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U.S. Potatoes Buns with Chicken Kapitan

Everyone loves a bun especially the savoury and spicy type with a flair of nyonya. You can prepare ahead and pop the extra in the freezer, perfect to eat anytime.
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Print Recipe
Total Time130 Mins
Prep Time100 Mins
Cook Time30 Mins
ServingsServes 6
Potato Type: Russet
Prep Method: Baked

Dish

Breakfast/BrunchSnack

Prep Time

100 Mins

Cook Time

30 Mins

Serving

Serves 6

Description

Everyone loves a bun especially the savoury and spicy type with a flair of nyonya. You can prepare ahead and pop the extra in the freezer, perfect to eat anytime.

Ingredients

+

Buns (6 pcs) - (A) Yeast Mixture :

  • 150g Warm water
  • 5g Caster sugar
  • 5g Instant dried yeast
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Buns (6 pcs) - (B) Bread Mixture :

  • 220g Bread flour
  • 15g Caster sugar
  • 20g Melted Butter
  • 2g Salt
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Curry Kapitan Filling - Curry Paste

  • 20g Lemongrass
  • 35g Red Chilies
  • 15g Fresh Turmeric
  • 25g Galangal
  • 25g Garlic
  • 2pcs Dried Chillies
  • 2nos Candle Nuts
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Curry Kapitan Filling - Other Ingredients

  • 100g U.S. Russet Potatoes, diced
  • 60ml Coconut cream
  • 100ml Water
  • 4-6 tbsp Cooking oil
  • 300g Chicken Breast, diced
  • 30g Onions, diced
  • 2pcs Kafir Lime Leaves
  • 1/2 tbsp Salt
  • 1 tsp Sugar
  • 2nos. Limes, juiced

Preparation

Method Preparing Buns

  1. Mix yeast with warm water and sugar. Set aside until it bubbles.
  2. For the dough: In a mixing bowl, place flour, sugar, salt & butter, add in yeast water and knead the dough 7-8 minutes. Transfer the dough to a greased bowl and rise for 1 hour. Meanwhile make the filling & let the dough cool.
  3. Divide the dough into 6 equal pieces. Roll the balls into 7 to 9cm in diameter. Place 1 tablespoon of the filling in the centre, seal the dough tight and shape into a ball.
  4. Place all the balls on a baking tray, cover and allow to rest for 20 minutes. Pre-heat oven to 180° Brush the buns with egg wash and sprinkle with sesame seeds. Bake for 20 minutes.

Method Preparing Curry Kapitan Filling

  1. Grind the curry paste ingredients. Add in water and blend until smooth.
  2. In a wok, heat the oil and fry the curry paste until fragrant and the oil separates. Add the diced chicken. Reduce to medium low heat and stir to coat the Kafir lime leaves, chicken & U.S. Russet Potatoes with curry paste. Add the coconut cream and bring mixture to a boil.
  3. Reduce the heat and simmer chicken until tender. Once the gravy thickens, add in onions, salt, sugar, lime juice and season to taste.

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