Easy and oh so flavourful – try this quick take on the traditional bunnychow
Many of us are always looking for new ways to add excitement to mealtimes and it’s even better when you can prepare it in a flash. Case in point: the Durban favourite, bunnychow. It’s a treat enjoying the various flavours as you work your way through the curry-based filling packed into a hollowed-out loaf of bread. We take a shortcut by using rotisserie chicken and canned lentils and beans – pantry staples that are good for you and super filling.
FUN FACT: Pulses are fabulously healthy and economical – and in hearty, fragrant dishes they’re delicious enough to satisfy meat-eaters and vegetarians alike. For more tasty ways to cook with these inexpensive ingredients, check out the nifty new DRUM Pulses mini magazine.
Try this bunnychow yourself!
Serves 4 | Preparation: 5 min | Cooking: 10 min
2 bread loaves of your choice
15ml (1T) canola oil
1 onion, sliced
10ml (2t) garlic and ginger paste
125ml (½c) tomato purée
15ml (1T) sugar
30ml (2T) breyani masala
1 cooked chicken, deboned, skinned and shredded
2 cans (410g each) butter beans in curry sauce
1 can (400g) brown lentils, drained
125ml (½c) water
125ml (½c) plain full-cream yoghurt
60ml (¼c) chopped fresh coriander
extra yoghurt and coriander to garnish
- Halve the loaves of bread and hollow them out.
- Heat the oil and stir-fry the onion with the garlic and ginger paste until soft. Add the tomato purée, sugar and breyani masala.
- Add the chicken, followed by the beans, lentils and water. Simmer for 5-7minutes or until fragrant.
- Stir in the yoghurt and coriander.
- Divide between the hollowed-out bread.
- To serve Garnish with extra yoghurt and coriander and serve.