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
Marinade the chicken for 30mins.
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.
Add the potatoes and keep stir frying for another 3-4 mins.
Turn to medium heat, add in the red curry sauce, coconut milk, red onions, carrots, simmer for 10-15 mins.
Take off from heat, add the 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
Preheat the oven to 180C
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.
Fill the chicken curry in the bowls and garnish with mozzarella and coriander.
Bake them in oven for 5-7 mins until the crusts are slightly toasted.
Serve hot.
