The South African bunny chow is a budget-friendly meal, it is made by hollowing out either a full or half loaf of bread and is filled with a meaty and rich, hearty chicken curry. The chicken can be swapped out to personal prefrance.
Ingredients
- 2 tablespoons sunflower oil
- 6 Lilydale Free Range Chicken Thighs, cut into 3cm pieces
- 1 onion, chopped
- 3 garlic cloves, crushed
- 4cm piece ginger, grated
- 1 star anise
- 1 cinnamon quill
- 1/2 teaspoon fennel seeds
- 2 teaspoons garam masala
- 1/4 teaspoon chilli powder
- 1 tablespoon 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 tablespoon white wine vinegar
- 1 teaspoon caster sugar
Method
-
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.
-
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.
-
3. Add beans and cook for 5 minutes or until chicken is cooked through and sauce is slightly reduced. Remove from heat.
-
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.
-
5. For the sambal, combine all the ingredients in a small bowl and set aside.
-
6. Stir the yoghurt through the curry and season, then divide among bread rolls. Top with sambal, then serve.
DID YOU KNOW? Click on the words highlighted in red to read more on this and related topics. To receive news links via WhatsApp or Telegram, send an invite to 061 694 6047 The South Coast Sun is also on Facebook, Twitter, Instagram and Pinterest – why not join us there?
Do you have more information pertaining to this story? Feel free to let us know by commenting on our Facebook page or you can contact our newsroom on 031 903 2341 and speak to a journalist.
(Comments posted on this issue may be used for publication in the Sun)
