Mini Bunny Chow with Coriander Sambal

Cook Time 1 hour

Servings 4


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

Coriander sambal

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.


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