Name: Pulled chicken bunny chow
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Cuisine
Ingredients: 4 chicken breast fillets; 2 tomatoes chopped; 1 large onion chopped; 2 garlic cloves crushed; 5 ml fresh ginger grated; 15 ml masala powder; 15 ml garam masala; 45 ml tomato paste; 15 ml sugar; 5 ml turmeric ground; 375 ml chicken stock warm; 1 potatoes peeled and cubed; salt and freshly ground black pepper; 375 ml cucumber finely diced; 80 g red onion finely chopped; 30 ml fresh coriander finely chopped; 10 ml lemon juice; salt and freshly ground black pepper; 4 sesame seed burger buns; 180 ml sour cream

Recipe Disclaimer

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Ingredients (20)

4	chicken breast fillets
2	tomatoes — chopped
1	large onion — chopped
2	garlic cloves — crushed
5 ml	fresh ginger — grated
15 ml	masala powder
15 ml	garam masala
45 ml	tomato paste
15 ml	sugar
5 ml	turmeric — ground
375 ml	chicken stock — warm
1	potatoes — peeled and cubed
	salt and freshly ground black pepper

For the salsa:

375 ml	cucumber — finely diced
80 g	red onion — finely chopped
30 ml	fresh coriander — finely chopped
10 ml	lemon juice
	salt and freshly ground black pepper

TO SERVE:

4	sesame seed burger buns
180 ml	sour cream

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Method:

For the chicken curry, preheat the oven to 220°C.

Brush half of the oil onto the chicken breasts and roast in a roasting dish, 25 mins until tender.

Use two forks to pull the chicken into bite-size strands.

Combine the remaining oil, tomatoes, onions, garlic, ginger, curry powder, garam masala, tomato paste, sugar and turmeric in a food processor and blend until fine.

Heat a pot over medium heat; add the blended mixture and cook, 2 mins.

Add the stock and potatoes; cover with a lid and simmer, 15 mins.

Stir in the shredded chicken and season to taste.

For the salsa, stir all of the ingredients together and season to taste.

To serve, hollow out each of the sesame buns; leaving a thick rim all around.

Spoon the chicken curry into each roll and serve with the salsa and sour cream on the side.

TIP

For a cheat’s alternative, replace the shredded chicken with 2 cups of shredded rotisserie chicken from the supermarket. If you find that the curry is too spicy, simply stir in a splash of cream, coconut cream or plain yoghurt to cool it down.