Fried Bread With Chicken Curry

In a deep bowl, combine lukewarm water and lukewarm milk. Add honey and yeast, mix well. Gradually add beaten egg and mix again. Let it rest for 5 minutes.

Add flour and salt to the mixture. Mix well and knead for 10-12 minutes until smooth. Cover the dough.

Let the dough rise for 1 hour in a warm place at home, or until it doubles in size.

Deflate the dough and divide it into 15 pieces, each weighing 53 grams.

Take a piece of dough and flatten it. Shape the dough into a ball.

Roll out the dough into a flat circle with a diameter of 10 cm.

Place the buns on a baking sheet lined with parchment paper and let them rise for 30 minutes, or until it doubles in size.

Bake in a skillet with a layer of sunflower oil at 175 °C (347 °F). Bake on both sides until golden brown. Drain the bread on a sheet of kitchen paper.

Heat the olive oil in a skillet over medium-high heat. Add the chicken thighs, along with curry powder, cayenne pepper, turmeric, dried parsley, black pepper, and ground cumin. Crumble the chicken stock cube over the skillet. Mix everything well and cook for 4-5 minutes. Then add the heavy cream and let it cook for another 5-7 minutes, or until the sauce thickens.

Fill the bread with fresh vegetables, sauce of your choice, and chicken curry. Bismillah, enjoy!