BUNNY CHOW

 

BUNNY CHOW:

 

Ingredients:

500-gram boneless, skinless chicken thighs, cut into 1-inch pieces

1 tablespoon of oil

1 large onion, chopped.

2 garlic cloves, minced.

1 tablespoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon masala1/4 teaspoon cayenne pepper

1/2 teaspoon of salt

1/4 teaspoon black pepper

1 can diced tomatoes, undrained.

1 cup chicken broth1/2 cup of water

1 loaf of white bread, halved lengthwise (for bunny chow halves or quarters for smaller portions)

1/4 cup chopped cilantro, for garnish.

Instructions:

1. Heat the oil in a pot over medium heat.

Add the chicken and cook until browned on all sides.

2. Add the onion and garlic to the pot and cook until soft, about 5 minutes.

3. Add the cumin, coriander, turmeric, masala, red pepper, salt and black pepper to the pot and cook for 1 minute, stirring constantly.

4. Add the diced tomatoes, chickpeas, chicken stock and water to the pot.

Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the chicken is cooked through and the sauce has thickened.

5. Use a spoon to scoop out the inside of the bread, leaving a 1/2-inch-thick shell. Fill the bread with the chicken curry and garnish with coriander.

6. Serve immediately.

Tips:

 For a spicy curry, add more red pepper.

Be sure to stir the curry frequently so it doesn't burn to the bottom of the pot.

You can also use lamb or beef instead of chicken in this recipe.

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