Bunny Chow

Ingredients:

Ingredients for the Bunny Chow:

30 ml First Choice Olive Oil

600 g chicken thighs, deboned and cut into smaller pieces

salt & pepper for seasoning

1 onion, thinly sliced

15 ml ginger, grated

2 garlic cloves, crushed

5 ml ground turmeric

5 ml garam masala

1 cinnamon stick

1 star anise

5 ml paprika

2,5 ml ground cumin

45 ml tomato paste

250 ml chicken stock

1 chilli, seeded and chopped

400 g tinned mixed beans, drained and rinsed

6 bread rolls, round

15 ml First Choice Olive Oil, for brushing

200 ml First Choice Double Cream Yoghurt

For the Sambal:

125 g baby tomatoes, quartered

1 small red onion, thinly sliced

1/2 chilli, seeded and chopped

60 ml coriander, chopped

5 ml castor sugar

juice of 1/2 lemon

salt and pepper for seasoning

Directions:

For the Bunny Chow:

Preheat the oven to 180°C and line a baking tray with baking paper.

Heat half of the First Choice Oil in a saucepan and add the chicken. Cook until dry and starting to brown. Season and remove from the saucepan.

Heat the rest of the First Choice Oil in a saucepan and add the onion, ginger and garlic and cook until the onion starts to soften. Add all the spices and cook for 1 minute then add the tomato paste.

Return the chicken to the saucepan and add the stock and the chilli.

Simmer for 20 minutes.

Add the beans and cook for another 5 minutes. Taste to adjust the seasoning and remove from the heat.

Hollow out the bread rolls (cut off the tops and hollow out) and brush with First Choice Olive Oil. Bake for 5 minutes till crisp and golden brown.

For the Sambal:

Combine all the ingredients and mix well.

To Serve:

Stir the First Choice Double Thick Yoghurt through the curry and spoon into the crispbread rolls, top with the sambal and some more fresh coriander.

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Bunny Chow