Butter chicken bunny chow with tomato and yoghurt Recipe

The Eat Out Woolworths Restaurant of The Year All the Eat Out star restaurants Eat Out judging process

Join our community

Write reviews, comment on stories and enter competitions.
Sign up as a user
List your restaurant

Create and manage a listing for your restaurant.
Sign up as a restaurant
Claim your restaurant

Manage an existing listing.
Claim your restaurant

Get the latest restaurant and food news delivered to your inbox every week!

@eatout_southafrica

Butter chicken bunny chow with tomato and yoghurt

One of South Africa’s favourite street foods, bunny chow was traditionally served in a hollowed-out loaf of ‘government’ bread. Knead baker Evan Faull’s version is sauced to creamy, spicy perfection. Eat with your hands.

Serves: 4-6

Preparation time: 20 minutes

Cooking time: 25 minutes

Ingredients

800g cut into bite-sized cubes chicken breasts

120 ml full cream yoghurt

50g grated ginger

2 cloves chopped garlic

20g chopped fresh coriander

20g peri peri or powdered chilli

70g finely chopped onion

40ml olive oil

2 cloves crushed garlic

20g grated fresh ginger

10g turmeric

10g ground cumin

10g garam masala

50g tomato paste

4 bay leaves

2g curry leaves

250ml cream

300ml water

40g honey

salt and pepper

1/2 loaf plain white bread or one large bread roll per person

2 diced tomatoes

20g fresh leaves of coriander

300ml yoghurt

Method

Place the chicken, 120ml yoghurt, 50g ginger, 2 chopped cloves garlic, chopped coriander and peri peri/chilli powder in a bowl and mix together. Leave to marinate for 2 hours. Saute the onion in the olive oil until soft. Add the garlic and ginger and soften slightly. Dry-fry the turmeric, cumin and garam masala in a separate pan. Add the dry spices to the onion mix and cook for a minute. Add the tomato paste and stir in. Add the bay and curry leaves. Add the cream and water and bring to the boil. Simmer until slightly thickened. Stir in the honey and season with salt and pepper. Allow to cool.

Place the marinated chicken, with any leftover marinade, into the sauce. Bring to a simmer and cook gently until the chicken is tender and cooked through (about 10-15 minutes). Remove the bread centres with the loaves or rolls and fill with butter chicken. Top with tomato, coriander and yoghurt and serve with lots of napkins.

From Café Food at Home, by Evan Faull, courtesy Quivertree Publications.