A mouth watering South African fast food which originated among the Indian community in Durban. Bunny comes from Bania which is Sanskrit for merchant, Durbanites would call the Indian shops 'bunny man shops' and it developed into a favourite on the way home from a night out. you could say its a South African version of our kebab after going out for a few drinks!
Bunny Chow
Rated 5.0 stars by 1 users
Category
Curry
Servings
4
Prep Time
15 minutes
Cook Time
25-30 minutes
Flavour packed curry that's really easy to make. Basically throw it all in a pot and wait for it to cook! My favourite kind of food mid week.
Bunny Chow is a traditional food served in South Africa and a favourite over there for a reason. It tastes so good! This is all about the spices, the smell whilst this is cooking is amazing. Works well with chicken, beef, lamb or pork.
Author:Simon
Ingredients
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3 tbsp Spice Pantry Bunny Chow Spice Blend
500g chicken breast cut into chunks (can be lamb, beef or pork)
Cooking oil
2 medium tomatoes diced
1 onion
225g potatoes peeled and cubed
400g chickpeas rinsed and drained
375ml chicken stock or water
Salt and pepper to taste
Big roll or half an uncut loaf hollowed out, remember to keep the insides to dip into the curry is the traditional way.
We prefer is with rice, samosas and onion bhaji’s. But that’s just a personal preference.
Serving ingredients
Directions
Let's Prep!
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Slice and dice the chicken, onion and tomatoes.
Let's Cook!
Stove Top
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Using a saucepan or a wok add the oil and onions and fry for 5 minutes. Then add the chicken and cook for a further 5 minutes. Then add the spice blend, mix it in and ramp up the heat for one minute.
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Add the remaining ingredients.
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Bring it all to the boil and let it simmer so the sauce will thicken, this will take about 20-25 minutes. Once at the desired thickness is achieved - eat!
Slow Cooker
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In a frying pan fry the onions for a few minutes add the chicken and cook until white. Add the spice blend and ramp up the heat for a minute. Then add to your slow cooker.
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Add the rest of the ingredients to the slow cooker and give it a good stir.
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Cook on low for 6-8 hours or high for 4 hours. 15 minutes from the end you will need to add 2 tsp of cornflour to thicken the sauce.
To Serve
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To serve authentically, you should pour into a hollowed-out bread bowl or individual big hollowed-out rolls. Remember to keep the insides as you can dip them in the curry. Alternatively, you can serve it with rice,, samosas, naan bread and bhaji’s (our preferred method as I don’t like soggy bread personally).
