Episode/Chapter: That Butler, Competitive [Ep. 15, Chp. 21]
Yield: 12 curry buns
There are multiple kuro entries for each recipe in the anime/manga. Check out my ‘kuroshitsuji cookbook’ tag for more.
Image and recipe source are not the same.
1 cup flour
2 tsp. salt
2 tbs. oil
½ cup warm water
Mix flour and salt in a bowl. Add oil and enough of the water to make dough. You may not use all the water. Knead the dough and let it sit for 15 minutes. Divide the dough into 12 balls and roll each ball into a circle on a floured surface.
For Chicken Curry:
1 lb. chicken breasts cut into small chunks
1 tsp. minced garlic
¼ cup oil
¼ cup curry powder
½ tsp. red pepper flakes
Mix the oil, garlic, curry powder and red pepper flakes in a non-stick pan. This creates a paste. Add the chicken and coat it with the paste. Cook on medium heat until the chicken is fully cooked.
1 egg, beaten
Place a small spoonful of chicken into the middle of one dough circle. Fold the top of the dough down over the chicken and then the bottom up. Fold the left side over and then the right. This makes a packet of curry.
Dip the packet in the egg and then roll it in the panko until completely covered. Repeat with the other circles.
Fill the bottom of a non-stick pan with oil and let it heat over medium heat. Once hot, place a few of the curry buns in the pan. Let them cook for a couple minutes until brown and then turn over. Once both sides are brown, remove from the pan and let cool on paper towel. Repeat with the rest of the buns.
Use more of less curry to taste. If you use more or less, change the amount of oil, as well. The measurements need to be the same to make a paste. This recipe does not make a “sauce.” The chicken is coated in the curry to make wrapping it easier and to get full flavor. Otherwise, the sauce runs out or becomes left behind in the pan.
Kale & Quinoa Bowl in Toronto was so amazingly good! 💚
It was topped with carrots, peas, cauliflower, roasted red pepper, almonds, zucchini, grilled avocado and tofu with a dip and curry sauce 🌶🌿🍲
Vegan food at its best - I wanna try everything on the menu of @b.good in Toronto ☺️
1. Apollo’s Minestrone Soup - This came with a FLAMING PAT OF BUTTER ON TOP (you can see the tinge of blue flame in the photo above) and was really simple and delicious. Came with an onion ring, presumably to continue the theme with Phoenix’s stack of onion rings later.
2. Blackquill’s Omurice - I thought it was squid ink pasta or black rice from looking at the menu, but it was just scary-looking on the top and plain rice in the center, just like Simon himself.
3. Phoenix’s Onion Ring Stack - I mean, it definitely had height impact. It came with ketchup, cheese, and curry dipping sauce, and a little laser cut “IGIARI!” nori decoration. (I know it was laser cut because it tasted burnt.)
4. Miles’ Tea Time Set - Came with brownies, a fruit puff pastry, a maple walnut scone, a strawberry swiss roll, and a chestnut/raspberry cake! And of course, a biscuit with an edible printed image of Edgeworth on it. Blue Badger was also laser printed out of blue wafer! This went really well with black tea.
Didn’t get around to trying the DGS items, but they looked great as well!
A chapati/chapo is a flat, unleavened bread with some resemblance to a pita or tortilla. It’s usually eaten for breakfast, can be served cut up or as a side dish (particularly with any sort of curry/dipping sauce). In Uganda it’s also sold rolled up and filled with an omelet as a so called “Rolex”.
Dough (4 portions, difficulty level: rookie) 1 cup of flour 1 tablespoon of oil (preferably olive) 1 teaspoon of salt dissolved in half a cup of water
Stir everything together and knead it until you get a smooth dough that is elastic but not sticky.
Portion the dough into balls of desired size (somewhere between the size of a ping-pong and tennis ball). Pro tip: For evenly round chapos knead every ball into a snake, then roll it up. Do this for all the balls.
Wrap a plastic bag around two plates to hold the made chapos. This will keep them warm and also prevents them from getting dry.
Preparation (difficulty level: can be tricky) On a lightly floured surface, use a floured rolling pin to roll out a ball of dough. Add oil in a pan and set it on medium heat.
Initial procedure Put the chapo into the pan and let it rest for a short while. Rotate it several times to allow the oil to distribute evenly and to impress bystanders. Use your hand for this. Check with a spoon underneath and turn the chapo over before it develops brown patches.
Main procedure (repeat once) Let it rest for a few seconds, then add oil with the spoon all around the pan’s walls. Lift the chapo to allow some oil to flow into the center. Rotate the chapo a few times. After approx. half a minute check underneath if golden-brown patches have appeared. Before those patches turn black turn the chapo over. Repeat procedure for the flipped side.
While preparing the chapo roll out another ball of dough for the next one. If the current one looks ready, put it between the plates. Repeat with the next chapo until finished.