Chicken bunny chow recipe

2 ratings

Warming dishes to cook on a rainy summer’s day - bunny chow is a South African dish originating in Durban’s Indian community, consisting of a hollowed-out loaf filled with curry. The bread soaks up the juices and is just delicious! See method

  • Serves 4
  • 30 mins to prepare and 1 hr to cook
  • 627 calories / serving

Ingredients

  • 1 star anise
  • 1 cinnamon stick
  • 3 whole cardamom pods
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 10 fresh curry leaves
  • 1 garlic clove, finely chopped
  • 2 1/2 tbsp garam masala
  • 1 tsp cayenne pepper
  • 2 tsp turmeric
  • 2 beef tomatoes, chopped
  • 1kg pack chicken drumsticks and thighs, skin removed
  • 1 baking potato, peeled and cubed
  • 1 tbsp cornflour
  • 15g (1/2oz) chopped fresh coriander leaves, reserving a few whole leaves to garnish
  • 2 tbsp lime juice
  • 2 small farmhouse loaves, halved and hollowed (see tip)

Each serving contains

  • Energy

    2645kj
    627kcal
    31%
  • Fat

    22g 31%
  • Saturates

    5g 25%
  • Sugars

    6g 6%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 73.3g Protein 40.5g Fibre 5.6g

Method

  1. In a dry frying pan over a low-medium heat, heat the star anise, cinnamon stick and cardamom pods for 2-3 minutes until fragrant, shaking the pan occasionally and turning the spices.
  2. Add the oil and onion and fry over a medium heat, stirring occasionally, for 5 minutes. Add the curry leaves and garlic and fry for a further 5 minutes, stirring occasionally.
  3. Stir in the garam masala, cayenne pepper and turmeric and fry for a further minute, then add the tomatoes and cook for a further minute. Add the chicken drumsticks and thighs and turn to coat in the spiced tomato and onion mixture. Pour in 500ml cold water and bring to the boil then reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
  4. Add the potato and simmer, uncovered, for a further 15 minutes until the potatoes are tender. Remove from the heat. Remove the chicken pieces using a slotted spoon. Use two forks to shred the meat to remove it from the bones. Set the meat aside and discard the bones and any skin.
  5. Mix the cornflour with 2 tbsp cold water then stir the cornflour paste through the curry sauce, bring to the boil, stirring continuously, until thickened. Remove the star anise and cinnamon stick, then return the chicken to the pan and mix well. Stir through the chopped coriander and lime juice. Spoon into the hollowed-out loaves and garnish with the reserved coriander leaves.

Cook's tip: Tear the hollowed-out bread into breadcrumbs and freeze for stuffings and crunchy coatings.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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