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Chilli chicken buns
( SERVES 6 )

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This is inspired by the amazing bunny chow that my great friend Eric Janssen makes. The chicken component can be made in advance (it improves in flavour after a night in the fridge), then reheat when you’re ready to serve. Look for buns that are squishy rather than crusty - slider buns will work well (you’ll need 24) or small milk burger buns.

Ingredients

750 g	Skinned and boned chicken thighs, cut into 3cm chunks
1½ tsp	Ground coriander
1½ tsp	Cinnamon
1½ tsp	Ground cumin
2 tsp	Curry powder
2 Tbsp	Cider vinegar
3 Tbsp	Olive oil
3	Onions, peeled and finely chopped
4 cloves	Garlic, peeled and finely sliced
5 cm	Fresh ginger, peeled and finely chopped
1 tsp	Salt
3 tsp	Chilli paste, or 2 fresh red chillies, deseeded and finely chopped
1 tin	Crushed tomatoes, 400g
⅓ cup	Coconut cream
1 handful	Coriander leaves, for serving
12	Small buns

Directions

Mix together the coriander, cinnamon, cumin, curry powder and vinegar. Add the chicken and stir until combined. Cover and set aside for 15 minutes. You can also do this up to eight hours in advance and store in the fridge.
Heat the olive oil in a heavy pan. Add the onions, garlic, ginger and salt. Cook over medium heat, stirring occasionally, until the vegetables are soft and starting to turn golden (about 10-15 minutes). Add the chilli paste or fresh chillies and fry for a couple of minutes. Turn up the heat slightly and add the chicken. Cook, stirring frequently, for five minutes, then add the tomatoes and about ¼ cup water (rinse out the tomato tin). Lower the heat to medium and cook for about 20 minutes, until the chicken is cooked through. Stir through the coconut cream and cider vinegar, then taste for seasoning and add salt and pepper as necessary.
To serve, scoop the middles out of the buns. Spoon a generous amount of the chilli chicken into the cavities and garnish with fresh coriander leaves. Serve immediately.

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