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Chicken Curry Rolls - Bunny Chow

Chicken Curry Rolls - Bunny Chow

Preparation time:

10 mins

Cooking time:

40 mins




  • 1 tablespoon oil
  • 1 brown onion, sliced
  • 3 garlic cloves, sliced
  • 3 sprigs curry leaves, leaves removed
  • 500mL chicken stock
  • 1 bottle Beerenberg African Spice Taka Tala Sauce & Marinade
  • 1.5kg chicken thigh fillet, cut into 3cm dice
  • Salt
  • 8 white crusty rolls
  • Plain yoghurt, to serve
  • Coriander leaves, to garnish


Place a large, heavy-based pot over high heat. Add the oil, onion, garlic and curry leaves. Cook for 2 minutes, whilst stirring. Add the chicken stock, Beerenberg African Spice Taka Tala Sauce & Marinade, chicken thigh and a big pinch of salt. Turn the heat to low and simmer for 30 minutes, or until the chicken is cooked through.

As the chicken is cooking, using a small sharp knife cut a hole into the top of each roll. Scoop out the centre of the roll to create a bowl. Once the chicken has cooked, fill each roll with curry, and top with yoghurt and coriander to serve.