TJean Recipe
Curry Chicken Stuffed Bread
Medium 3 hours Main Dishes Air fry Chicken Curry Savoury Bread Asian-Inspired Party Food Family-Style
About this recipe
Tender curry chicken steamed with curry paste and homemade sambal, sealed in a wrapped parcel and enclosed in fermented bread dough before being air-fried until deeply golden.
Ingredients
Chicken wings or bone-in chicken pieces
Curry paste
Homemade sambal or sambal sauce
Water
Prepared fermented bread dough
Parchment paper
Aluminium foil
Instructions
| Stage | Product | Mode | Temperature | Time |
|---|---|---|---|---|
| Curry chicken | LumiBake S1 18L | Steam | 115°C | 30 min |
| Curry chicken stuffed bread | LumiBake S1 18L | Air Fry | 180°C | 45 min |
01 Place the chicken wings or bone-in chicken pieces in an oven-safe covered pot.
02 Add the curry paste.
03 Add the homemade sambal or sambal sauce.
04 Pour in enough water to form a curry sauce.
05 Stir until the chicken is evenly coated with the curry mixture.
06 Cover the pot with its lid.
07 Fill the water tank of the LumiBake S1 18L.
08 Place the covered pot in the oven.
09 Select Steam mode and cook at 115°C for 30 minutes.
10 Allow the steam to vent safely before opening the oven.
11 Remove the pot and carefully open the lid.
12 Place a large sheet of parchment paper inside a bowl to support it while filling.
13 Spoon the cooked curry chicken and sauce into the centre of the parchment paper.
14 Gather and close the parchment paper securely around the curry chicken.
15 Wrap the parchment parcel completely with aluminium foil to prevent the sauce from leaking.
16 Place the prepared fermented bread dough on a clean work surface.
17 Flatten and stretch the dough until it is large enough to enclose the wrapped curry chicken parcel.
18 Place the foil-wrapped curry chicken in the centre of the dough.
19 Pull the dough around the parcel and pinch the seams firmly to seal.
20 Place the dough parcel seam-side down on a baking tray.
21 Use any remaining dough to create decorative chicken-shaped details, such as wings and legs.
22 Place the tray in the LumiBake S1 18L.
23 Select Air Fry mode and cook at 180°C for 45 minutes.
24 Remove the bread when it is fully risen and evenly golden brown.
25 Carefully cut open the top of the bread shell.
26 Open and remove the aluminium foil and parchment paper, taking care with the hot steam and sauce.
27 Serve the bread warm with the curry chicken filling.