WW Creamy Chicken Curry Buns

by

The WW Creamy Chicken Curry Buns have a delicious and comforting texture. We prepare these buns with chicken breast, olive oil, onion, garlic, ginger, seasoning, Greek yogurt, cooking cream, cilantro, lemon juice, flour, instant yeast, and low-fat milk. These buns contain eighteen grams of protein and 285 caloric content per serving. These buns takes fourty-seven minutes to prepare these buns. We store these WW Creamy Chicken Curry Buns for almost three days in the refrigerator. We may serve these with cucumber tomato salad, cumin rice, roasted broccoli, crunchy cabbage slaw, turmeric rice, or vegetable soup.

STATS:

  • Total time: 45 minutes
  • Course: Snack, Lunch
  • Serving size: 1 bun
  • Cooking time: 20 minutes
  • Serving: 10
  • Calories: 285 kcal
  • Diet: Weight Watchers
  • Cuisine: Indian
  • Preparation time: 25 minutes

EQUIPMENT:

  • Bowl
  • Skillet
  • Wooden spoon
  • Rolling pin
  • Sheet
  • Baking paper
  • Pastry brush

INGREDIENTS:

DOUGH:

  • Two cups flour (whole wheat)
  • 1 teaspoon instant yeast
  • 1 teaspoon sugar
  • Half tsp salt
  • ¾ cup warm water
  • 1 tbsp olive oil

CHICKEN FILLING:

  • 1 cup cooked shredded chicken
  • Half cup finely chopped onion
  • 2 minced garlic cloves
  • 1 tsp minced fresh ginger
  • 1 tsp curry powder
  • Half tsp cumin powder
  • Quarter tsp black pepper
  • Quarter tsp turmeric
  • ¼ cup light cream cheese
  • 2 tbsp low-fat milk
  • 2 tbsp chopped fresh coriander

BRUSHING:

  • 1 beaten egg

INGREDIENT NOTES:

WHOLE WHEAT FLOUR:

  • We utilize flour to prepare the buns hearty and add fiber to the recipe. It also gives the buns a slightly nutty flavor. You may use all-purpose flour as an alternative for softer and lighter buns.

OLIVE OIL:

  • Olive oil keeps the dough soft and adds a mild savory flavor to the buns. You may use another light cooking oil as an alternative.

COOKED CHICKEN:

  • We use shredded chicken to provide lean protein and make the buns hearty and filling. You may use shredded turkey or leftover cooked chicken as an alternative.

ONION:

  • Onion gives the chicken filling a sweet and savory flavor. It also makes the filling more flavorful and moist. You may use finely chopped shallots as another option.

GINGER:

  • Fresh ginger adds a slightly spicy and fresh flavor that works well with the curry spices. You may use half tsp ground ginger as another option.

CURRY POWDER:

  • Curry powder gives the chicken filling its warm curry flavor and color. You may use garam masala as an alternative for a slightly different flavor.

LIGHT CREAM CHEESE:

  • Cream cheese makes the chicken filling smooth, creamy, and easy to spread inside the buns. You may use light Greek yogurt as an alternative.

LOW-FAT MILK:

  • Milk makes the cream cheese filling smooth and helps create the right creamy consistency. You may use unsweetened almond milk as another option.

FRESH CORIANDER:

  • Fresh coriander gives the creamy chicken filling a fresh and herby taste. You may use fresh parsley as an alternative.

EGG:

  • The beaten egg is brushed over the buns to give them a shiny and lightly golden top. You may brush the buns with a little milk if you do not want to use egg.

INSTRUCTIONS:

  1. First, stir the salt, whole wheat flour, sugar, and yeast in a big dish.
  2. Include the hot olive oil and water, then knead till a soft dough is prepared.
  3. Wrap the dough and allow it to rise for almost thirty minutes.
  4. We warm a pan on a normal flame and cook the ginger, onion, and garlic till soft.
  5. Include the black pepper, shredded chicken, turmeric, curry powder, and cumin in a pan.
  6. Cook the chicken mixture for just two minutes and whisk perfectly.
  7. Include the milk and light cream cheese, then whisk till the filling is creamy.
  8. Off the flame and whisk in fresh coriander.
  9. Distribute the dough into ten equal pieces and flatten all the pieces carefully.
  10. Put some creamy chicken filling in the middle of all the dough pieces.
  11. Close the dough around the filling and shape it into a bun.
  12. Put the buns on a sheet and apply the beaten eggs mixture on the surfaces as a coating.
  13. Bake till become golden at 190°Celcius, for almost eighteen minutes.
  14. Cool the buns for some time and then serve hot.

SERVING SUGGESTIONS:

SALADS:

  • Cucumber Tomato Salad
  • Greek Salad
  • Carrot Cucumber Salad
  • Mediterranean Green Salad

DIPS & SAUCES:

  • Mint Yogurt Dip
  • Cucumber Raita
  • Garlic Yogurt Sauce
  • Tzatziki

VEGETABLES:

  • Roasted Vegetables
  • Steamed Broccoli
  • Roasted Zucchini
  • Grilled Vegetables

LIGHT SIDES:

  • Fresh Fruit Salad
  • Roasted Carrots
  • Steamed Green Beans
  • Lemon Herb Vegetables

DRINKS:

  • Mint Lemonade
  • Unsweetened Iced Tea
  • Lemon Water
  • Fresh Mint Water

TIPS:

  • We utilize soft dough to maintain the tender and light texture of the buns after baking.
  • Cool the chicken filling lightly first and then put it inside the dough.
  • Avoid filling the buns too much, as the filling will come out when baking.
  • Do not bake the buns so they will be moist and soft inside.

STORAGE INFORMATION:

FRIDGE:

  • Put the cooled buns in an airtight box and store for longer than 3 days.

FREEZER:

  • Store the cooled buns for more than two months.

FAQs:

Will we utilize the remaining chicken?

  • Yes, you may use leftover cooked chicken, shred it finely so it will mix easily with the creamy filling.

May we utilize white flour?

  • Yes, you may use all-purpose flour as a different choice for whole wheat flour to make the buns softer.

Could we prepare these buns spicier?

  • Yes, you can include the red pepper flakes or chili powder in the chicken filling for additional heat.

Will we prepare these buns beforehand?

  • Yes, you may make these buns earlier, chill them till you are ready to bake or warm them.

NUTRITIONAL INFORMATIONS:

Calories: 285 kcal

Net carbs: 31 g

Iron: 2.4 mg

Total carbs: 35 g

Vitamin A: 420 IU

Fiber: 4 g

Calcium: 78 mg

Protein: 18 g

Sodium: 480 mg

Potassium: 285 mg

Weight Watchers Points: 7 Points