Description
Curry Bread, also known as Kare Pan, is a popular Japanese snack featuring a soft, yeasted dough filled with a savory curry mixture of ground meat, potatoes, and spices. This bread is coated with panko breadcrumbs and deep-fried until golden and crispy, offering a satisfying combination of textures and rich flavors in every bite.
Ingredients
Scale
For the Dough
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3/4 cup warm milk (110°F)
- 1 large egg
- 3 tablespoons unsalted butter, softened
For the Filling
- 1 tablespoon oil
- 1/2 small onion, diced
- 1/2 pound ground beef or ground chicken
- 1 clove garlic, minced
- 2 tablespoons curry powder
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1/4 teaspoon black pepper
- 1 small potato, peeled and diced
- 1/4 cup water
For Frying and Coating
- 1 egg (beaten, for egg wash)
- 1 cup panko breadcrumbs
- oil for frying
Instructions
- Prepare the Dough: In a small bowl, combine the warm milk with active dry yeast and let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is activated. Meanwhile, in a large bowl, mix the all-purpose flour, sugar, and salt. Add the yeast mixture, egg, and softened butter to the dry ingredients. Knead the dough by hand or using a stand mixer fitted with a dough hook for 8 to 10 minutes until the dough is smooth and elastic. Cover the dough and place it in a warm spot to rise for about 1 hour or until it doubles in size.
- Make the Curry Filling: While the dough is rising, heat oil in a skillet over medium heat. Sauté the diced onion until translucent and soft. Add the minced garlic and ground meat (beef or chicken), cooking until the meat is browned throughout. Stir in curry powder, ketchup, soy sauce, black pepper, diced potato, and water. Cover the skillet and simmer for about 10 minutes, or until the potatoes are tender and the mixture has thickened. Remove from heat and allow the filling to cool completely before using to prevent soggy dough.
- Shape the Curry Breads: Once the dough has risen, punch it down to release air bubbles and divide into 8 equal portions. Flatten each portion into a circular shape. Spoon 1 to 2 tablespoons of the cooled curry filling into the center of each circle. Carefully pinch the edges to seal the filling inside and shape each piece into an oval-shaped bun.
- Coat for Frying: Dip each shaped bun into the beaten egg wash fully covering the surface. Then roll and coat thoroughly with panko breadcrumbs to ensure a crispy crust after frying.
- Deep Fry the Curry Breads: Heat oil in a deep pan or fryer to 340–350°F (170–180°C). Fry the buns in batches, turning occasionally, until they are golden brown and evenly crispy on all sides. Remove and drain on paper towels to absorb excess oil. Serve the curry bread warm for best taste and texture.
Notes
- You can bake the curry bread at 375°F (190°C) for 18 to 20 minutes as a healthier alternative to deep frying.
- Ensure the curry filling is completely cooled before wrapping to avoid soggy dough.
- Using halal meat will make the recipe suitable for a halal diet.
- To make a dairy-free version, substitute the butter and milk with plant-based alternatives.
- Adjust the curry powder amount to your preferred spice level.
