Chicken Curry Stuffed Breaded Buns
Ingredients
- A drizzle of olive oil
- 1 onion, chopped
- 1/2 green bell pepper
- 1/2 red bell pepper
- 2 garlic cloves
- 350-400g chicken breast, cut into small pieces
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 2 tablespoons crème fraîche (15%)
- Chopped fresh coriander
- Bread slices (pain de mie), for 7 buns
- Grated cheese, a small amount
- 2-3 eggs, beaten
- Panko breadcrumbs mixed with dried parsley
Preparation
In a skillet, sauté chopped onion, half green bell pepper, half red bell pepper, and two garlic cloves in a drizzle of olive oil. Lightly salt and sauté for 5 minutes.
Add 350-400g chicken cut into small pieces, salt, pepper, 1 teaspoon paprika, and 1 teaspoon curry powder. Mix and sauté for 5-10 minutes.
Add 2 tablespoons crème fraîche and chopped fresh coriander. Mix and sauté for 5 minutes, then let cool on a plate.
Roll out two slices of bread with a rolling pin. Place a tablespoon of filling in the center of one slice, add a bit of grated cheese, cover with the other slice, press lightly, and cut with a 9 cm cutter. Repeat for all buns.
Bread each bun by dipping in beaten egg, then in panko breadcrumbs mixed with dried parsley.
Fry the breaded buns in hot oil.
Notes
This recipe is quick to prepare and suitable for iftar during Ramadan.
