Makes: 6
Hands-on time: 15 minutes
Hands-off time: 50 minutes
INGREDIENTS
1 onion, chopped
2 cloves garlic, chopped
3 tbsp Hinds Spices Mild & Spicy Curry Powder
1 tin (400g) diced tomatoes
4 chicken breasts, sliced into cubes
3 tbsp plain yoghurt
6 bread rolls or loaf of bread, hollowed out
¼ cup melted butter
Serving suggestion:
Fresh chopped coriander
METHOD
1. Heat 2 tablespoons of oil in a large pot over medium-high heat. In a bowl, add the chicken cubes and season with salt, pepper and 2 tablespoons of Hinds Spices Mild & Spicy Curry Powder. Toss until the meat is well coated.
2. Add the chicken to the pot and once brown, remove and set aside. Add the onion and sauté for 5 minutes, until softened. Then add the garlic and another tablespoon ofHinds Spices Mild & Spicy Curry Powder and cook for another 30 seconds.
3. Mix in the diced tomatoes and season with salt and pepper. Preheat the oven to 180°C and line a large tray with baking paper.
4. Bring to a low simmer and cook for 15 minutes, allowing the sauce to thicken.
5. Add the cooked chicken and cook until heated through.
6. Remove from heat and stir in the yoghurt until well combined.
7. Cut a hole in the centre of the bread rolls and hollow out. Brush the rolls with melted butter.
8. Spoon the stew into the hollowed out rolls and bake for 10 minutes until golden, warm and crispy.
