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
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
TOMATO AND RED ONION SAMBAL:
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.