
Chicken Bunny Chow
03 March 2017
Category
Main
Serves
5
Preperation Time
1 hour 30 mins
Ingredients
2 white onion
finely diced
Fresh ginger
1 inch
peeled and finely chopped
3 cloves garlic
minced
Vegetable oil
3 tbsp
Garam masala
2 tbsp
Ground cinnamon
1 tbsp
Ground cumin
1 ½ tbsp
1 scotch bonnet chilli
deseeded
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
Water
100ml
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
Instructions
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.