Chicken

Bunny chow (chicken curry bread bowls)

Name: Bunny chow recipe (chicken curry bread bowls)
Yield: 4
Ingredients: 40.00 ml extra virgin olive oil, plus extra; 6 large chicken thigh fillets, cut into 3cm pieces; 1 large onion, thinly sliced; 1 bunch coriander, stalks chopped, leaves picked and reserved to serve; 10 curry leaves; 3 garlic cloves, finely chopped; 20.00 ml finely chopped ginger; 20.00 ml mild curry powder; 2 tsp garam masala; 3 tomatoes, cut into 2cm pieces; 3 desiree potatoes, cut into 2cm pieces; 1 unsliced loaf white bread; Greek-style yoghurt, to serve; 1 red onion, sliced; 1 large or 2 small carrots, grated; 2 long green chillies, seeds removed, sliced; 40.00 ml white vinegar; Juice of 1 lemon

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by Warren Mendes

delicious. team

Jul 05, 2022

Warren Mendes returns to the country of his birth to deliver a menu full of South African culinary quirks, including this bunny curry without a trace of rabbit.

2 tbs extra virgin olive oil, plus extra
6 large chicken thigh fillets, cut into 3cm pieces
1 large onion, thinly sliced
1 bunch coriander, stalks chopped, leaves picked and reserved to serve
10 curry leaves
3 garlic cloves, finely chopped
1 tbs finely chopped ginger
1 tbs mild curry powder
2 tsp garam masala
3 tomatoes, cut into 2cm pieces
3 desiree potatoes, cut into 2cm pieces
1 unsliced loaf white bread
Greek-style yoghurt, to serve

Carrot sambal

1 red onion, sliced
1 large or 2 small carrots, grated
2 long green chillies, seeds removed, sliced
2 tbs white vinegar
Juice of 1 lemon

Method

1.

Heat oil in a large frypan over medium-high heat. Add half the chicken and cook, turning occasionally, for 6 minutes or until browned. Drain on paper towel. Repeat with remaining chicken.
2.

Add more oil to pan if required, then add onion, coriander stalks and curry leaves. Cook, stirring, for 3-4 minutes until softened. Add garlic and ginger and cook for 2-3 minutes until fragrant. Add curry powder and garam masala, stir, and cook for 30 seconds, then add tomato and potato. Return chicken to pan with 3 cups (750ml) water or enough to just cover.
3.

Bring to a simmer, cover, and cook for 10 minutes. Remove lid and cook for a further 10-15 minutes until potato is tender, chicken is cooked through and sauce has reduced. Season to taste.
4.

For the sambal, combine all ingredients and a pinch of salt flakes and set aside. Slice bread into 4 thick slices. Scoop out most of the filling, leaving the base of each piece in tact, so the bread acts like a bowl. Use fresh, or drizzle with olive oil and toast in a large frypan over medium-high heat on each side for 1 minute or until golden.
5.

Serve curry in the bread bowls, topped with yoghurt, coriander and sambal.