Dollee Recipes

Chicken Curry Bread Puff


  • 100 g Dollee Chicken Curry Paste (half a packet, freeze the other half for another day) 
  • 700 g Chicken Fillet (Diced) 
  • 1 Potato (Diced)
  • 50 ml Water
  • Sliced Bread
  • 1 tbsp Corn Starch mixed with a little water to form a thick paste 
  • Vegetable Oil for Frying


  • Stir fry Dollee Chicken Curry Paste with the Chicken & Potato. Add water & simmer until Chicken & Potato is cooked. Remove from fire & allow to cool.
  • Trim skin off bread. Spoon sufficient chicken curry paste onto middle of bread. Put corn starch mixture onto edges, fold over the bread & press down to seal by hand or with a fork. (be careful not to overstuff the bread).
  • Heat Oil in a pan. Deep fry the Bread Puffs until golden brown. Drain oil and serve.