Saturday, August 20, 2011

Cook and Share a Pot of Curry - My 933 Golden Pillow Chicken Curry

21 August 2011, is 'officially' the Cook-and-Share-a-Pot-of-Curry-Day in Singapore!

For those who are wondering what the hell that is, this is actually a Facebook event initiated by a few fellow Singaporeans, who in their own words, wanted to "promote the message of Curry Cooking and let all natives and newly arrived immigrants understand the message of tolerance and appreciation of our beautiful multi-racial culture."

Why is there a sudden urge to promote understanding and tolerance in multi-racial, multi-cultural Singapore? Well, this was sparked recently by a newspaper report by a local tabloid, which reported that a PRC family, who had just moved to Singapore from China, had resorted to mediation at the Community Mediation Centre (CMC) because they could not stand the smell of curry that their Singaporean Indian neighbours would often cook. Eventually, the dispute was resolved through consensus, with the local Indian family agreeing not to cook curry when the PRC family is at home. But this sparked such a hooha in both social and printed media in Singapore, that the CMC had to step out to clarify that their mediator did not propose the solution, neither did she enforce it on both parties, it was a solution mutually agreed by both parties apparently. However, many Singaporeans are outraged at what they view, as an apparent lack of appreciation from the PRC Chinese family for the culture of the local Indian family, and the fact that the case was resolved in a way which restricted the lifestyle and cultural habits of the local Indian family. 

A lot have been said online about this issue, I shan't make another mountain out of a molehill over this. I am not xenophobic nor racist bcos I am a 3rd-generation Singaporean Chinese myself but I do sincerely hope that all immigrants/new citizens would integrate into our local cultures and embrace or at least appreciate the multi-ethnic, multi-cultural values which are woven into the fabric of our society. Asking an Indian not to cook curry in his own house is like asking a Chinese not to eat rice, isn't it?

With this in mind, and in the spirit of promoting curry as part of our Singaporean way of life, I am presenting my own curry dish for this special day, all the way from Belgium. :)

So here is my version of the famous "933 Golden Pillow Chicken Curry" which I made on friday night. It is actually not that difficult to make, if you have some basic knowledge of bread-making and cooking curry. Worse comes to worse, you can always buy some curry chicken from a hawker stall (if you are in Singapore or Malaysia) if you dunno how to cook curry. Once you master this dish, you can make your own 金枕头咖哩 and save SGD14.80, although I am quite sure Singaporeans would rather call the folks at "933 Golden Pillow" for home delivery. But still, it is good to know the secret behind how to make a golden pillow. ;p

This recipe is adapted from Alex Goh's Magic Bread. According to the book, this Golden Pillow Bread is also called "Kampar Curry Chicken". I googled Kampar and realise that it is actually a town in the state of Perak, Malaysia. 

Anyway, my Golden Pillow Bread is made using 450g of the sweet bread dough recipe. I didn't use the curry chicken recipe in Alex Goh but used this indian curry recipe instead. The steps are not that difficult though you have to be careful that the aluminium foil that wraps up the curry filling is folded, secured and tucked in nicely so that the sharp edges of the foil do not poke through the dough.

1. Cook some curry using whatever recipe you like. Allow the curry to cool down. Take about 500g of the curry chicken and wrap it up with aluminium foil or greaseproof paper. (As the alum foil is not wide enough, I used 2 sheets of alum foil to interlace with each other in a criss-cross manner so that there is enough foil to wrap up the curry filling.)

2. Roll out the sweet bread dough (450g) into a circle big enough to encompass the wrapped curry chicken, place the wrapped curry chicken inside the dough and wrap it up.

3. Let the dough proof for about 45 min.

4. Bake at 175 degrees celsius for 25-30 min.

I am too lazy to type out the curry recipe by Alex Goh since I didn't use it this time round, but for those who are interested in knowing, do leave me a comment.

Enjoy your curry!

This post has been submitted to YeastSpotting.


  1. What a great dish! I think when you start eating this, it's like unpacking a present... :-). Really a great idea!


  2. Hallo Marian

    Welkom op mijn blog! Ik denk dat je vlaamse stoverij ook kan proberen te verpakken in de deeg. Ik heb nooit geprobeerd, maar ik zal wel de volgende keer doen. :)


  3. How do I eat it? Do I pull bits off and dip in the curry? I just don't like the tin-foil in there. It looks so tasty I want to bite into it. Sorry for bad manners.

    1. Yes you can do that. I used a shape knife to shave off the top of the dough, then I took the alum foil containing the curry out, and put it on a separate plate. The dough was then torn into smaller pieces and dipped into the curry. The alum foil was necessary, it served to contain the curry and prevent contact with the dough, else the dough would be wet and mushy and it might fail to bake properly.


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