Mini Chicken Curry Farmer's Bread Bowl 迷你咖哩雞農夫包

This classic Hong Kong Cha Chaan Teng recipe is a lovechild of South African Bunny Chow and English cottage loaf.👩‍🌾🥕🥔Traditionally, it requires cottage loaf but it is nearly impossible to find in London during lockdown (let's not even mention sourcing bread flour and yeast to homemake one🤣) so I used some store bought mini crusty bread rolls instead.


Serve 4


Ingredients you will need

600g chicken thighs fillets, cut into large chunks

300g baby potatoes, chopped

200g red onions, peeled and chopped

200g carrots, peeled and chopped

150g red curry sauce*

400ml coconut milk

1 tsp cooking oil

a handful of basil, chopped

a handful of coriander, chopped to garnish

4 tsp shredded mozzarella cheese to garnish

8 mini crusty bread rounds


Marinade

2 tbsp light soy sauce

2 tsp dark soy sauce(optional)

1 tsp salt

1 tsp garlic powder

a pinch of ground black pepper


Instruction for the chicken curry

  1. Marinade the chicken for 30mins.

  2. Heat 1 tbsp cooking oil in a large saucepan over high heat, stir fry the chicken chunks for 3 mins until the surface is slightly browned.

  3. Add the potatoes and keep stir frying for another 3-4 mins.

  4. Turn to medium heat, add in the red curry sauce, coconut milk, red onions, carrots, simmer for 10-15 mins.

  5. Take off from heat, add the basil and stir well.

stir fry the chicken chunks until slightly browned
add potatoes and keep stir frying
add in the curry sauce, coconut milk and all veggies
simmer for 10-15 mins
add basil and stir well

*I used store-bought Thai red curry sauce because that’s the only red curry I can find in my local store, but do feel free to replace that with your favourite red curry paste :)

Instruction to assemble the bread bowl

  1. Preheat the oven to 180C

  2. Cut 1/4 from the top of the bread rounds, remove the soft bread inside, leaving a 1cm thick shell, you may save the soft bread centre later for some awesome French toast bites.

  3. Fill the chicken curry in the bowls and garnish with mozzarella and coriander.

  4. Bake them in oven for 5-7 mins until the crusts are slightly toasted.

  5. Serve hot.

cut 1/4 from the top of the bread rounds
remove the soft bread inside, leaving a 1cm thick shell
Fill the chicken curry in the bowls and garnish with mozzarella and coriander
the crusts are slightly toasted
serve hot :)

Recent Posts

See All