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Bunny chow (chicken curry rolls)

Bunny Chow - chicken curry rolls

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


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