Chicken Curry Bunny Chows!
15ml SPAR Canola Oil
1 large onion, finely chopped
5ml SPAR Freshline, crushed garlic
3ml SPAR Freshline crushed ginger
10ml ground coriander
5ml ground cumin
3 dried curry leaves
1 bay leaf
3 cardamoms, split open to use the black seeds within
½ cinnamon quill
1 star anise
15ml Thai red curry paste
300g SPAR Tender and Tasty chicken fillet strips
10ml SPAR tomato paste
½ can SPAR tomato onion mix
500ml hot water
½ SPAR chicken stock cube
200g SPAR Freshline diced sweet potato
125g SPAR frozen mixed vegetables – optional
1 loaf brown bread, quartered and centres cut out to form a cavity
TOMATO AND CARROT SAMBAL
1 small SPAR Freshline tomato, finely cubed
2 small SPAR Freshline carrots, grated
25ml SPAR white spirit vinegar
Sauté the onion in the heated oil in a large pot, until translucent. Add the garlic and ginger and continue to sauté until the aromas are released.
Sprinkle the spices (curry paste, coriander, cumin, curry leaf, bay leaf, cardamom, cinnamon, star anise) into the pot to temper the spices for about 3 minutes, stirring regularly to prevent from burning.
Add in the chicken strips and fry until lightly browned, coating it with the tempered spices.
Stir in the tomato paste and then add the tomato and onion mix. Simmer for 5minutes, then add the water and stock cube.
Add in the sweet potato and gently simmer, without the pot lid on, for 20-30minutes. Stir every 10 minutes to prevent burning at the bottom of the pot.
Add in the vegetables in the last 5 minutes of cooking.
Spoon the curry into the cavity of each bread roll. Sprinkle with some rinsed Freshline coriander and serve with the tomato and carrot sambal.
Hints & Tips
Test the readiness of your potatoes by skewering it with a knife, and if the knife comes out with ease then it is ready.
Adding the vegetables in the last few minutes is to prevent overcooking the vegetables and retain as many nutrients as possible.