Name: Cardamom Coconut Dragon Buns
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 16
Cuisine: Cantonese Chinese, South Indian
Ingredients: 600 g boneless chicken thighs cut into strips; 2 tbsp ginger garlic paste; 2 tsp five-spice powder; 1 tsp ground cardamom; 1 tsp Kashmiri chili powder; 1 tsp black pepper; 2 tbsp soy sauce; 1 tbsp vinegar; 2 tbsp oil; 1 tsp mustard seeds; 10-12 curry leaves; 4 dried red chilies; 1 large onion finely chopped; 4 garlic cloves minced; 1 inch ginger minced; 400 ml coconut milk; 2 tbsp tomato paste; 1/4 cup cashews; Salt to taste; 500 g all-purpose flour for dough; 2 tsp instant yeast; 2 tbsp sugar; 2 tbsp neutral oil; 250 ml lukewarm water; 1 tsp baking powder; Parchment squares for steaming

Description

Fiery South Indian dragon-style chicken meets creamy coconut and Cantonese five-spice cardamom notes in a rich, umami-packed curry stuffed into bao. Braised for tenderness, the buns are designed for batch freezing and quick steam reheats. This fusion dish delivers bold, complex flavors with a rich and creamy texture perfect for parties or meal prep.

Cultural Background

Dragon chicken originated as an Indo-Chinese dish in South India, blending fiery local spices with Chinese stir-fry techniques like tossing crispy chicken in a spicy sauce. Bao buns trace to Cantonese Chinese traditions of steamed filled buns dating back centuries in dim sum culture. This recipe fuses those elements with South Indian coconut curries and aromatic cardamom alongside Chinese five-spice for a modern cross-cultural creation inspired by global diaspora kitchens.

Recipe Info

PREP TIME: 45 minutes
COOK TIME: 50 minutes
TOTAL TIME: 95 minutes
SERVINGS: 16
DIFFICULTY: Medium

Ingredients

600 g boneless chicken thighs cut into strips
2 tbsp ginger garlic paste
2 tsp five-spice powder
1 tsp ground cardamom
1 tsp Kashmiri chili powder
1 tsp black pepper
2 tbsp soy sauce
1 tbsp vinegar
2 tbsp oil
1 tsp mustard seeds
10-12 curry leaves
4 dried red chilies
1 large onion finely chopped
4 garlic cloves minced
1 inch ginger minced
400 ml coconut milk
2 tbsp tomato paste
1/4 cup cashews
Salt to taste
500 g all-purpose flour for dough
2 tsp instant yeast
2 tbsp sugar
2 tbsp neutral oil
250 ml lukewarm water
1 tsp baking powder
Parchment squares for steaming

Instructions

Marinate chicken strips with ginger garlic paste, five-spice, cardamom, chili powder, pepper, soy sauce, and vinegar for 30 minutes.
Heat oil in a large pan, add mustard seeds and curry leaves until they splutter, then add dried chilies, onion, garlic, and ginger; sauté until golden.
Add marinated chicken and cook until lightly browned, then stir in tomato paste and cook for 2 minutes.
Pour in coconut milk, add cashews, and simmer covered on low heat for 25-30 minutes until chicken is tender and sauce thickens to a rich curry consistency; season with salt and cool completely.
For dough, mix flour, yeast, sugar, oil, baking powder, and water to form a soft dough; knead 8-10 minutes until smooth, cover and rest 30 minutes until doubled.
Divide dough into 16 equal pieces, roll each into a 10 cm circle, place 2-3 tbsp cooled curry filling in center, pleat and seal into buns.
Place each bun on a parchment square in a steamer, steam over boiling water for 12-15 minutes until puffed and cooked through; cool completely before portioning.
Serve hot or proceed to freezing instructions.

Tips

- Slightly undercook the curry sauce if planning to freeze so it thickens perfectly on reheating without separating.
- Avoid overfilling buns to prevent leaks during steaming; use a damp cloth to cover dough while working.
- Substitute chicken thighs with breast for leaner option or add extra chili for more heat; for vegetarian version use paneer or mushrooms.

Nutrition

Calories: 380
Protein: 22 g
Carbs: 42 g
Fat: 14 g