The best Curry Bread
Japanese Curry Bread, or Kare Pan, known in Japan, is simply divine. These are the top reasons why you should make it at home as soon as possible:
- the exterior is crunchy and golden brown
- the bread is soft as a cloud, fluffy, and generously filled with chicken curry
- best served warm
- the perfect recipe for large crowds, slow weekends, and celebrations
Essential ingredients
Spodaj najdete cel recept, tukaj pa opis ključnih sestavin pripravljenega recepta.
Curry - This recipe is made in collaboration with Podravka, and we used their chicken curry in this recipe. We first cooked the curry for a couple of minutes to get a thicker texture; then, we used it for the filling. Optionally choose your favorite curry or make it from scratch.
Flour - choose all-purpose flour or bread flour for this recipe.
Milk - for a delicious flavor, use full-fat cow milk.
Panko breadcrumbs - panko breadcrumbs make a golden brown, crunchy exterior.
Oil - use vegetable oil for frying. We usually use sunflower oil or canola oil.
Storing
We always serve this Curry Bread freshly fried and slightly warm. We don't recommend storing it. Optionally serve cold or at room temperature, but the longer you wait to serve it, the less crunchy it is.
How to make Curry Bread at home (video)
Check this quick video to master making Curry Bread (Kare Pan) at home.
Next, try these Asian-inspired recipes
- Butter Chicken
- Red Lentil Curry
- Ginger Scallion Noodles with Shrimp
- Sweet and Sour Chicken with Pineapple
- Gyoza Dumplings with Ground Turkey
- Coconut Fish Curry with Vegetables
- Chicken Tikka Masala
METHOD
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chicken curry
Make the chicken curry. We partnered with Podravka for this recipe, so we're using their Chicken Curry. The curry needs to be thick for this recipe. If you're using the Podravka Chicken Curry, add it to a pan and place it over medium heat. Simmer for 20 minutes, then set aside and bring to room temperature.
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yeast
Pour lukewarm milk into a bowl. Add the yeast and sugar, stir, and set aside 10 minutes for the yeast to react.
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dough
Add flour, salt, and yeast mixture to a large bowl. Knead into a smooth and elastic dough. Transfer the dough to a bowl, cover with clingfilm or kitchen cloth, and leave to proof at room temperature for one hour or until doubled in size.
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shape
Divide the dough into six parts. Shape each piece of dough into a ball. Place the balls on a baking sheet or large plate. Leave about 4 cm or 2 inches between the dough. Cover with clingfilm or kitchen towel and leave to proof at room temperature for 15 minutes.
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shape
Take each piece of dough and shape it into a circle with a 10-cm or 4-inch diameter. Place a generous spoon of curry in the middle of the dough, then tightly seal it into a pocket. Press the edges together to prevent the filling from escaping while frying.
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fry
Beat the egg in a deep bowl. Add the panko breadcrumbs to another plate. Dip each curry bread into an egg, then coat in breadcrumbs. Place a pot with oil over high heat. Cook the oil until it reaches 170 °C / 340 °F. Carefully dip two breads into hot oil and fry until golden brown, for approximately 2 - 3 minutes per side. Repeat the process with the rest of the bread. Transfer the fried curry bread onto a baking sheet lined with a paper towel to drain the rest of the fat. Serve warm.
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