Cantonese cooks have been creating curried bāo fillings for years, but for buns with both a Southeast Asian and an Indian edge, stuff them with this curried chicken filling that contains plenty of spice and a touch of coconut-milk richness. The ingredient list looks daunting only because of the number of spices, a combination that yields aromatic, flavorful results. If you have a good curry powder, such as Sun Brand, feel free to substitute 1 tablespoon for the spices below; decrease the amount of salt if the curry powder contains salt already. Or skip the toasting and grinding and substitute equal amounts of ground spices for the whole ones, using two pinches of black pepper for the peppercorns. The flavors will still be good.

　　

Ingredients

makes 1 1/3 cups

　　1 1/2 teaspoons coriander seed

　　1/4 teaspoon cumin seed

　　1/8 teaspoon fennel seed

　　3 black peppercorns

　　1/4 teaspoon ground cayenne

　　1/4 teaspoon ground turmeric

　　1 pinch of ground cloves

　　1 pinch of ground cinnamon

　　1 shallot, chopped (1/4 cup)

　　1 tablespoon chopped fresh ginger

　　1 clove garlic, chopped

　　1 1/2 teaspoons water

　　1 tablespoon canola oil

　　2/3 pound boneless skinless chicken thighs, chopped into peanut-size pieces

　　1/2 teaspoon salt

　　3/4 teaspoon sugar

　　3 tablespoons coconut milk

　　2 1/2 teaspoons cornstarch dissolved in

　　1 tablespoon water

　　2 tablespoons coarsely chopped fresh cilantro

　　

Step 1

Toast the coriander seed, cumin seed, fennel seed, and peppercorns in a small dry skillet over medium heat for 1 to 2 minutes, until fragrant. Use a clean, dry coffee grinder or mortar and pestle to pulverize. Transfer to an electric mini-chopper and add the cayenne, turmeric, cloves, cinnamon, shallot, ginger, garlic, and water. Process to a paste, scraping down the sides occasionally. (Or add the ingredients, except the water, to the mortar and pestle. Pound, then add the water to make a paste.) Transfer to a small bowl and set aside.

　　

Step 2

Heat the oil in a medium skillet over medium heat. Add the spice paste and cook, stirring frequently, for about 5 minutes, or until it has darkened and become richly fragrant. Add the chicken, salt, and sugar, stirring to combine well. Cook for 2 to 3 minutes, stirring, until the chicken is cooked halfway through. Add the coconut milk, and cook for another 2 to 3 minutes, until the chicken is done and has released some of its juices. Cook for 1 minute more to intensify the flavors. Stir the cornstarch mixture and add it to the skillet. Stir to distribute and cook for about 30 seconds, or until the filling has thickened into a mass. Remove from the heat and stir in the cilantro. Transfer to a bowl and set aside to cool completely before using. (The filling can be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated. Return to room temperature before using.)

　　Reprinted with permission from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More © 2009 by Andrea Nguyen, Ten Speed Press.Buy the full book from Amazon or from Bookshop.