Bunny Chow
15m prep 1h 15m cook 1h ready
A South African Indian curry with chicken, potatoes, and prunes, served in a hollowed-out bread loaf. This dish has a spicy, aromatic sauce and is perfect for a hearty meal.
Ingredients
- 3 tbsp vegetable oil
- 2 small white onions finely diced
- fresh root ginger peeled and grated
- 3 clove garlic minced
- 1 1/4 tbsp garam masala
- 2 tsp ground cinnamon
- 1 1/2 tbsp ground cumin
- 1 scotch bonnet chilli deseeded
- 400 g skinless and boneless chicken thighs chopped into 5cm cubes
- 1 skinless chicken breast chopped into 5cm cubes
- 400 g canned chopped tomatoes
- 1/2 tsp ground turmeric
- 1/4 tsp chilli powder
- 3 star anise
- 125 g dried prunes
- 2 white bread cut in half and hollowed out
- 1 bunch fresh coriander/cilantro leaves and stalks roughly chopped
- 3 red chillies deseeded and sliced
Nutrition (per serving, estimated)
Estimated based off 11 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 268 mg
- Iron: 5.56 mg
- Magnesium: 84.6 mg
- Phosphorus: 520 mg
- Potassium: 1293 mg
- Zinc: 4.77 mg
Let's Cook
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Step 1.
Heat 3 tbsp vegetable oil in a large non-stick frying pan over medium heat for 20 seconds. Add the finely diced onions, grated ginger, and minced garlic, and fry for 6–8 minutes, stirring occasionally, until the onions are golden brown.
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Step 2.
Add 1¼ tbsp garam masala, 2 tsp ground cinnamon, 1½ tbsp ground cumin, and the deseeded scotch bonnet chilli to the pan. Stir well to combine, then add the chopped chicken thighs and breast. Cook over medium heat for about 5 minutes, tossing the pan regularly, until the chicken is browned on all sides.
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Step 3.
Add the canned chopped tomatoes, ½ tsp ground turmeric, ¼ tsp chilli powder, and 200ml (scant 1 cup) water. Reduce the heat to low and simmer gently for 30 minutes, stirring occasionally.
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Step 4.
After 30 minutes, add 3 star anise and the dried prunes. Continue to simmer for another 30 minutes, stirring occasionally, until the sauce is thick and rich. Add more water if needed to maintain a good volume of sauce, as it will be absorbed into the bread.
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Step 5.
While the curry simmers, prepare the bread: cut 2 loaves of white bread in half and hollow out each half to create bread bowls. Reserve the removed bread for dipping if desired.
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Step 6.
To serve, fill each hollowed bread half with the bunny chow curry. Garnish with the roughly chopped fresh coriander (cilantro) and sliced red chillies.
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