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Bunny chow (chicken curry rolls)
Bunny chow (chicken curry rolls)
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Prep Time:
10 minutes
Cook Time:
46 minutes
Total Time:
56 minutes
Budget-friendly South African curry stuffed inside a bread loaf, loved for its portability and rich, hearty flavors.
Ingredients:
  • 36.80 gm sunflower oil
  • 6 chicken thigh fillets, cut into 3cm pieces
  • 3 garlic cloves, crushed
  • 4cm piece ginger, grated
  • 1 star anise
  • 1 cinnamon quill
  • 1/2 tsp fennel seeds
  • 2 tsp garam masala
  • 1/4 tsp chilli powder
  • 22.20 gm tomato paste
  • 500ml chicken stock
  • 400g can butter beans, rinsed, drained
  • 4 large round bread rolls
  • Olive oil, to brush
  • 95g yoghurt
  • 1 red onion, sliced
  • 1 long green chilli, seeds removed, chopped
  • 2 tomatoes, seeds removed, finely chopped
  • 1/2 bunch coriander, leaves chopped
  • 20.00 ml white wine vinegar
  • 5.00 gm caster sugar
Instructions:
  • Preheat the oven to 180°C. Heat sunflower oil in a large saucepan over medium heat. Season chicken and cook in 2 batches, turning occasionally, until beautifully browned, about 4-5 minutes per batch. Transfer the chicken to a plate.
  • Saute the onion until softened, then add the garlic, ginger, and spices and cook until fragrant. Stir in the tomato paste for a minute. Add the chicken back to the pan, pour in the stock, and simmer on medium-low heat for 20 minutes.
  • Stir in the beans and continue cooking until the chicken is fully cooked and the sauce thickens slightly. Remove from the heat.
  • Cut the tops off the rolls and scoop out the insides, getting rid of the filling and tops. Brush generously with olive oil, bake until they turn slightly golden (about 5 minutes), and then set aside.
  • Prepare the sambal by mixing all the ingredients in a small bowl and letting it sit.
  • Mix the yogurt into the curry, season to taste, then spoon onto bread rolls. Garnish with sambal and enjoy!

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