Curry Chicken Bun
Street Food • Sri Lanka
ගැන Curry Chicken Bun
Soft bun with spicy chicken curry filling — bakery classic.
How to Make Curry Chicken Bun (Traditional & Healthy Version)
The Curry Chicken Bun is a beloved Sri Lankan street food, known for its soft, fluffy bread encasing a fragrant and mildly spiced chicken curry filling. This snack embodies the vibrant flavors of Sri Lanka, blending aromatic spices with tender chicken and vegetables, all wrapped in a golden baked bun. Traditionally sold in bakeries and roadside stalls, Curry Chicken Buns are a favorite among locals for breakfast, lunch, or as an on-the-go treat. The combination of curry spices, coconut milk, and wholesome ingredients makes this dish both comforting and satisfying. Its unique flavor comes from the use of Sri Lankan roasted curry powder, fresh curry leaves, and a touch of green chili, creating a delicious balance of heat, aroma, and savory notes. The bun is gently baked until golden, resulting in a light and airy bread that perfectly complements the flavorful filling. Curry Chicken Buns are a great choice for those seeking a taste of Sri Lankan culture, offering a portable and nourishing meal that highlights the island’s culinary heritage. Whether enjoyed with a cup of Ceylon tea or as part of a festive spread, this dish brings warmth and joy to any occasion.
Ingredients(for 1 large bun (about 120g) per serving)
- 1 cup All-purpose flour (Wheat flour)
- 150g Skinless chicken breast (Finely diced)
- 1 small Onion (Finely chopped (Rathu Lunu))
- 1 Green chili (Sliced, adjust to taste)
- 1/4 cup Carrot (Grated)
- 1 small Potato (Diced and boiled)
- 5-6 Curry leaves (Fresh (Karapincha))
- 1 tsp Sri Lankan roasted curry powder (Authentic blend)
- 2 tbsp Coconut milk (light) (Pol kiri)
- 1 tbsp Olive oil (Or coconut oil)
- 1/2 tsp Salt (To taste)
- 1/2 tsp Dry yeast (For the dough)
- 1/2 tsp Sugar (For yeast activation)
- 1/3 cup Warm water (For the dough)
Instructions
- 1
Activate the yeast by combining yeast, sugar, and warm water in a bowl. Let it sit for 5 minutes until frothy.
5 minutes
Ensure water is not too hot to avoid killing the yeast.
- 2
In a large bowl, mix flour and salt. Add the activated yeast mixture and a teaspoon of olive oil. Knead into a soft dough for 5-7 minutes. Cover and let rise for 1 hour.
10 minutes
Knead until dough is elastic and smooth for fluffy buns.
- 3
Prepare the filling: Heat remaining oil in a pan over medium heat. Sauté onions, green chili, and curry leaves for 2 minutes until fragrant.
3 minutes
Do not overbrown the onions; keep them soft.
- 4
Add chicken breast, carrot, and potato. Stir in curry powder and salt. Cook until chicken is no longer pink.
5 minutes
Dice chicken small for even cooking and easy filling.
Why This Dish is Healthy
Compared to traditional deep-fried snacks, this baked Curry Chicken Bun is lower in fat and calories, making it a smart choice for those watching their weight or seeking a heart-healthy option. Using lean chicken breast and lots of vegetables boosts the protein and nutrient profile, while light coconut milk keeps the filling creamy without excess saturated fat. The moderate portion size and balanced macros make it suitable for lunch or a filling snack.
This Curry Chicken Bun provides a balanced blend of quality protein from lean chicken breast, complex carbohydrates from wheat flour and vegetables, and healthy fats from olive or coconut oil. The addition of carrot and potato increases the fiber, vitamin A, potassium, and antioxidant content. Light coconut milk adds a touch of healthy fat without excess calories. Spices like curry powder and fresh herbs offer anti-inflammatory and digestive benefits, making this street food both nourishing and satisfying.
Pro Tips
- 💡Tip 1: For extra softness, add a tablespoon of yogurt to the dough.
- 💡Tip 2: Cool the filling completely before stuffing to prevent soggy buns.
- 💡Tip 3: Brush the tops with coconut milk or egg wash for a glossy finish.
Storage & Serving
Store leftover buns in an airtight container for up to 2 days at room temperature or refrigerate for up to 4 days. Reheat in a low oven or microwave before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 265.0 kcal |
| Protein | 10.0 g |
| Carbohydrates | 30.0 g |
| Total Fat | 11.2 g |
| Fiber | 1.4 g |