Chicken Bunny Chow

Chicken Bunny Chow

03 March 2017

Chicken Bunny Chow from Episode 1 of ITV's 'The Secret Chef'
  • Recipe





Preperation Time

1 hour 30 mins


2 white onion

finely diced

Fresh ginger

1 inch

peeled and finely chopped

3 cloves garlic


Vegetable oil

3 tbsp

Garam masala

2 tbsp

Ground cinnamon

1 tbsp

Ground cumin

1 ½ tbsp

1 scotch bonnet chilli


4 boneless & skinless chicken thigh

about 400 g

chopped into 5 cm cubes

1 skinless chicken breast

about 150 g

chopped into 5 cm cubes

Tinned chopped tomatoes

400 g

Ground turmeric

½ tsp

Chilli powder

¼ tsp



5 star anise

Dried prunes

125 g

White bloomer x2

1 bunch coriander

leaves and stalks roughly chopped

3 red chillies

deseeded and finely sliced


1Heat the vegetable oil for 20 seconds in a large non stick frying pan over a medium heat, then add the chopped onions, ginger and garlic, fry for 6 - 8 minutes or until the onions are golden brown,Next add the garam masala, ground cinnamon, ground cumin and the scotch bonnet, give everything a good mix together and then add the chicken thighs and breast

2Continue to cook on a medium heat, tossing the pan regularly, until the chicken has browned, about 5 minutes

3Add the tinned chopped tomatoes, ground turmeric, chilli powder and water and reduce the heat to low, simmer gently for 30 minutes, then add the star anise and dried prunes, a11d continue to simmer for a further 30 minutes until thick and rich

4Add more water if necessary, making sure you have a good volume of sauce as a lot will be absorbed into the bread

5INDIVIDUAL PORTION INSTRUCTIONS: This recipe is for the chicken curry prep, If serving a single portion eg. a table orders 1 x Chicken Bunny Chow, then you (this is a little hard to explain in text, definitely have a practise) cut 3 inches off the end of a white bloomer, hollow it out (keeping the excess bread aside) to create a bread "bowl" for the curry to be ladled into. Each portion is one bread bowl filled with the curry, then finished with red chillies and fresh coriander as garnish, then the left over bread back on top of the curry.