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
- 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)
Step-by-step instructions
Step 1 · Activate the yeast by combining yeast
Activate the yeast by combining yeast, sugar, and warm water in a bowl. Let it sit for 5 minutes until frothy.
Step 2 · In a large bowl
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.
Step 3 · Prepare the filling: Heat remaining oil in a pan over medium heat
Prepare the filling: Heat remaining oil in a pan over medium heat. Sauté onions, green chili, and curry leaves for 2 minutes until fragrant.
Step 4 · Add chicken breast
Add chicken breast, carrot, and potato. Stir in curry powder and salt. Cook until chicken is no longer pink.
Step 5 · Add coconut milk and cook for another 2 minutes until everything is...
Add coconut milk and cook for another 2 minutes until everything is well combined and slightly thickened. Allow filling to cool.
Step 6 · Preheat oven to 180°C (350°F)
Preheat oven to 180°C (350°F). Divide dough into two balls. Flatten each ball, place filling in the center, and seal edges to form a bun.
Step 7 · Place buns on a lined baking tray
Place buns on a lined baking tray. Brush with a little coconut milk for shine. Bake for 15-18 minutes until golden brown.
Why this recipe 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.
A note on tradition
Curry Chicken Buns are a staple in Sri Lankan bakeries and street food stalls, particularly popular in urban centers like Colombo and Kandy. They are enjoyed as a quick breakfast, a hearty school snack, or a light lunch. Sri Lankan buns reflect the fusion of colonial baking traditions with local flavors, making them a unique part of the island's food culture. These buns are often made fresh daily and are a symbol of comfort and convenience for busy lifestyles.