Pulled chicken bunny chow

Food24
4 servings Preparation: 20 mins, Cooking: 40 mins By Food24
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Ingredients (22)

for the chicken curry:
60 ml fresh chillies — 573
4 chicken breast fillets — large
2 tomatoes — chopped
1 onion — large, chopped
2 cloves garlic — cloves, crushed
5 ml fresh ginger — grated
15 ml masala powder — roasted
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 seeds
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. 

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