Bunny chow

by Gugu Mhlungu
bunny chow

No need to leave the house to enjoy a delicious bunny chow with this recipe from Ntwenhle Gcabashe

Prep time: 30 minutes

Cooking time: 60 minutes

Serves: 3–4

  • 3 cups chicken thighs, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 1 tablespoon hot curry powder
  • 1 tablespoon ground coriander
  • 4 tablespoons (60ml) oil
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 1 cinnamon stick
  • Handful curry leaves
  • 2 star anise
  • 1 can chopped tomatoes
  • 1 tablespoon tomato paste
  • Handful fresh coriander, chopped
  • 1 cup (250ml) chicken stock
  • 3 large potatoes, chopped
  • Salt and pepper
  • 1 loaf of bread
  • Micro leaves, for serving

SEE ALSO: Pork sausages and rum 

  1. In a bowl, mix chicken, cumin, masala, turmeric, curry powder and coriander. Let it marinate for 30 minutes.
  2. Heat oil in a large frying pan. Fry onion, garlic and ginger until fragrant.
  3. Add cinnamon stick, curry leaves, star anise and chicken mixture. Cook for 8–10 minutes.
  4. Add tomatoes, tomato paste, fresh coriander and stock. When the chicken is halfway cooked, add potatoes. Cover with a lid, and cook for 45 minutes or until the meat is cooked through. Season with salt and pepper.
  5. Cut bread into quarters. Create a hollowed structure by removing most of the centre, and reserve it. Fill the bread with the curry mixture.
  6. Place reserved bread pieces, and serve with micro leaves.

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