Preparation time: |
10 mins |
Cooking time: |
40 mins |
Serves: |
8 |
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.