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.