Bunny Chow
Double Cream Yoghurt
Recipe Information
4
serves:
40 mins
prep time:
5 mins
cook time:
easy
difficulty:
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
Preparation method:
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.