Curry Chicken Baguette ( recipe)

Updated: Jan 8, 2021



Curry Chicken Baguette

An East Meets West fusion that I created as a tribute to a precious 55 years old spice & herbs shop in Hong Kong,Tin Yin Coconut Company 天然椰子號. Although making French baguettes is not difficult, it requires some skills to bake the dough with stuffing. Unlike the ordinary way which fills in stuffing after emptying out the baked baguettes, we need to cut open the dough and fill in stuffing before baking. However, the filling may burst out when baking if it is not filled in properly. Fortunately, I have figured out the best way to fill in the stuffing after a handful of experiments and revisions to the recipe. By pairing it with the lemongrass tea available in Tin Yin Coconut Company, the French Curry Chicken Baguette is a contemporary response to the shopkeeper's unique food pairing of nian gao and Pu’er tea.

Article link :【 French Curry Chicken Baguette in Chef’s Heaven】


French Curry Chicken Baguette

Makes 2 baguettes/ 4 short baguettes/ 6 mini baguettes

INGREDIENTS:


Baguette(s):

365 g baguette flour/ high-gluten flour

1 tbsp curry powder

1 tbsp turmeric

5 g yeast

5 g salt

280 ml warm water

200 ml hot water (for steam-baking)


Curry Chicken Fillings:

50 g cooked chicken thighs, diced*

50 g cooked potatoes, diced *

20 g onions, diced *

20 g red onion, diced *

50 g red bell pepper, diced*

3~4 micro asparagus, sliced**

1 ring pineapple, diced *

20 g /1 tbsp young coconut meat, diced *

1 tbsp ginger, finely chopped

1 clove garlic, finely chopped

1 fresh chili pepper, sliced**

¼ tbsp butter

1 pinch galam masala powder

1~2 tbsp curry paste ^

1 tbsp coconut milk

1 tbsp corn starch

Some sugar ^

Some salt ^


* The ingredients are recommended to be diced into 1 cm² pieces

**Cut in thin circular slices

^ Quantity can be adjusted to taste


INSTRUCTIONS :


Baguettes

1. In a large bowl, add flour, curry powder, turmeric, yeast, salt, and warm water. Stir until just combined. Cover and set aside at room temperature for 30 minutes.


2. Stretch and fold the dough. Cover and set it aside at room temperature for 30 minutes. Repeat this step twice.


3. Cover the dough and place into the fridge for 12-18 hours for cold fermentation overnight.


4. Next day, remove the dough from the fridge and rest in room temperature for 30 minutes.


5. Divide the dough into four or six portions on a floured table surface.


6. Roll each dough into 8 to 12 cm long strips. Cover with a cloth and start the first fermentation at room temperature for 15 minutes.


7. Lightly dust the table surface with flour. Place each dough with the seam side up. Gently stretch them into rectangles.


8. Fold up 1/3 of each dough from the bottom onto the centre of the dough. Lightly press the folded edge with fingers. Fold the top 1/3 of the dough back down to the bottom.


9. Place the curry chicken fillings onto the centre of each dough and fold them into half. Press the edges together gently and enclosed with your wrist.


10. Roll each dough out to form a longer loaf-like shape. Roll both ends into “pointy” ends.


11. Hold both pointy ends of each dough and place one by one on a floured canvas, seam side down. Push up the canvas each time to separate dough. Cover with a cloth and start the second fermentation for an hour.


12. Place a baking stone or a thick baking tray into the oven before preheating. Place a small empty baking tray at the bottom of the oven. Preheat the oven to 260℃ (or the highest temperature of the oven) for an hour.


13. Prepare chicken curry stuffing (see also the “Instructions” for curry chicken fillings)


14. Place a piece of parchment paper on a thin wooden board or a stainless-steel flat baking sheet. Sprinkle with flour and gently move the dough onto the parchment paper.


15. Lightly floured the dough and score each baguette dough 2~3 times with 7 cm long deep cut (depending on the length of the baguettes).


16. Transfer the dough with the parchment paper on the preheated baking stone or thick baking tray. Pour 200 ml of hot water into the small empty baking tray at the bottom (for

steam-baking). Close the oven door immediately and start baking.


17. Bake at 260°C for 10 minutes, remove the small baking tray from the oven.


18. Lower the oven to 230°C. Continue baking for another 10 minutes or until the baguette are golden.


19. Remove the baguettes from the oven and rest on a baking rack. Let cool completely or serve hot.


* It is recommended to be served with lemongrass tea.



Curry Chicken Fillings

1. Stir the curry paste and coconut milk together into a coconut curry paste. Set aside.


2. Heat up a pan with medium heat. Add butter and onion, stir for 3 minutes, then turn off the stove.


3. Add ginger, garlic, chili and garam masala and turn on medium heat. Stir fry until the fragrant come out.


4. Add chicken and potatoes into the pan. Stir fry for 1 minute.


5. Add the coconut curry paste and stir fry for 1 minute.


6. Add the pineapple, red bell pepper, asparagus, coconut flesh, and mix well.


7. Taste the fillings, then add sugar and salt to taste.


8. Sprinkle corn starch and mix well. Turn off the stove.


9. Transfer the curry chicken stuffing onto a plate. Set aside until thoroughly cold and then place into the fridge.


* Bring the fillings to room temperature before use.

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