South African Bunny chow
Serves 4 |
Prep 15 mins
|
Cook 1 hr 15 mins
This dish was devised by South African Indian railway workers who used to carry their curry to work in a hollowed-out bread loaf. It contains potato and fruit, and must have some heat. Potato made a little chicken go a long way for the Durban railway workers.
Source: Mowgli Street Food
Ingredients
3
tbsp
vegetable oil
2
small
white onions , finely diced
5
cm
fresh root ginger , peeled and grated
3
cloves
garlic , minced
1¼
tbsp
garam masala
2
tsp
ground cinnamon
1½
tbsp
ground cumin
1
scotch bonnet chilli , deseeded
400
g
skinless and boneless chicken thighs , chopped into 5 cm cubes
1
skinless chicken breast , chopped into 5 cm cubes
400
g
canned chopped tomatoes
½
tsp
ground turmeric
¼
tsp
chilli powder
3
star anise
125
g
dried prunes
2
loaves
white bread , cut in half and hollowed out
1
bunch
fresh coriander , leaves and stalks roughly chopped
3
red chillies , deseeded and sliced
Instructions
Heat the vegetable oil for 20 seconds in a large non-stick frying pan set over a medium heat, then add the chopped onions , ginger and garlic and fry for 6-8 minutes or until the onions are golden brown.
Next add the garam masala , ground cinnamon , ground cumin and the scotch bonnet , give everything a good mix together and then add the chicken thighs and breast . Continue to cook on a medium heat for about 5 minutes , tossing the pan regularly, until the chicken has browned.
Add the chopped tomatoes , ground turmeric , chilli powder and 200 ml water and reduce the heat to low. Simmer gently for 30 minutes , then add the star anise and prunes and continue to simmer for a further 30 minutes until thick and rich. Add more water if necessary, making sure you have a good volume of sauce as a lot will be absorbed into the bread.
To serve, fill each of the hollowed out bread halves with the bunny chow and garnish with the fresh coriander and sliced red chillies .
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