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Bunny Chow Recipe

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    Nat Quinn

    Bunny Chow Recipe

    Bunny Chow recipe

    PREP TIME10 minutes
    COOK TIME50 minutes
    TOTAL TIME1 hour


    • 3 tbsp ghee
    • 1 tsp cumin seeds
    • 1 x 5cm (2 inch) cinnamon stick
    • 20 fresh or frozen curry leaves
    • 2 medium onions, finely chopped
    • 2 tbsp garlic and ginger paste
    • 2 green bird’s eye chillies, finely chopped
    • 1 tbsp ground cumin
    • 1 tbsp ground coriander
    • 1 tsp cayenne chilli powder
    • 1 tbsp Kashmiri chilli powder
    • 900g (2 lbs) chicken thighs cut into bite sized pieces
    • 2 medium tomatoes, diced
    • 1 tbsp tomato puree
    • 2 medium potatoes, diced into 2.5cm (1 inch) cubes
    • 225g (1/2 lb.) swede (rutabaga) diced into 2.5cm (1 inch) cubes
    • 500ml (2 cups) unsalted chicken stock or water
    • Salt to taste
    • 1 tsp garam masala
    • Fresh coriander leaves, for garnish, optional


    1. Melt the ghee over medium high heat. When visibly hot, stir in the cumin seeds, cinnamon stick and curry leaves and move these around in the ghee with your spatula until fragrant. About 30 seconds should do. Stir in the chopped onions and fry for about 5 minutes or until soft and translucent.
    2. Now add the garlic and ginger paste and stir it around in the onions for about 30 seconds. Then add the ground spices and tomatoes and stir some more to combine.
    3. Add the chunks of potato and swede and then add just enough water to cover. Simmer for 20 to 30 minutes or until the swede is turning soft.
    4. Stir in the chicken and top with more water if needed. You only want to add enough water to almost cover the meat so that it cooks through.
    5. Continue simmering until the chicken is cooked through and you have a thick sauce. Taste it and season with salt to taste.
    6. To serve, sprinkle in the garam masala and garnish with chopped coriander. Serve as it is or bunny chow style in hallowed out bread loaves.
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