Bunny Chow with Chicken
- 4 Tbsp ghee or clarified butter
- 750g deboned chicken breasts, cut into bite-sized chunks
- Salt and black pepper
- 2 large onions, diced
- 3 garlic cloves, finely chopped
- 3 curry leaves
- 1-2 Tbsp fresh ginger, finely chopped
- 1-2 Tbsp Garam Marsala
- 1 cinnamon stick
- 1 tsp fennel seeds
- 6 cardamom pods, crushed
- 1-2 tsp chilli powder
- 1 tsp cayenne pepper, optional
- 4 medium-sized tomatoes, diced
- 2 Tbsp tomato paste
- 350 g potatoes, peeled and diced
- 700-800 ml chicken broth
- 1 can of chickpeas (drained weight 265 g)
For the red onion and tomato sambal:
- 1 red onion, finely diced
- 1 green chilli, seeds removed and finely sliced
- 3 tomatoes, seeds removed and finely diced
- 1 bunch of coriander, roughly chopped
- 2 Tbsp white wine vinegar
- 1-2 Tbsp sugar
- 2 large loaves of bread
- 1 cup Greek yoghurt
Heat the ghee in a large casserole over medium heat. Brown the chicken and remove. Season with salt and pepper.
Sweat the diced onions in the casserole. Add the garlic, ginger and all the other spices and fry, stirring for 2-3 minutes until the onions turn glassy.
Add the diced tomatoes, tomato paste and chicken and fry for another 2-3 minutes. Add the potatoes to the casserole and top up with chicken broth. Bring to a boil, stirring constantly, so that all ingredients are evenly coated. Cook covered on a low heat for about 20 minutes, allowing to simmer until the chicken is cooked and the potatoes are tender. Stir occasionally.
Add the chickpeas and continue cooking, uncovered, for 5 minutes.
For the sambal, mix all ingredients in a bowl.
Slice the bread loaves in half, scoop out the insides of the halves and fill with the curry. Serve with sambal on the side.