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Chicken curry bunny chow with carrot pickle

Originating in Durban, this traditional South African staple is an all-time favourite! Attempt it yourself with this chicken curry bunny chow with carrot pickle.

SERVES 2 // COOKING TIME 1 hour 20 min

For the chicken curry
1 tbsp oil
8 pieces chicken
1 onion, finely chopped
2 cloves garlic, crushed
1 tsp grated ginger
2 tbsp ghee or butter
1 tbsp curry powder
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp cumin seeds
1 tsp cayenne pepper
1–2 cinnamon sticks
2 tomatoes, chopped
1 tbsp tomato purée
2 potatoes, diced
2 cups chicken stock
1 tbsp sugar
1 sprig curry leaves
For the carrot-pickle
2 carrots
1 tbsp sugar
1 tbsp white-wine vinegar
1 tsp salt
3 tbsp boiling water
For the bunny chow
2 loaves bread, halved
Coriander, to garnish

For the chicken curry
1. Heat the oil in a large pot and fry the chicken over high heat until browned.
2. Remove from the pot. Lower the heat to medium. Add the onion, garlic and ginger, and fry until softened.
3. Add the ghee and spices and cook for 1 minute. Add the chicken. Coat evenly in the spices and fry for 5 minutes.
4. Add the tomatoes and purée, and mix. Add the potatoes, stock, sugar, curry leaves and season. Simmer for 30 minutes.
For the carrot-pickle
1. Slice carrot ribbons with a vegetable peeler.
2. Combine with the remaining ingredients, cover and allow to steam for 10 minutes.
For the bunny chow
1. Hollow out the centre of each bread half. Fill each with chicken curry, top with carrot-pickle and garnish with fresh coriander.

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