Chicken-Carrot Kade Paan


Samantha Fore's favorite Sri Lankan grab-and-go snack, maalu paan, a yeasty roll stuffed with spiced fish and potato, inspired this rendition, filled with curry-spiced chicken, leek, and carrot. Typically made with homemade dough, these get a speedy upgrade thanks to store-bought frozen rolls.

Chicken Carrot Kade Paan
Photo: Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely
Active Time:
35 mins
Total Time:
1 hrs 40 mins


  • 3 tablespoons coconut oil

  • .50 teaspoon brown mustard seeds

  • 1 cup shredded carrots

  • 1 cup thinly sliced leek (white and light green parts only

  • 1 (9-inch-long) curry sprig

  • 2 tablespoons Madras curry powder

  • 2 medium garlic cloves, finely chopped

  • 1 teaspoon crushed red pepper

  • 1 teaspoon kosher salt

  • 1 teaspoon black pepper

  • .50 teaspoon finely chopped peeled fresh ginger

  • 8 ounces ground chicken (white and dark meat)

  • 1 tablespoon soy sauce

  • 18 frozen yeast rolls (such as Rhodes Yeast Dinner Rolls), thawed

  • 1 large egg yolk

  • 2 tablespoons water

  • Tomato-chile sauce (such as Maggi Hot & Sweet), for serving


  1. Heat oil in a medium skillet over medium-high until shimmering. Add mustard seeds; cover and cook until seeds start popping, about 30 seconds. Remove lid; add carrots, leek, and curry sprig; stir to combine. Stir in curry powder, garlic, crushed red pepper, salt, black pepper, and ginger. Reduce heat to medium-low; cook, stirring often, until carrots and leek are softened, about 3 minutes.

  2. Stir chicken and soy sauce into curry mixture; cook over medium-low, stirring occasionally, until chicken is cooked through, 6 to 8 minutes. Transfer to a bowl. Let cool 30 minutes. Discard curry sprig and any loose curry leaves.

  3. Preheat oven to 350°F with racks in upper third and lower third positions. Line 2 baking sheets with parchment paper; set aside. Working with 1 thawed roll at a time, use thumbs to flatten dough into a 3-inch-wide disk, creating a slight indentation in center. Spoon1 packed heaping tablespoon filling into center of disk. Fold disk in half to enclose filling. Pinch dough to seal, forming a purse shape. Bring 2 pointed ends together to meet in the middle on the seam side; press to seal and form a ball. Place filled ball on prepared baking sheet. Repeat with remaining rolls and filling, spacing 3 inches apart.

  4. Whisk together egg yolk and 2 tablespoons water. Brush dough balls lightly with egg wash. Bake in preheated oven until golden brown, 24 to 28 minutes, rotating pans halfway through bake time. Transfer rolls to a wire rack; let cool 10 minutes. Serve with tomato-chile sauce.


Find fresh curry leaves at South Asian markets or online.

Make Ahead

Freeze unbaked filled rolls on parchment-covered baking sheets until hard.Transfer to a plastic freezer bag; freeze up to 1 month. Let stand at room temperature 30minutes. Brush with egg wash; bake as directed.


Belgian-style wheat: Allagash White.

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