Malaysian Curry Chicken Challah | TASTE

Ingredients

• 1 (3 1/2 pound) chicken (chopped to bite size, bones included)
• ¾ c coconut oil
• ½ c canola oil
• 5 tbsp minced shallots
• 3 tbsp minced ginger
• 5 tbsp minced lemongrass
• 4 tbsp minced garlic
• 3 tbsp minced fresh turmeric
• 3 tbsp minced galangal
• 4 tbsp Malaysian curry powder
• ½ c loosely packed fresh curry leaves, optional
• 3 tbsp chile paste (sambal oelek or Huy Fong’s tuong ot toi)
• 2 c coconut milk
• 1 tbsp plus 1 teaspoon of salt
• 1 tbsp plus 1 teaspoon of sugar
• 1 tsp white pepper
• 1 c lukewarm water
• 1 lg egg, room temperature
• 2 egg yolks, room temperature
• 1 ½ tsp yeast
• 1 tbsp canola oil
• 3/8 c sugar
• 1 ½ c all-purpose flour
• 1 ½ c bread flour
• ¾ tsp kosher salt