roll or flatten each piece into a 10-12 cm circle. Spoon in the filling, pinch the edges tightly to seal, and place seam-side down on a parchment-lined baking sheet.
7. Proof. Cover and let rest for 25-30 minutes. Preheat the oven to 375°F | 190°C.
8. Add the topping. Mix the Parmesan, curry powder, and onion powder. Lightly brush the buns with water and generously sprinkle with the topping.
9. Bake. Bake for 20-22 minutes, until deeply golden. Rest for 10 minutes and serve warm.

Nutrition per 1 bun

Calories	≈ 320 kcal
Protein	≈ 15 g
Fat	≈ 12 g
Carbohydrates	≈ 30 g
Sodium	≈ 450 mg

Tips and Variations

• Heat: reduce the cayenne or swap it for paprika if you prefer a milder filling.
• Dairy: crème fraîche can be replaced with 20-25% sour cream or low-fat Greek yogurt for a lighter version.
• Cheese: mozzarella, gouda, or cheddar work well inside; for the topping, Parmesan is best left as is for its bold flavor and crisp, bronzed finish.
• Freezing: shape the buns, freeze them raw on a tray, then transfer to a bag. Thaw in the refrigerator before baking and let rise for 45-60 minutes.
• Serving: delicious on their own or with yogurt sauce and fresh herbs.

FAQ

Can I use chicken breast instead of thighs?

Yes, but breast meat is drier. Add a little more crème fraîche or 1-2 tbsp water/stock to the filling and avoid overcooking while frying.

How can I brush the buns if I don’t have a pastry brush?

Lightly mist the tops with water from a spray bottle, or carefully rub them with damp hands so the topping adheres well.

Which flour is best for the dough?

All-purpose flour with 10-11.5% protein gives a soft, airy crumb. If your flour is stronger, add 1-2 tsp water as needed.