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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