Fried Bread with Chicken Curry Salad

Place the carrot, yellow onion, and parsley in a food chopper and blend until roughly chopped — not too fine.

In a large bowl, add the lukewarm milk, lukewarm water, sugar, and yeast. Mix well. Let it sit for 3 minutes. Then add the egg, sunflower oil, and vegetable mixture. Mix thoroughly. Add the flour, salt, curry powder, cumin powder, and cayenne powder. Knead the dough for 10–12 minutes.

Grease the mixing bowl well with your hands (about 5 ml of oil). Shape the dough into a ball and place it in the bowl. Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size.

Turn the dough out onto a floured surface. Roll it out into a sheet approximately 35x40 cm in size. Use a pizza cutter to slice the dough into rectangular shapes.

Place the rolls on a baking tray lined with parchment paper (this prevents them from sticking when lifted). Let them rise for another 30 minutes or until doubled in size (keep them in a warm spot).

Heat a layer of sunflower oil in a frying pan over medium heat (175°C / 350°F). Fry the dough on both sides until golden brown, about 2–3 minutes per side. Test the oil temperature by dropping in a small piece of dough — if it browns within 1 minute, the oil is ready. Let the rolls drain on paper towels.

Cut the chicken into small cubes. Heat the olive oil in a frying pan over medium heat. Add the chicken, salt, curry powder, cumin powder, cayenne powder, onion powder, and garlic powder. Cook the chicken 5–6 minutes. Remove the pan from the heat. Add the sweet soy sauce (ketjap manis) and green onion. Mix well.

Transfer the chicken mixture to a large bowl. Add the mayonnaise and chili sauce. Mix until combined.

Fill the bread with lettuce and the chicken salad mixture.