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Pulled chicken bunny chow


boerie braai burger

Ingredients 24
Servings 4
Time 20 mins

Ingredients

  • For the chicken curry:
  • 60
    ml
    olive oil
  • 4
    large chicken breasts
  • 2
    large tomatoes - chopped
  • 1
    large onion - chopped
  • 2
    cloves
    garlic - crushed
  • 5
    ml
    ginger - finely grated
  • 15
    ml
    roasted masala curry powder
  • 15
    ml
    garam masala
  • 45
    ml
    tomato paste
  • 15
    ml
    sugar
  • 5
    ml
    ground tumeric
  • 375
    ml
    chicken stock - warm
  • 1
    large potato - peeled and cubed
  • salt and pepper
  • For the salsa:
  • 375
    ml
    cucumber - finely diced
  • 80
    g
    red onion - finely chopped
  • 30
    ml
    coriander - finely chopped
  • 10
    ml
    lemon juice
  • salt and pepper
  • To serve:
  • 4
    sesame buns
  • 180
    ml
    sour cream
 

Method

40 mins
 

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. 

 

Read more on: bunny chow  |  chicken  |  food24 recipes
 

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