Bunny Chow Recipe

Ingredients

• 1 kilogram chicken thighs, diced (no skin, no bones)
• 2 medium onions, diced (roughly 150g)
• 2 tablespoons oil
• 2 cinnamon sticks
• 2 bay leaves
• 5 curry leaves (fresh or dried)
• 1 teaspoon cumin seeds (or 1/2 teaspoon ground cumin)
• 5 cardamom pods, crushed
• 4 teaspoons Durban masala or curry powder (heat level of choice)
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 2 teaspoons garlic, chopped (or garlic paste)
• 2 teaspoons fresh ginger, chopped (or ginger paste)
• 1 400g can chopped tomatoes
• 1 tablespoon sugar
• 1 1/2 - 2 teaspoons salt
• 1 1/2 - 2 cups water
• 2 unsliced sandwich loaves (square ends, also called 'government loaf' )
• fresh coriander leaves for serving
• 1-2 green chillies (or a pinch of cayenne pepper or chilli flakes)

Instructions

1. 1

   --- Making the chicken curry ---

2. 2

   Dice the chicken thighs into generous bite-sized pieces and chop the onions.

3. 3

   Heat the oil in a large saucepan over medium-high heat. Add the onions, cinnamon sticks, bay leaves, curry leaves, cumin seeds and crushed cardamom pods.

4. 4

   Reduce the heat to medium and cook for about 5 minutes, stirring often, until the onions are soft, translucent and just starting to turn light golden.

5. 5

   Add the Durban masala or curry powder, garam masala, turmeric, ground coriander, garlic and ginger. Cook for 1 minute, stirring and scraping the bottom of the pan so the spices don’t burn. They will start to stick slightly, which is normal, but lower the heat if they catch too quickly.

6. 6

   Add the tinned tomatoes and stir them into the spices. Cook for about 3 minutes, stirring and scraping often, until the tomato mixture thickens slightly and looks darker and richer. If it starts to catch, turn the heat down.

7. 7

   Add the salt and sugar and stir them through the sauce.

8. 8

   Add the chicken pieces and stir until they are well coated in the sauce. Cook for 2–3 minutes.

9. 9

   Add enough water to almost cover the chicken, but not fully cover it. Bring to a gentle simmer.

10. 10

    Cover the pan with a lid and simmer over low heat for about 30 minutes, or until the chicken is tender. Stir occasionally to stop the curry from sticking.Check the consistency halfway through cooking. If the curry looks too saucy at the 15-minute mark, remove the lid and let some of the liquid evaporate. The curry should be thick enough to sit in the bread without flooding it, but saucy enough for dipping the torn bread pieces.

11. 11

    --- Prepare the bread bowl ---

12. 12

    Slice the bread in half for a "half bunny", or into quarters for "quarter bunnies". This recipe makes two half bunnies or four quarter bunnies.

13. 13

    Using a sharp serrated knife, cut a square into each piece of bread to create a hollow, leaving a border of roughly 2cm around the sides and bottom. Don’t cut all the way through the bottom. The base needs to stay intact so it can hold the curry.Gently ease out the soft bread from the middle. This piece is often called the “virgin” and is served on the side for dipping into the curry.

14. 14

    Spoon the hot curry into the bread bowls, top with fresh coriander and serve immediately with carrot sambal and the soft bread pieces on the side.