Mzansi’s bunny chow which comprises curry in a hollowed-out bread loaf, is a budget-friendly meal loved for its portability and rich, hearty flavours
22 Ingredients
2 tbsp sunflower oil
6 chicken thigh fillets, cut into 3cm pieces
1 onion, chopped
3 garlic cloves, crushed
4cm piece ginger, grated
1 star anise
1 cinnamon quill
1/2 tsp fennel seeds
2 tsp garam masala
1/4 tsp chilli powder
1 tbsp tomato paste
2 cups (500ml) Massel chicken style liquid stock
400g can butter beans, rinsed, drained
4 large round bread rolls
Olive oil, to brush
1/3 cup (95g) thick Greek-style yoghurt
Tomato & red onion sambal
1 red onion, sliced
1 long green chilli, seeds removed, chopped
2 tomatoes, seeds removed, finely chopped
1/2 bunch coriander, leaves chopped
1 tbsp white wine vinegar
1 tsp caster sugar
Method
Step 1
Preheat the oven to 180°C. Heat 1 tablespoon sunflower oil in a large saucepan over medium heat. Season chicken, then in 2 batches, cook, turning, for 4-5 minutes until browned. Remove from the pan.
Step 2
Add the onion and cook, stirring, for 3-4 minutes until softened. Add the garlic, ginger and spices, then cook for 2 minutes or until fragrant. Add tomato paste and cook for a further 1 minute. Return chicken to the pan and add the stock. Bring to a simmer, then reduce heat to medium-low and cook for 20 minutes.
Step 3
Add beans and cook for 5 minutes or until chicken is cooked through and sauce is slightly reduced. Remove from heat.
Step 4
Meanwhile, cut the tops off the rolls and hollow out, discarding filling and tops. Brush with olive oil and bake for 5 minutes or until slightly golden, then set aside.
Step 5
For the sambal, combine all the ingredients in a small bowl and set aside.
Step 6
Stir the yoghurt through the curry and season, then divide among bread rolls. Top with sambal, then serve.
source – cooking365coza
