South African Bunny Chow
Bunny chow is a South African dish consisting of a half or a quarter loaf of bread that is hollowed out and stuffed with curry that has been cooked with kidney beans or meats such as mutton, chicken, and lamb.
The dish originated in the city of Durban, and it is believed that bunny chow owes its origins to the Indian immigrants who came to South Africa in the late 19th century.
Today, this cheap and filling dish has crossed borders, so it is also quite popular in the United Kingdom.
RECIPE INGREDIENTS
1 pound chicken thighs or breast, cut in bite-sized pieces
1/2 cup canola or cooking oil
2-3 Curry leaves
1 teaspoons minced ginger
2 teaspoons minced garlic
1 Tablespoon curry powder or more
1 medium onion diced
2 medium tomatoes diced
1 cinnamon stick
1 1/2 teaspoon paprika
3 green cardamom pods, lightly crushed
8 ounce or less potatoes, cleaned and cut into cubes
1 15 ounce can chickpeas, rinsed and drained
1/2 teaspoon cayenne pepper (optional)
11/2 cup or more chicken broth or water
Salt and pepper to taste
DIRECTIONS ON SOUTH AFRICAN BUNNY CHOW
Under medium fire, heat up large pan with oil, and add onions, garlic,ginger, cinnamon stick, curry leaves, cardamom pods and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.
Add tomatoes followed by chicken, stir and sauté for about 2-3 more minutes.
Add chicken stock/ water if necessary to prevent any burns.
Next add chickpeas, potatoes and chicken broth , about 1 1 1/2 cup , add more as needed.
Bring to a boil and let it simmer until sauce thickens, it might take about 25 minutes or more
Adjust for salt and pepper. Remove cinnamon stick when done. Serve in hollow bread
HERE ARE MORE SOUTH AFRICAN RECIPES
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
1 pound chicken thighs or breast
1/2 cup canola or cooking oil
2-3 Curry leaves
1 teaspoons minced ginger
2 teaspoons minced garlic
1 Tablespoon curry powder or more
1 medium onion diced
2 medium tomatoes diced
1 cinnamon stick
1 1/2 teaspoon paprika
3 green cardamom pods, lightly crushed
8 ounce or less potatoes, cleaned
1 15 ounce can chickpeas, rinsed and drained
1/2 teaspoon cayenne pepper (optional)
11/2 cup or more chicken broth or water
Salt and pepper to taste
Instructions
- Under medium fire, heat up large pan with oil, and add onions, garlic,ginger, cinnamon stick, curry leaves, cardamom pods and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.
- Add tomatoes followed by chicken, stir and sauté for about 2-3 more minutes.
- Add chicken stock/ water if necessary to prevent any burns.
- Next add chickpeas, potatoes and chicken broth , about 1 1 1/2 cup , add more as needed.
- Bring to a boil and let it simmer until sauce thickens, it might take about 25 minutes or more
- Adjust for salt and pepper. Remove cinnamon stick when done. Serve in hollow bread
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Ingredients
1 pound chicken thighs or breast
1/2 cup canola or cooking oil
2-3 Curry leaves
1 teaspoons minced ginger
2 teaspoons minced garlic
1 Tablespoon curry powder or more
1 medium onion diced
2 medium tomatoes diced
1 cinnamon stick
1 1/2 teaspoon paprika
3 green cardamom pods, lightly crushed
8 ounce or less potatoes, cleaned
1 15 ounce can chickpeas, rinsed and drained
1/2 teaspoon cayenne pepper (optional)
11/2 cup or more chicken broth or water
Salt and pepper to taste
Instructions
- Under medium fire, heat up large pan with oil, and add onions, garlic,ginger, cinnamon stick, curry leaves, cardamom pods and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.
- Add tomatoes followed by chicken, stir and sauté for about 2-3 more minutes.
- Add chicken stock/ water if necessary to prevent any burns.
- Next add chickpeas, potatoes and chicken broth , about 1 1 1/2 cup , add more as needed.
- Bring to a boil and let it simmer until sauce thickens, it might take about 25 minutes or more
- Adjust for salt and pepper. Remove cinnamon stick when done. Serve in hollow bread