Cur­ry­ing flavour with the fam­ily

South African bunny chow, which com­prises curry in a hol­lowed-out bread loaf, is a bud­get-friendly meal loved for its porta­bil­ity and rich, hearty flavours

The Northern Star - - MEAL PLANNER - Recipe by War­ren Men­des Photo by Si­mon Barnes, Ben Dearn­ley and Jeremy Si­mons

serves / 4

2 tbsp sun­flower oil

6 chicken thigh fil­lets, cut into 3cm pieces

1 onion, chopped

3 gar­lic cloves, crushed

4cm piece ginger, grated

1 star anise

1 cin­na­mon quill

1⁄2 tsp fen­nel seeds

2 tsp garam masala

1⁄4 tsp chilli pow­der

1 tbsp tomato paste

2 cups (500ml) chicken-style liq­uid stock

400g can but­ter beans, rinsed, drained

4 large round bread rolls Olive oil, to brush

1⁄3 cup (95g) thick greek-style yo­ghurt


1 red onion, sliced

1 long green chilli, seeds re­moved, chopped

2 toma­toes, seeds re­moved, finely chopped

1⁄2 bunch co­rian­der, leaves chopped

1 tbsp white wine vine­gar

1 tsp caster sugar

1. Pre­heat the oven to 180C. Heat 1 ta­ble­spoon sun­flower oil in a large saucepan over medium heat. Sea­son chicken, then in 2 batches, cook, turn­ing, for 4–5 min­utes un­til browned. Re­move from the pan.

2. Add the onion and cook, stir­ring, for 3–4 min­utes un­til soft­ened. Add the gar­lic, ginger and spices, then cook for 2 min­utes or un­til fra­grant. Add tomato paste and cook for a fur­ther 1 minute. Re­turn chicken to pan and add stock. Bring to a sim­mer, then re­duce heat to medi­um­low and cook for 20 min­utes.

3. Add beans and cook for 5 min­utes or un­til chicken is cooked through and sauce is slightly re­duced. Re­move from heat.

4. Mean­while, cut the tops off the rolls and hol­low out, dis­card­ing fill­ing and tops. Brush with olive oil and bake for

5 min­utes or un­til slightly golden, then set aside.

5. For the sambal, com­bine all the in­gre­di­ents in a small bowl and set aside.

6. Stir the yo­ghurt through the curry and sea­son, then di­vide among bread rolls. Top with sambal, then serve.

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