With tomato and yogurt (Serves 4-6)
One of South Africa’s favourite foods, bunny chow was traditionally served in a hollowed out loaf of bread. Our version is sauced to creamy, spicy perfection. Eat with your hands!
INGREDIENTS
800 g chicken breasts, cut into bite-size cubes
120 ml full-cream yoghurt
50 g grated fresh ginger
2 cloves garlic, chopped
20 g chopped fresh coriander
20 g Peri Peri/ chilli powder
70 g finely chopped onion
40 ml of olive oil
2 cloves garlic, crushed
20 g grated fresh ginger
10 g tumeric
10 g ground cumin
10 g garam masala
50 g tomato paste
4 Bay leaves
2 g curry leaves
250 ml cream
300 ml water
40 g honey
Salt-and-pepper
½ loaf plain white bread or one large bread roll that person
Two tomatoes, diced, to garnish
20 g fresh coriander leaves, to garnish
300 ml yoghurt, to garnish
METHOD
Placed the chicken, 120 ml yoghurt, 50 g ginger, 2 chopped cloves of garlic, chopped coriander and Peri Peri/chilli powder in a bowl and mix together. Leave to marinate for 2 hours.
Sauté the onion in the olive oil until soft. Add the garlic and ginger and softened slightly. Dry-fry the turmeric, cumin and garam masala in a separate pan. Add the dry spices to the onion mix and cook for a minute. Add the tomato paste and stir in. Add the bay and curry leaves. Add the cream and water and bring to the boil. Simmer until slightly thickened. Stir in the honey and season with salt and pepper. Allow to cool.
Place the marinated chicken, with any leftover marinade, into the source. Bring to a simmer and cook gently until the chicken is tender and cooked through (about 10-15 minutes). Remove the bread centres from the loaves or rolls and fill with butter chicken. Top with tomato, coriander and yoghurt and serve with lots of napkins.
