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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!



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


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



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.

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