The Great Malaysian Curry Bread Quest

tastecooking.com

Debbie Fenner

subheading: CURRIED CHICKEN:

1 (3 ½ pound) chicken (chopped to bite size, bones included)

¾ cups coconut oil

½ cup canola oil

5 tablespoons minced shallots

3 tablespoons minced ginger

5 tablespoons minced lemongrass

4 tablespoons minced garlic

3 tablespoons minced fresh turmeric

3 tablespoons minced galangal

4 tablespoons Malaysian curry powder

½ cup loosely packed fresh curry leaves, optional

3 tablespoons chile paste (sambal oelek or Huy Fong’s tuong ot toi)

2 cups coconut milk

1 tablespoon plus 1 teaspoon of salt

1 tablespoon plus 1 teaspoon of sugar

1 teaspoon white pepper

subheading: CHALLAH BREAD:

1 cup lukewarm water

1 large egg, room temperature

2 egg yolks, room temperature

1 ½ teaspoon yeast

1 tablespoon canola oil

3/8 cups sugar

1 ½ cup all-purpose flour

1 ½ cup bread flour

¾ teaspoons kosher salt

Directions at tastecooking.com

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