Prep Time: 10 mins | Cook Time: 46 mins | Total Time: 56 mins
Serves 4
Ingredients :
- 2 tbsp sunflower oil
- 6 chicken thigh fillets, cut into 3cm pieces
- 1 onion, chopped
- 3 garlic cloves, crushed
- 4cm piece ginger, grated
- 1 star anise
- 1 cinnamon quill
- 1/2 tsp fennel seeds
- 2 tsp garam masala
- 1/4 tsp chilli powder
- 1 tbsp tomato paste
- 2 cups (500ml) Massel chicken style liquid stock
- 400g can butter beans, rinsed, drained
- 4 large round bread rolls
- Olive oil, to brush
- 1/3 cup (95g) thick Greek-style yoghurt
Tomato & red onion sambal
- 1 red onion, sliced
- 1 long green chilli, seeds removed, chopped
- 2 tomatoes, seeds removed, finely chopped
- 1/2 bunch coriander, leaves chopped
- 1 tbsp white wine vinegar
- 1 tsp caster sugar
Instructions
- Preheat the oven to 180°C. Heat 1 tablespoon 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.
