Chicken Curry Rolls (South African Bunny Chow)

South African bunny chow which comprises curry in a hollowed out bread loaf, is a budget-friendly meal loved for its portability and rich, hearty flavours.

2 Tbsp. sunflower oil
6 chicken thigh fillets, cut into 3 cm pieces
1 onion, chopped
3 cloves garlic, crushed
1 (1½"/4 cm) piece ginger, grated
1 star anise
1 cinnamon quill
½ tsp. fennel seeds
2 tsp. garam masala
¼ tsp. chili powder
1 Tbsp. tomato paste
2 cups Massel chicken style liquid stock (500 mL)
1 can butter beans, rinsed, drained (400 g)
4 large round bread rolls
olive oil, to brush
⅓ cup thick Greek-style yoghurt (95 g)

Tomato and Red Onion Sambal:
1 red onion, sliced
1 long green chili, seeds removed, chopped
2 tomatoes, seeds removed, finely chopped
½ bunch coriander, leaves chopped
1 Tbsp. white wine vinegar
1 tsp. caster sugar

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

Heat 1 Tbsp. sunflower oil in a large saucepan over medium heat. Season chicken, then in 2 batches, cook, turning, for 4-5 minutes until browned. Remove from the pan.

Add the onion and cook, stirring, for 3-4 minutes until softened. Add the garlic, ginger and spices, then cook for 2 minutes or until fragrant. Add tomato paste and cook for a further 1 minute. Return chicken to pan and add stock. Bring to a simmer, then reduce heat to medium-low and cook for 20 minutes.

Add beans and cook for 5 minutes or until chicken is cooked through and sauce is slightly reduced. Remove from heat.

Meanwhile, cut the tops off the rolls and hollow out, discarding filling and tops. Brush with olive oil and bake for 5 minutes or until slightly golden, then set aside.

For the sambal, combine all the ingredients in a small bowl and set aside.

Stir the yoghurt through the curry and season, then divide among bread rolls. Top with sambal, then serve.

Makes 4 servings.