Butter chicken bunny chow

By Hope Malau
15 June 2016

Share or save for later – make dinner interesting with a homemade bunny chow.

Serves: 2 to 4

Preparation: 10 minutes

Marinating: 1 hour

Cooking: 30 minutes

2, 5 ml (½ t) ground cloves

2, 5 ml (½ t) ground cinnamon

10 ml (2 t) garam masala

2 cardamom pods

200 ml (¾ c) plain yoghurt

2 x 400 g cans whole cherry tomatoes

2 cm fresh ginger, grated

6 garlic cloves

2 red chillies

10 ml (2 t) sugar

5 ml (1 T) white wine vinegar

Salt and pepper

8 chicken breasts, cubed

30 ml (2 T) oil

2 onions, sliced

2 bay leaves

100 g butter, cubed

  1. In a blender, mix the spices, yoghurt, tomatoes, ginger, garlic, chillies, sugar, vinegar, salt and pepper until completely blended. Pour over the chicken and marinate for 1 hour.
  2. Heat the oil in a pot and fry the onions until soft. Add the chicken and all the marinade and bay leaves and let it come to the boil.
  3. Lower the heat and cook for 30 minutes until the chicken is fully cooked and the sauce has thickened.
  4. Add the butter and stir through. Season to taste. Slice bread in half and remove the centre. Spoon the curry mixture in.

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