Durban’s Bunny Chow
5 mins Preparation | 30 mins Cooking | 35 mins Total Time
Bunny Chow has become one of Durban’s most famous exports! It’s usually called a ‘bunny’ and brings back youthful memories for many Durbanites who used to stop for a bunny chow on their way home from late night clubbing.
- Heat oil in pot. Add cinnamon, cardamom, cloves, bay leaf and fennel. Stir.
- Add curry leaves, chilis, onion, turmeric, ginger and garlic. Braise for 3-4 minutes.
- Add garam masala and spices to pot. Then vinegar and sugar. mix well.
- Add the defrost-heat chicken and salt. Mix until the meat is coated with masala.
- Cover saucepan and cook/braise on moderate heat for a few minutes. Stir from time to time until meat is well braised. Add potatoes.
- Add water when ever needed-don’t let it burn out. When potatoes are ¾ cooked add the chopped tomatoes. When potatoes are cooked, stir and add coriander. Serve with salad.
To assemble the bunny
- Hollow out the inner, keep intact. Scoop chicken and potatoes to your delight– garnish with more greens. Seal the bunny with the bread retrieved.
- 250g Country Cuisine’s Premium Chicken Breast Chunks or your choice, defrosted, heated
- 1 loaf of bread, hollowed out
For curry sauce
- Little oil to cover base of pot
- 2 large cinnamon sticks
- 6 green cardamoms
- 4 cloves
- 1 bay leaf
- 1 tsp fennel seeds
- A sprig of curry leaves
- 1 tsp green chilis, crushed
- 1 large onion, finely diced
- 1/2 tsp turmeric
- 2 tbsp ginger and garlic mix, crushed
- 1 tsp garam masala
- 3 tsp chilli powder
- 2 tsp dhania-jeeru powder
- 1 tbsp vinegar
- 2 tsp sugar
- 5 small to medium potatoes, quartered
- 2 tomatoes, blended
- fresh coriander, chopped
- salt to taste
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