Chicken bunny chow with rye bread


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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