Chicken Bread

Ingredients for Dough
4 CUPS all purpose/plain flour
1 tbsp.instant yeast
2 tbsp.powdered milk
1 tsp.salt
4 tbsp.oil
1egg (plus 1 for glazing)
1 tsp.castor/grinded SUGAR
INSTRUCTIONS
In a bowl mix together the following ingredients: 4 cups flour, 1 tsp. salt, 1 tsp. castor sugar, 2 tbsp. milk powder, 1 tbsp. yeast, 4 tbsp. oil and 1 egg, knead to a medium soft dough with slightly WARM water, leave to rise for 1 hour.
Spicy Keema Filling/Topping
250gm minced meat (beef or mutton/lamb)
1 small onion, finely diced
2 capsicum, preferably red and green, chopped
2-3 tbsp sweet corn
3-4 tbsp tomato paste
salt to taste
1-2 chopped green chilli
2 tbsp yoghurt
pinch of turmeric
1 tsp tandoori masala
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli flakes or powder
2 tbsp butter or oil
1 tsp sugar
2 tbsp chopped coriander leaves
1 tsp of lemon juice
Marinate the minced meat with half tsp ginger/garlic, some salt, turmeric powder, and the 2 tbsp of yoghurt. Set aside for half an hour or so.
Heat a pan and add butter. When it starts to sizzle, add the onions and let them fry whilst stirring until translucent. Add the remaining ginger and garlic, stir for a minute then add the minced meat. Stir-fry it whilst breaking it up using a wooden spoon, until the meat colour changes/browns. Add the capsicum and cook together with the meat until all the moisture from the meat is gone. Add the green chillis, tandoori masala, sweet corn and tomato paste. Adjust salt and chilli. Cook together until the mince develops a lovely colour. Add the tsp of sugar. Make sure you dry the mixture as much as possible. Once done, add the lemon juice and sprinkle coriander leaves. You can smoke it for a bbq aroma/flavour. Use as needed