Quick Chicken Bunny Chow
70% authentic · South African-inspired
A simplified and quicker version of Bunny Chow using chicken and pre-made curry paste for a weeknight-friendly meal.
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Ingredients
- Chicken breast, cubed500 g
- Vegetable oil30 ml
- Onions, finely chopped2 medium
- Garlic, minced3 cloves
- Ginger, grated2 cm piece
- Mild curry paste3 tbsp
- Canned chopped tomatoes400 g
- Coconut milk200 ml
- Frozen peas100 g
- Saltto taste
- Black pepperto taste
- Fresh coriander, chopped (for garnish)a small bunch
- White bread loaves (unsliced)4 quarter loaves
Steps
- 1
Season chicken cubes with salt and pepper.
- 2
Heat oil in a pan over medium heat. Sauté onions until softened, about 5 minutes. Add garlic and ginger, cook for 1 minute.
- 3
Add curry paste and cook for 1-2 minutes until fragrant.
- 4
Add chicken cubes and brown lightly on all sides.
- 5
Stir in chopped tomatoes and coconut milk. Bring to a simmer.
- 6
Reduce heat, cover, and simmer for 15-20 minutes, or until chicken is cooked through and the sauce has thickened. Stir in frozen peas during the last 5 minutes.
- 7
Adjust seasoning with salt and pepper. Stir in fresh coriander.
- 8
Prepare the bread loaves by cutting off the top quarter and hollowing out the inside.
- 9
Fill the hollowed bread with the chicken curry. Serve immediately.
