BUNNY CHOW (CHICKEN CURRY ROLLS)

INGREDIENTS

• 2 tablespoons sunflower oil
• 6 chicken thigh fillets, cut into 3cm pieces
• 1 onion, chopped
• 3 garlic cloves, crushed
• 4cm piece ginger, grated
• 1 star anise
• 1 cinnamon quill
• 1/2 teaspoon fennel seeds
• 2 teaspoons garam masala
• 1/4 teaspoon chilli powder
• 1 tablespoon tomato paste
• 2 cups (500ml) Massel chicken style liquid stock
• 400g can butter beans, rinsed, drained
• 4 large round bread rolls
• Olive oil, to brush
• 1/3 cup (95g) thick Greek-style yoghurt

TOMATO & RED ONION SAMBAL

• 1 red onion, sliced
• 1 long green chilli, seeds removed, chopped
• 2 tomatoes, seeds removed, finely chopped
• 1/2 bunch coriander, leaves chopped
• 1 tablespoon white wine vinegar
• 1 teaspoon caster sugar

How to Make

1.Preheat the oven to 180°C. Heat 1 tablespoon sunflower oil in a large saucepan over medium heat. Season chicken, then in 2 batches, cook, turning, for 4-5 minutes until browned. Remove from the pan.

2.Add the onion and cook, stirring, for 3-4 minutes until softened. Add the garlic, ginger and spices, then cook for 2 minutes or until fragrant. Add tomato paste and cook for a further 1 minute. Return chicken to pan and add stock. Bring to a simmer, then reduce heat to medium-low and cook for 20 minutes.

3.Add beans and cook for 5 minutes or until chicken is cooked through and sauce is slightly reduced. Remove from heat.

4.Meanwhile, cut the tops off the rolls and hollow out, discarding filling and tops. Brush with olive oil and bake for 5 minutes or until slightly golden, then set aside.

5.For the sambal, combine all the ingredients in a small bowl and set aside.

6.Stir the yoghurt through the curry and season, then divide among bread rolls. Top with sambal, then serve.

NUTRITION

• 3627 kj
  ENERGY
 
• 28.4g
  FAT TOTAL
 
• 6.2g
  SATURATED FAT
 
• 8.1g
  FIBRE
 
• 77.5g
  PROTEIN
• 263mg
  CHOLESTEROL
 
• 1739mg
  SODIUM
 
• 11.1g
  CARBS (SUGAR)
 
• 76.3g
  CARBS (TOTAL)

All nutrition values are per serve