Ingredients for 2

Chakalaka Filling:

• 30ml oil
• 1 onion, peeled and diced
• 2 carrots, peeled and grated
• 1 baby cabbage, finely sliced
• 1 green pepper, diced
• 15ml mild curry paste
• 1 (410g) can diced tomato
• 1 red chilli, sliced (optional)
• 125ml water

Tomato and red onion sambal:

• 1 red onion, diced
• 1 chilli, chopped
• 2 tomatoes, seeds removed, chopped
• 30ml fresh coriander, leaves chopped
• 15ml white wine vinegar
• 5ml sugar
• Salt and milled black pepper

Preparation:

Chakalaka Filling:

• 1. Heat the oil in a pan and gently fry the onion for 5 minutes, or until softened.
• 2. Stir in the carrots, cabbage and green pepper and fry for 2-3 minutes.
• 3. Add the remaining ingredients and cook, simmering for 10 minutes. Season with salt and pepper.

Tomato and red onion sambal:

• 1. Place all of the ingredients into a bowl and stir to combine.

To Serve:

• 1. Use a knife to cut out a 1cm border around the bread, scoop out the bread to leave a bread shell. Reserve 2 chunks of bread and toast lightly.
• 2. Fill the bread cases with the chakalaka filling, top with the Sadia Chicken Nuggets, some of the tomato and onion sambal, the toasted chunk of bread, coconut shavings and fresh coriander leaves.