6
Easy
10 minutes
20 minutes1. To make the pickled cucumber, mix all the ingredients together in a bowl and allow to stand while you prepare the chicken.
2. Heat a splash of olive oil in a large pan and fry the mince until golden and cooked through.
3. Remove the mince from the pan and sauté the onion until translucent. Add the garlic and fry until fragrant, then add the coconut cream and atchar. Cook until the liquid is reduced by half, then add the cooked mince. The sauce should be thick enough to coat the mince.
4. Serve the chicken mince on the rolls, topped with the coriander and pickled cucumber.
Find more chicken recipes here.
Photographs: Jan Ras
Food assistants: Claire-ellen Van Rooyen and Kate Ferreira
