Gather your friends and family around for a fun movie night, complete with some incredible home-made snacks such as these Mini butter chicken bunny chows!

SERVES 6 //  COOK TIME 45 min

INGREDIENTS
For the chicken
5 chicken breasts, cut into cubes
1 tsp garam masala
1 tsp ground turmeric 
1 tsp ground coriander
½ tsp cumin
2 garlic cloves, minced
⅓ cup double-cream yoghurt 
For the curry
1 onion, finely chopped
1 tbsp garlic and ginger paste
1 tbsp tomato paste
2 tsp garam masala
1 tsp ground turmeric 
1 tsp ground coriander
½ tsp cumin
½ tsp chilli powder
2 cardamom pods
1 tin chopped tomatoes
1 cup water
½ cup cream
To serve
6 large rolls, heated
Handful coriander, chopped 

METHOD
For the chicken 
1. Place chicken in a bowl and season with salt and pepper.
2. Add the spices and garlic, and stir well to coat the chicken. Mix in the yoghurt. 
3. Cover and refrigerate for at least 30 minutes.
For the curry
1. Heat some oil in a pan over medium heat. Fry the onion for 5 minutes until soft. Add the garlic and ginger paste, tomato paste and spices. Cook for 1 min.
2. Mix in the tinned tomatoes and water. Reduce the heat and simmer for 10–15 minutes or until thick. 
3. Using a stick blender, blend the sauce until almost smooth. 
4. Bring to a simmer and add the chicken. Simmer for another 10 minutes or until the chicken is cooked. Stir through the cream and season.

To serve
1. Slice off the tops of the rolls and use a fork to scoop out the fluffy middle so that you have a hollow bread ‘bowl’. Remember to leave enough roll around the sides of the ‘bowl’ so that the curry doesn’t seep through.
2. Spoon the curry into each roll and top with the chopped coriander.

Quick tip: Buy rolls that have a hearty centre and a thicker crust so that you can fill them with as much curry
as possible!

Recipes & styling: Jezza-Rae Larsen
Photography: K-Leigh Siebritz

Looking for new ways to spice up your braai meat? Try these South African-style boerewors corn dogs for a yummy twist on a local favourite.