I've never liked store-bought curry bread. (They're too spicy for me, don't have a lot of solid ingredients in the filling, and goopy cold roux is not nice). So although this is very derivative, I've been making this chock-filled, chunky curry bread for about 10 years. I made these for the first time in a while since my husband requested them. I'm writing out the recipe for a friend, who asked me for it some time ago. I'm sorry it took me so long to upload it.You can use anything you like in the filling. (The ingredients listed are things I like, especially the spinach and noodles). If there's too much filling and it's hard to wrap the dough, reduce the amount of filling. I wrap them in my own way. I have small hands, so whenever I wrap filling in dough (for anpan sweet bean buns, or steamed bao etc.) I always use this method. Use whatever method works best for you. If you coat the buns with panko and deep fry them, they'll become regular curry bread. For 16 buns. Recipe by Yukiline

I took a recipe that I learned in a cooking class and arranged it with easier ingredient amounts and steps. Paired with steam buns, it was aimed at stay-at-home moms who have their hands full raising their children.I wanted to try coming up with a recipe for those of you without ovens or bread makers but still wanted to try making a nice side dish It's simple and delicious so please give it a try.Make sure to use fresh vegetable oil and fresh bread crumbs. Leftover breadcrumbs from frying the first time can burn, so please make sure to clean the oil out before frying the second set of bread.You can use cooled leftover curry from the day before as filling .If you refrigerate the onions after buying them, you won't cry when you cut them. Try it out! You won't need swimming goggles. For 8. Recipe by Pokuchan

I had leftover curry so I prepared my curry bread to deep-fry. Unfortunately, I didn't have enough bread crumbs so I decided to bake them. The curry breads came out light and surprisingly delicious!If the dough is rolled out too thin, the dough will rip and the curry will ooze out. For 12 buns. Recipe by Dannasamaharyourinin

I love curry to be eaten with bread. Instead of making the bread dough from scratch, I use loaf bread and mix it with curry.

Since I wanted to make an easy curry bread in a bread maker, I altered a recipe which required you to kneed the dough by hand.It's also delicious if you add cheese in Step 4.If you don't seal the seams completely, the filling will burst out when deep-frying.When you wrap the curry, it sometimes oozes out of the bread. But if you use the curry from, it's so much easier to wrap up!! Recipe by Chugakusei kitchen

I really wanted to eat curry bread rolls.These bread rolls turn out quite large so 1 per person should be fine.If you are cooking for children then you can divide the dough into 16 portions rather than 8. This will be an easier size for them to manage.^When you evaporate the moisture from the curry, try to use a non-stick saucepan. It will be easier to cook over medium heat and less worry about burning.After allowing the dough to rest, make sure to punch down the dough in order to release any air. Otherwise it will expand like a balloon when you deep fry!! Recipe by asaco*

Please try it out in anko bread or cream bread since it works with those as well .Please mash it up a little if the ingredients of the curry you are using are big.Use a small amount of curry when wrapping it up.Make sure not to let the oil from the curry get near the edges. I've made several burst by doing this! There have been many sacrifices! This is really important! Recipe by Runchan

Fried curry bread is so oily and full of calories, so I baked these whilst keeping the original delicious flavor.Please adjust the amount of liquid in this recipe depending on the type of flour you use. When stuffing the bread with curry you can simply roll it into balls before hand, but if you want to pack it in more tightly, use a spatula. This time I used about 500 g of curry. Recipe by Pu-kosan

I made curry bread using leftover dry curry from dinner!! It was a spur of the moment decision, but they were so good I was surprised.The dough is on the thinner side, so try not to over-stuff them. Please seal the edges securely closed. Since the dough has shiratamako, it's chewy and delicious. I kept it simple by using pancake mix!! I really recommend this recipe!! Recipe by Hiromami

Great healthy lunch on your day off.Please adjust the amount of lukewarm water since it differs depending on the season and weather!The baking time differs depending on your oven, so please adjust it as well.When the curry is watery, it comes out from the dough, so make sure to thicken it. Recipe by Eriji

I made tons of curry and nan for dinner and when I tried wrapping some curry in unbaked nan dough it turned out pretty good!When wrapping the dough around the ingredients, use a fork to press the edges together so they turn out looking nice and the dough won't open up. (In the top photo I didn't do this and they ended up opening). You don't need to let the dough rise a second time. When cooking, make sure to cook them on the weakest flame possible so they don't burn... If you want to cook the inside ingredients too, wrap them in foil and bake in the oven for a few minutes.If you bake the dough after rolling it with a rolling pin, you'll have naan. ♪You can make gyoza bread by stuffing with gyoza ingredients!Or you could put pizza sauce and ingredients for a calzone!This recipe can be used with a lot of different ingredients, it's simple and delicious! Recipe by akin.co

I made this combining my beloved flour and my husband's favorites (curry bread and wiener sausage bread).I normally make this a little more spicy at home.Adjust the spiciness to your taste. Recipe by putimiko