Chicken and Veg Bunny Chow
Prep Time:
20 Minutes
Cook Time:
45 - 60 Minutes
Serves:
4 Servings
Cook-in-Sauce:
Mild Natal Curry
A HERITAGE WE CAN BE PROUD OF...
Bunny Chow was developed in Durban, South Africa in the 1940’s. It consisted of half a loaf of soft white bread, filled with spicy, aromatic Durban curry. Bunny Chows are now popular in many parts of South Africa and are served with tomato and onion sambals, shaved carrot and sweet mango chutney.
INGREDIENTS
4 Tbsp Oil
1kg Chicken, bones removed, cut into cubes
2 Onions, chopped
½ cup Celery, sliced
½ cup Green peppers, chopped
400ml Water
1 Potato, peeled & cut into pieces
1 Carrot, peeled & sliced
1 Loaf of bread, unsliced
1 IMANA Mild Natal Curry Cook-in-Sauce
METHOD
In a large pan, brown the chicken cubes for 5 minutes in the oil then remove from the pan and set aside.
In the same pan, fry the onions, celery and green pepper until tender.
Return chicken cubes to the pan.
Add in the water and stir in the IMANA Mild Natal Curry Cook-in-Sauce powder.
Add the potatoes and carrots to the pan.
Cover and simmer for 30 - 40 minutes or until the chicken and vegetables are tender.
Slice the bread loaf in half, scoop out the soft bread and fill the cavity with the chicken curry.
Serve with the scooped out bread as a topping.
