Chicken Masala Bunny Chow
TIP: You can use the same method with lamb chops, just simmer for a longer time over very low heat, otherwise the meat won’t be tender.
Serves 4–6
Preparation 10 minutes
Cooking time 30 minutes
The chicken is cooked in a spicy sauce before it’s seared over the coals for that smoky tandoor flavour. Kids love this DIY meal that you just have to eat with your hands.
You need:
- 1 onion, chopped
- 2 tablespoons butter or olive oil
- 1 packet tikka masala paste (Woolworths stocks a good one)
- 1 tin (410g) tomato passata
- 1 tin (75g) tomato paste
- 1 free-range chicken, cut in portions (skin on)
- 1 cup yoghurt or coconut cream
- 6 Portuguese rolls
Here's how:
- Fry the onion in butter in a pot over the fire, and add the masala paste. After 5 minutes, add the tomatoes and simmer for about 5–10minutes.
- Put the chicken skin-side up in the sauce and scoop a little sauce onto it to coat. Put the lid on and simmer for 30–40minutes over a very low heat, or until the chicken is tender. (You can also roast it in an oven at 150°C.)
- Remove the chicken carefully from the pot and allow most of the sauce to drip off. Put it on a board and drizzle a spoon or two of olive oil over both sides. Add the yoghurt or coconut cream to the curry sauce in the pot and set aside.
- Spray the braai grid liberally with Spray and Cook, then grill the chicken over medium-hot coals until the skin is crispy. It will only take a few minutes. Gently reheat the sauce, taking care not to let it boil as the yoghurt will separate and form lumps. (don’t worry if it does – it still tastes the same!)
- Remove the meat fromthe bones (with a fork, if youmust). Scoop out the inside of the rolls and fill them with pieces of chicken and a spoon or two curry sauce. dig in!
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