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Recipe: South African Bunny Chow

posted on 3 November 2015 | posted in Cool Food


2 large white onions, diced
2 tomatoes, diced
2 cups diced carrots
2 garlic cloves, crushed
1 tsp coriander
tsp cumin
3 tablespoons garam masala*
1 tsp cayenne pepper
2 tsp tumeric
2 ground cardamom pods
2 bay leaves
1 stick cinnamon
1 to 2 cups water
2 cups potatoes, cubed
2 boneless, skinless chicken breasts, cut into strips

In a large saucepan, fry the onions until their almost translucent or clear. Then add all your spices and fry for another 1 to 2 minutes.
Next add the tomatoes and mix in with the spices and onions. Cook until it forms a paste.
Add chicken, potatoes, carrots, and water to the saucepan. Stir together with the tomato paste and bring to a low simmer. Cover and cook for about 30 minutes until the chicken is tender. Stir occasionally. Remove the bay leaves and cinnamon stick.
Hollow out a loaf of bread and spoon the cooked curry inside the bread to serve. If desired, serve with a side of rice. Traditionally, it's eaten with your hands and the bread is used to soak up the gravy.


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