Creamy Chicken Curry Stuffed Rolls (Print Format)
Golden, fluffy bread rolls filled with creamy chicken curry, sweet peppers, corn, and gooey cheese.
# Ingredients:
→ Dough
01 -
3¼ cups all-purpose flour
02 -
¾ cup + 2 tablespoons lukewarm milk
03 -
2 teaspoons instant yeast
04 -
1 tablespoon honey
05 -
1 egg, beaten
06 -
2½ tablespoons sunflower oil
07 -
1½ teaspoons salt
→ Chicken Curry Filling
08 -
14 oz chicken thighs, diced
09 -
1 yellow onion, diced
10 -
½ red bell pepper, diced
11 -
½ green bell pepper, diced
12 -
¼ cup corn
13 -
1 teaspoon curry powder
14 -
1 teaspoon onion powder
15 -
⅔ teaspoon garlic powder
16 -
⅔ teaspoon cumin powder
17 -
⅔ teaspoon cayenne pepper
18 -
1 teaspoon salt
19 -
⅓ cup crème fraîche
20 -
1 cup shredded cheese
21 -
Cheese slices for stuffing
→ Coating
22 -
¾ cup grated Parmesan cheese
23 -
⅔ teaspoon curry powder
24 -
⅔ teaspoon onion powder
25 -
Milk for brushing
# Steps:
01 -
Combine lukewarm milk, yeast, and honey in a bowl. Let rest for 5 minutes. Add beaten egg, oil, flour, and salt. Knead for 10-12 minutes until smooth. Cover and let rise for 1 hour until doubled.
02 -
Cook diced chicken in a skillet over medium-high heat with salt, onion powder, garlic powder, cumin, curry powder, and cayenne for 2-3 minutes.
03 -
Add diced onion, red and green bell peppers, and corn to the skillet. Cook for 4-5 minutes until softened. Stir in crème fraîche and shredded cheese until creamy and combined. Let cool completely.
04 -
Mix Parmesan cheese with curry powder and onion powder in a bowl. Set aside.
05 -
Punch down the dough and divide into 12 pieces. Roll each into a flat circle. Place a cheese slice, spoon filling on top, and add another cheese slice. Fold dough, seal tightly, and shape into a ball.
06 -
Brush each dough ball with milk, then roll in the Parmesan-curry coating. Place the rolls on a lined baking sheet. Let rise for 30 minutes.
07 -
Bake at 400°F (200°C) for 12-18 minutes until golden brown.
# Tips:
01 -
Cool the filling completely before stuffing to prevent the dough from tearing. Seal edges tightly to avoid bursting. Let dough rise in a warm, draft-free spot for the fluffiest texture.