MINI CHOWS stuffed with BUTTER CHICKEN CURRY

SERVES 6 AS A MAIN OR 8-10 AS A SNACK / PREPARATION: 15 MIN / COOKING TIME: 35-40 MIN

CURRY

10ml (2t) cumin seeds

5ml (1t) coriander seeds

15ml (1T) oil 30ml (2T) butter

1 cinnamon stick

4 garlic cloves, finely chopped

5cm fresh ginger, peeled and finely chopped

5ml (1t) tomato paste

5ml (1t) each turmeric and chilli powder

30ml (2T) curry powder

125ml (½c) chicken stock

4 large chicken breast fillets, cut into small cubes

125ml (½c) cream

salt

a handful of coriander leaves, chopped (optional)

TO FINISH

10-12 small bread rolls

1 spring onion, chopped (optional)

1 Curry Heat a deep pan and roast the cumin and coriander seeds until fragrant. Scoop out and grind finely.

2 Pour the oil and butter into the pan, add the cinnamon, ginger and garlic and fry over moderate heat for a minute.

3 Stir in the tomato paste, the rest of the spices, as well as the ground spices you’ve set aside, and mix well. Add the stock and bring to the boil. Add the chicken and simmer over medium heat for 10- 15 minutes or until cooked.

4 Pour in the cream, mix through and season with salt. Stir in the coriander, if using, and set aside.

5 To finish Make a cut at the top of each roll and hollow them out a little. Ladle the curry into the cavities and top with the spring onions, if using.