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Chicken Curry Rolls - Bunny Chow
In this recipe
AFRICAN SPICE TAKA TALA SAUCE & MARINADE
Preparation time: |
10 mins |
Cooking time: |
40 mins |
Serves: |
8 |
Ingredients
- 1 tablespoon oil
- 1 brown onion, sliced
- 3 garlic cloves, sliced
- 3 sprigs curry leaves, leaves removed
- 500mL chicken stock
- 1 bottle Beerenberg African Spice Taka Tala Sauce & Marinade
- 1.5kg chicken thigh fillet, cut into 3cm dice
- Salt
- 8 white crusty rolls
- Plain yoghurt, to serve
- Coriander leaves, to garnish
Method:
Place a large, heavy-based pot over high heat. Add the oil, onion, garlic and curry leaves. Cook for 2 minutes, whilst stirring. Add the chicken stock, Beerenberg African Spice Taka Tala Sauce & Marinade, chicken thigh and a big pinch of salt. Turn the heat to low and simmer for 30 minutes, or until the chicken is cooked through.
As the chicken is cooking, using a small sharp knife cut a hole into the top of each roll. Scoop out the centre of the roll to create a bowl. Once the chicken has cooked, fill each roll with curry, and top with yoghurt and coriander to serve.
© 2020 Beerenberg Pty Ltd. All rights reserved.
© 2020 Beerenberg Pty Ltd. All rights reserved.