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Golden Vetkoek with Curried Chicken Filling

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine South African
Servings 6 generous filled vetkoek

Equipment

  • Mixing bowls You'll need two—one for the vetkoek dough and another for prepping the chicken.
  • Frying Pan or Deep Pot A wide, deep frying pan or Dutch oven is ideal for frying the vetkoek until puffed and golden.
  • Slotted spoon For safely removing the vetkoek from hot oil.
  • Large skillet or sauté pan For cooking the chicken until tender and coated in a thick, spiced sauce.

Ingredients
  

For the Vetkoek

  • 4 cups all-purpose flour or try a vetkoek with self raising flour version by omitting yeast and using 4 cups self-raising flour instead
  • 2 tsp instant dry yeast
  • 2 tbsp sugar
  • 1 tsp salt
  • 1½ cups warm water
  • 1 tbsp vegetable oil plus extra for deep frying

For the Curried Chicken Filling

  • 2 tbsp vegetable oil
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1 tbsp ginger grated
  • 1 tbsp curry powder mild or hot depending on preference
  • 1 tsp ground turmeric
  • ½ tsp ground cumin
  • 2 tbsp tomato paste
  • 1 large tomato diced
  • 500 g boneless skinless chicken thighs (more flavorful than breast)
  • ½ cup chicken stock
  • Salt and pepper to taste
  • Fresh coriander chopped (for garnish)

Instructions
 

Step 1: Prepare the Dough

  1. In a large bowl, mix the flour, instant yeast, sugar, and salt. Gradually pour in the warm water and add a tablespoon of oil. Mix until a sticky dough forms, then knead on a floured surface for about 8 to 10 minutes until smooth and elastic. If using self-raising flour, skip kneading and resting.
  2. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and allow it to rise in a warm spot for about 45 minutes until doubled in size. This step is crucial for creating vetkoek that is both airy and tender.

Step 2: Make the Curried Chicken

  1. While the dough is rising, heat 2 tablespoons of oil in a skillet. Sauté the onions until soft, then add garlic and ginger. Stir in the curry powder, turmeric, and cumin, toasting the spices gently for 30 seconds to release their oils.
  2. Mix in the tomato paste and fresh diced tomato, cooking until the mixture thickens. Add chopped chicken thighs, coating them in the spice blend. Pour in the chicken stock, reduce the heat, and simmer for 15 to 20 minutes. The chicken should be cooked through, and the sauce should be rich and clinging. Finish with salt, pepper, and a sprinkle of chopped coriander.
  3. Chicken thighs work best here for their richer flavor and tenderness. Breast meat can be used but tends to dry out unless carefully monitored.

Step 3: Fry the Vetkoek

  1. Once the dough has risen, punch it down and divide it into six equal portions. Shape each into a ball and flatten slightly into discs.
  2. Heat vegetable oil in a deep pan to about 180°C (350°F). Fry the vetkoek in batches, about 3–4 minutes per side, until puffed and golden brown. Remove with a slotted spoon and drain on paper towels.
  3. This is where the magic happens—each round puffs up into a golden, hollow bread pocket ready to be filled with something delicious.

Step 4: Assemble and Serve

  1. Once slightly cooled, slice each vetkoek open like a pita (but not all the way through). Generously fill with warm curried chicken and serve immediately. A spoonful of chutney or a side of atchar takes it to the next level.