Description
This Pan Bread with Chicken Curry is a fusion masterpiece—pillowy soft flatbreads stuffed with creamy, spiced chicken curry and brushed with garlic butter for the ultimate comfort meal. Whether served with lettuce, cheese, or extra sauce, it’s a flavorful and satisfying dish that’s perfect for dinner, parties, or meal prep. Add it to your list of homemade recipes, fine dining recipes, and high protein recipes dinner. #homemaderecipes #stuffedbread #dinnerideas #highproteinrecipes #easybreadrecipe #comfortfood #quickdinnerideas #currychicken
Ingredients
Units
Scale
- 350 g flour
- 7 g salt
- 14 g honey
- 7 g instant yeast
- 25 ml sunflower oil
- 75 g yogurt
- 150 ml water
- 30 g butter
- 20 ml olive oil
- 700 g chicken thighs
- 6 g curry powder
- 2 g cumin powder
- 2 g coriander powder
- 3 g garlic powder
- 2 g cayenne pepper powder
- 6.5 g salt
- 2 g dried parsley
- 2 g turmeric powder
- 50 g tomato paste
- 15 g sweet soy sauce
- 150 ml heavy cream
- 50 g spring onion, chopped
- 40 g butter
- 0.5 g dried parsley
- 1 g garlic powder
- Lettuce (optional)
- Sauce (optional)
- Cheese slices (optional)
Instructions
- Mix flour, salt, honey, yeast, sunflower oil, yogurt, and lukewarm water in a large bowl. Knead for 10–12 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled in size.
- Divide the dough into 8 equal balls (approx. 75 g each). Roll each into a 13 cm circle.
- Place on parchment-lined tray and let rise for another 30 minutes until doubled.
- In a skillet, heat butter and olive oil. Add chicken thighs, curry powder, cumin, coriander, garlic powder, cayenne, salt, parsley, and turmeric. Cook for 5–6 minutes until golden and cooked through.
- Add tomato paste, sweet soy sauce, and heavy cream. Increase heat slightly and simmer for 5–7 minutes until thickened. Stir in spring onions.
- For garlic butter, melt butter with parsley and garlic powder over low heat. Stir to combine.
- Heat a pan over medium heat. Cook each dough round for a few minutes on each side until golden brown.
- Slice breads open, fill with the chicken mixture and optional cheese or sauce. Place on a baking sheet. Brush tops with garlic butter and bake at 200°C (390°F) until cheese melts and tops are golden.
Notes
- The bread can be made ahead and reheated before stuffing.
- Add cheese or hot sauce to customize to your taste.
- Great for meal prep or freezer-friendly leftovers.
Nutrition
- Serving Size: 1 stuffed bread
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 740 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 125 mg