Curry pan, crispy bread with tasty curry inside, is a really great snack or lunch! Curry pan is easier to make than you think. If you love curry and bread, please try.
Have you ever had curry pan? If you have ever been to a Japanese or Asian grocery store, you’ve probably seen it in the bakery area. When I was a kid, my mom used to get Yamazaki Curry Pan as a snack for me. It has a mild curry flavor and is the perfect size for a small snack. Whenever I had curry pan, I was happy.
Of course I still love curry pan but after I moved to the states, I couldn’t find it as easily. I tried some recipes and I made my own curry pan recipe. This recipe is super easy and simple. I am not good at making bread, so if you are like me, please try this recipe!
You can adjust the curry spiciness to your preference. If you make it for kids, mild can be great. If you cook for adults, maybe spicy curry can be nice!
Curry Pan
Ingredients
Curry (1 day before)
- 50 g ground meat (pork, chicken or beef)
- 1/3 large onion
- 1/2 carrot
- 2 tbsp vegetable oil
- 2 blocks curry roux Mild, Medium hot, Hot
- 200 ml water
Bread
- 250 g bread flour
- 10 g sugar
- 1/2 tsp salt
- 150 g water
- 2 g dry yeast
- 5 g unsalted butter
Fry
- 1 cup panko
- 3 cup vegetable oil
Instructions
Curry (1 day before)
- Dice the onion and carrot. Mince curry roux.
- Add onion and vegetable oil in a medium pot or pan with medium heat. Cook until onion turns clear.
- Add ground meat. Cook until color changes.
- Add diced carrot and water.
- Bring to boil. After boiling, turn the heat to low and cook another 10 minutes.
- Turn the heat off and add minced curry roux. Make sure it all melts.
- If you can't get rich and heavy texture, cook another 5-10 minutes depending on the texture you get.
- In a container or deep plate, add curry and cover then store for one day at room temperature.
Bread
- Add butter in a small microwave safe bowl and microwave for 20 seconds to melt.
- Use a medium or large bowl and add flour. Flatten the flour and Indent the middle.
- Add sugar and dry yeast into the indent. Add melted butter and salt on the side outside of the indent so they are separate from sugar and dry yeast.
- Add warm water into the indent with the sugar and dry yeast.
- Mix by folding everything until you can lift up the dough.
- Tap the dough in the bowl for 5 minutes. It's ready if the dough barely sticks in the bowl.
- Put the dough in a medium bowl with covering cling wrap. Wait until the dough gets about double in size.
- Divide into 8 and toss it from one hand to the other. Form into a circle.
- Curry - Prepare curry you made one day before. Divide into 8 pieces.
- Spread each dough (about 4*4 ) , add one piece of curry.
- Fold the dough well and squeeze any gaps closed with your fingers.
- Water the dough lightly in order to be able to cover with panko.
- Cover with Panko.
- In a jelly pan, put the covered dough and leave for 20 minutes at room temperature.
- In a medium size deep pan or pot, add oil. Bring to 320F° (160c°).
- Add 2-3 dough balls at a time. Turn over a couple of times and take out when the bread turns brown.
- This is great for breakfast, lunch, or snack!
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