Butter Chicken Bunny Chow

1. In a bowl, combine the chicken thigh fillets with a generous grind of salt and pepper and a tablespoon of Pesto Princess Coriander & Chilli Pesto.
2. Meanwhile, fry the onion and green pepper in a little coconut oil until just soft. Push the vegetables to the side of the pan and add in the chicken, browning over high heat and turning once.
3. Pour over the Pesto Princess Butter Chicken Curry Sauce, add in the coconut milk/cream and stir to combine. Leave the curry to simmer over low heat for 15 to 20 minutes or until the chicken has cooked through.
4. Hollow out each white loaf and fill with the chicken curry. Top each bunny chow with a dollop of plain yoghurt, more Chilli & Coriander Pesto, a squeeze of lime and lots of fresh coriander and chopped green chillies.

Serve with Bruce Jack Cabernet Sauvignon.