Chicken stuffed Loaf


A few years ago, this meat stuffed loaf was trending everywhere and I really wanted to make it. Never really got the time, and thanks to the lockdown right now, it was time to tackle the beast.

1 sachet instant yeast

1/4 cup warm milk

1 tsp sugar

Combine the yeast in the warm milk and sugar, and let it sit till it ‘awakens’, as in bubbles up.

In a mixing bowl, sift 4 cups plain flour and to this add

1 tsp salt

1/4 tsp baking powder

In a small bowl or jug add 1 egg (whisked), 4 tbsp oil and 1/4 cup warm milk. Mix well together.

Make a dough using the milk/egg mixture and yeast milk mixture. If you need any further liquid, use warm water to make it a medium soft dough, a bit like a soft pizza dough. Cover with a soft damp cloth and let it rise for an hour or so, or until it has almost doubled in size.

I made two loaves out of this. If you use less dough, the filling will come out and it’s not really a loaf then. If its too much dough, then its like bread, so you want to get the balance right.

Filling:

You could use any leftover chicken curry or keema provided it is fairly dry and doesn’t have a gravy. For vegetarian versions, you can use paneer, potatoes, mushrooms or even lentils – they come out beautifully.

The filling I made –

6 chicken thighs, boneless and skinless, cut into small cubes

1 medium size onion, finely chopped

1 green pepper, finely cubed

4-5 green chillies, finely chopped

2 tsp ginger and garlic paste

1 tbsp tomato puree

Salt and black pepper to taste

1 tsp garam masala

2 tsp coriander powder

1/2 tsp cumin seeds

1 tsp cumin powder

1/2 tsp red chilli powder (to taste)

1/2 tsp basser masala

Heat 2 tbsp oil in a pan, add the cumin seeds. When they start to sizzle add the onions, followed by the ginger garlic paste and green chillies. Saute till they soften and become translucent. Add the masalas (not tomato puree) and then the chicken. As the chicken cooks through, add the peppers and then the tomato puree with a 1/4 cup of water. Cover the pot and let it cook through for 5-10 minutes. Check the seasoning – it should be stronger than normal curry as it will be surrounded by the bread. If you want to, you can add some cooked potatoes to this mixture too.

Some people like this creamy, but I prefered the spicier version.

Serve with a salad for a complete meal or with a cuppa chai for a tea time snack. If you make small loaves, you can freeze them and bake them from frozen when you have guests around.

Shape the loaf to your desired shape – brush the loaf with some milk/egg mixture to get a shiny golden glaze on top. I liked mine plain, but you can sprinkle some sesame seeds or nigella seeds for colour.

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