Readers of my blog may be beginning to feel that I am in a rut with so many bierock recipes, but these pocket breads are really good and open to a wide variety of fillings. Wife Jan did not like boring German bierocks—beef, onion, and cabbage in a raised bread wrapper. When she found Volga German bierocks she changed she mind—seasonings are good. She then asked that I make Uyghar bierocks—while she like there she would have preferred that I had used chicken rather than lamb. This morning she asked for chicken curry bierocks.
Tag Archives: chicken curry
A few day ago I posted a berry hand pie recipe. One of my followers asked if I had done a savory pie with this dough. While I sent her links to my pocket breads with a raised doughs—bierock, taco, and baozi—I thought, “Why not?” I decided to do a California Fusion chicken curry in a biscuit dough hand pie.
This dish started out as a butter chicken, but as I read about the confusion of this dish with Chicken tikka masala, the only conclusion I could come to was that neither one was a traditional Indian dish before about sixty years ago. Both dishes were adaptations of traditional Indian dishes to British tastes. One origin story for chicken tikka masala is a chef in Scotland, although this is disputed in Punjab.
I am making Indian Shepherd’s Pie today but the top and bottom halves of this recipe can be standalone dishes. I am posting them separately for anyone who would like to make as a dish in their own right.