Chicken bunny chow with rye bread

By Hope Malau
01 August 2015

Bunny chow is a messy meal so be prepared to get your hands dirty! And if you’re not a fan of rye bread, substitute your favourite loaf.

Serves 4 Preparation: 10 min Cooking: 35 min

  • 10 ml (2 t) oil
  • 1 onion, chopped
  • 4 chicken breasts, sliced
  • 2 red chillies, seeded and chopped
  • 3 garlic cloves, chopped
  • 2 cm ginger, chopped
  • 15 ml (1 T) mother-in-law masala
  • 1 cinnamon stick
  • 5 ml (1 t) turmeric
  • 5 ml (1 t) ground cumin
  • 15 ml (1 T) ground coriander
  • 3 cardamom pods
  • 2 ml (½ t) mustard powder
  • 45 ml (3 T) chutney
  • 600 g mixed vegetables (such as carrots, peppers, potato)
  • 1 can (400 g) chopped tomatoes
  • 250 ml( 1 c) chicken stock
  • salt and pepper
  • 2 mini rye loaves, halved

1 Heat the oil in a frying pan and fry the onion until translucent. Add the chicken, chillies, garlic, ginger, spices and chutney and cook for a minute.

2 Add the vegetables and stock and simmer for 30 minutes or until cooked.

3 Pull chunks of bread out of the middle of each half loaf and spoon the curry into each

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