Chicken and Beans Curry in a Bun, Bunny Chow-style

Serves 6 Prep time: 2 hours Cooking time: 45 minutes

For the curry 250g Imbo or Crossbow dried beans of choice 2 tbs sunflower oil 4-6 boneless chicken fillets (thighs or breast), cut in smaller pieces, bones removed 1 onion, chopped 3 garlic cloves, crushed 4cm piece ginger, grated 2 tsp curry masala 1 cinnamon stick ½ tsp turmeric ½ tsp chilli powder 2 tbs tomato paste 2 cups chicken stock (you may need more) Salt and pepper to taste

To serve 1 to 2 round bread rolls per person Tomato and onion sambal chutney Soak and cook the beans according to the instructions on the Imbo pack.

Season the chicken well with salt and pepper. Heat 15ml oil in a large saucepan and brown the chicken in batches over medium heat.

Remove with slotted spoon and set aside.

Add the onion to the pan (add extra oil if needed) and sauté till soft, around 5 minutes, then add the garlic, ginger and all the spices until you can smell them.

Now add the tomato paste and chicken pieces. Stir through and cook for 2 minutes. Add the chicken stock and cooked beans; simmer for 20 minutes until the sauce thickens. Add more stock if needed, as you want it saucy.

Cut the tops off the rolls; fill with the curry. Serve with tomato and onion sambal chutney, with the hollowed out bread and bun top on the side.

Chef: Errieda du Toit