All the flavour of a slow-cooked curry roll, none of the wait. Thinly sliced or shredded cooked chicken tossed through KABO Curry Masala and simmered for a few minutes real curry, done before the rolls are even toasted.
What You Need
- 500g cooked chicken breast or thigh, thinly sliced or shredded (rotisserie chicken works great)
- 1 sachet KABO Curry Masala
- ½ cup chicken stock
- 2 tbsp tomato paste
- 1 tbsp oil
- ½ cup coconut milk (optional, for a richer curry flavour)
- 6 long bread rolls
- Cheese
- Lettuce, shredded
- Tomato, sliced
- Red onion, thinly sliced
- Mayonnaise
Method The Kabo 20-Minute Method
- Heat the oil in a pan over medium heat. Add KABO Curry Masala and tomato paste, and cook for 1 minute until fragrant.
- Pour in the chicken stock and stir to combine into a sauce.
- Add the sliced or shredded chicken and toss through the sauce. Simmer for 8–10 minutes, until the chicken is well coated and heated through.
- If using coconut milk, stir it through now and simmer for a further 2–3 minutes.
- Toast the bread rolls if desired.
- Spread with mayonnaise, then layer with lettuce, tomato, cheese and red onion.
- Fill generously with the KABO Curry Masala chicken and serve warm.
Serve It With
A quick side salad or oven fries this one's built for a weeknight, so keep the sides just as fast.
Chef's Tip
Leftover roast or rotisserie chicken is ideal here, it shreds easily and takes on the curry flavour straight away, so dinner really is done in 20 minutes.
Tags: 20-Minute Meals, Chicken, Curry Masala
