Bunny Chow

Bunny Chow

Ingredients

  • 500kgs chicken thighs or breast cut in bite-sized pieces
  • 1/2 cup Wilson’s Peri-Peri Flavoured Oil
  • 2 to 3 Curry leaves
  • 1 teaspoon minced ginger
  • 2 teaspoons minced garlic
  • 1 tablespoon curry powder or more
  • 1 medium onion diced
  • 2 medium tomatoes diced
  • 1 cinnamon stick
  • 1 and a 1/2 teaspoons paprika
  • 3 green cardamom pods lightly crushed
  • 250g or less potatoes cleaned and cut into cubes
  • 1 can chickpeas rinsed and drained
  • ½ teaspoon cayenne pepper optional
  • 1 and a 1/2 cups chicken broth or water
  • Salt and pepper to taste
  • 4 rolls / 2 loaves of bread (uncut)
  • 500g slap chips

Method:

When ready to cook, heat up large Sauce- pan with Wilson’s Peri-Peri Flavoured Oil, and add onions, garlic, ginger, cinnamon stick, curry leaves, cardamom pods and curry powder. Stir occasionally for about 2 to 3 minutes until onions is translucent.

Add tomatoes followed by chicken, stir and sauté for about 2-3 more minutes. Add chicken stock/ water if required to prevent burning.

Next add chickpeas, potatoes and the rest of the chicken broth. (about 1  and a 1/2 cups, add more as needed) Bring to a boil and let it simmer until sauce thickens, it might take about 25 minutes or more.  Adjust for salt, pepper and stew consistency.

Traditionally, bunny chow is made with half a loaf of bread, but to make it fancy you can use rolls.

Loaves:  Cut your loaf of bread in half and take out some of the bread from the middle.

Rolls: Cut off the top of your roll and take out some of the bread from the middle.

Add some slap chips to the bottom of your bread loaves / rolls and then add your chicken curry.

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