Mini Bunny Chow with Coriander Sambal
Cook Time 1 hour
2 tbsp vegetable oil, plus extra to brush
(750g) 6 chicken thigh fillets, cut into 3cm pieces
1 brown onion, chopped
10 curry leaves
1 tsp fennel seeds
1 cinnamon quill
2 tsp garam masala
¼ tsp chilli powder or to taste
3 garlic cloves, crushed
4cm piece ginger, cut into small pieces
2 tbsp tomato paste
2 truss tomatoes, chopped
2 cups (500ml) chicken stock
400g can cannellini or butter beans, rinsed, drained
4 large round bread rolls
100g Greek-style yoghurt to serve
1 bunch coriander, leaves and stalks finely chopped
1 red onion, finely chopped
1 Lebanese cucumber, deseeded and chopped
1 long green chilli, seeds removed, chopped
1 tbsp white wine vinegar
1 tsp caster sugar
Preheat the oven to 180°C.
Heat the 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, leaving the fat in the pan.
Add the onion, curry leaves, cinnamon and fennel seeds and cook, stirring, for 3-4 minutes until softened. Add garlic, ginger, then cook for 2 minutes or until fragrant. Add tomatoes, remaining spices and tomato paste and cook for a further 2-3 minutes. Return chicken to pan and add stock. Bring to a simmer, then reduce heat to medium-low and cook for 25 minutes until thickened.
Add beans and cook for 2 minutes to warm through. Remove from heat.
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.
For the sambal, combine all the ingredients in a small bowl and set aside.
Stir the yoghurt through the curry and season, then divide among bread rolls. Top with sambal, then serve.