Bunny chow is one of the best known dishes from Durban, South Africa. It originated amongst Indian immigrant workers who needed a cheap, filling and delicious but also portable meal - this was achieved by using a hollowed-out loaf of bread to hold the curry, soaking up all of the juices and becoming the best part!

BUNNY CHOW BLEND (1 portion = 2 tbsp): fenugreek leaf, tamarind (tamarind and cornstarch), turmeric, garlic, onion, amchur, chilli, lemongrass, lime leaf, MUSTARD, ginger, galangal, coriander, black pepper, sweet paprika, cumin, star anise, cinnamon, cardamon, fennel, green cardamon

May contain CELERY and SESAME. Allergens are listed in CAPITALS

Bunny Chow Recipe:

You Need: 

• 500g diced chicken (thighs are best) or use meat-free chicken style pieces for a veg version
• 1 large onion - finely chopped
• 2 cloves of garlic - roughly chopped
• 3 tomatoes - roughly chopped
• ½ lemon
• 1 tbsp tomato puree
• 4 crusty bread rolls - cut in half and hollowed out to serve
• Chutney and salad to serve

Method:

1. Fry the onion in 2 tbsp oil, stirring occasionally, for 10 minutes or until soft and translucent
2. Add the garlic and tomatoes then cook for 5 minutes or until soft and starting to break down
3. Blend the fried mixture with the tomato puree, 100ml water, BUNNY CHOW BLEND and 1 tsp salt to a smooth sauce
4. Pour the sauce back into the pan and add the chicken then cover and simmer, stirring occasionally and adding a splash of water if necessary, for 30 minutes or until the chicken is cooked through and the sauce is rich and thick
5. Stir the juice of the ½ lemon into the curry then serve inside the bread rolls with the chutney and salad on the side