Stranger Foods

South AfricanBunny chow

Serves 4 | Prep 15 mins | Cook 1 hr 15 mins

This dish was devised by South African Indian railway workers who used to carry their curry to work in a hollowed-out bread loaf. It contains potato and fruit, and must have some heat. Potato made a little chicken go a long way for the Durban railway workers.

Source: Mowgli Street Food

Ingredients

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Imperial

x0.5

3 tbsp vegetable oil
2 small white onions, finely diced
5 cm fresh root ginger, peeled and grated
3 cloves garlic, minced
1¼ tbsp garam masala
2 tsp ground cinnamon
1½ tbsp ground cumin
1 scotch bonnet chilli, deseeded
400 g skinless and boneless chicken thighs, chopped into 5 cm cubes
1 skinless chicken breast, chopped into 5 cm cubes
400 g canned chopped tomatoes
½ tsp ground turmeric
¼ tsp chilli powder
3 star anise
125 g dried prunes
2 loaves white bread, cut in half and hollowed out
1 bunch fresh coriander, leaves and stalks roughly chopped
3 red chillies, deseeded and sliced

Instructions

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Heat the vegetable oil for in a large non-stick frying pan set over a medium heat, then add the chopped onions, ginger and garlic and fry for or until the onions are golden brown.
Next add the garam masala, ground cinnamon, ground cumin and the scotch bonnet, give everything a good mix together and then add the chicken thighs and breast. Continue to cook on a medium heat for about , tossing the pan regularly, until the chicken has browned.
Add the chopped tomatoes, ground turmeric, chilli powder and 200 ml water and reduce the heat to low. Simmer gently for , then add the star anise and prunes and continue to simmer for a further until thick and rich. Add more water if necessary, making sure you have a good volume of sauce as a lot will be absorbed into the bread.
To serve, fill each of the hollowed out bread halves with the bunny chow and garnish with the fresh coriander and sliced red chillies.

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