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Bunny Chow Recipe
Chicken Bunny Chow (Home-Style Curry)
60min Time
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
????
3 tbsp ghee
1 tsp cumin seeds
1 cinnamon stick (±5 cm / 2 inch)
20 fresh or frozen curry leaves
2 medium onions, finely chopped
2 tbsp garlic & 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
900 g chicken thighs, cut into bite-sized pieces
2 medium tomatoes, diced
1 tbsp tomato purée
2 medium potatoes, diced into ±2.5 cm cubes
225 g swede (rutabaga), diced into ±2.5 cm cubes
500 ml unsalted chicken stock or water
Salt, to taste
1 tsp garam masala
Fresh coriander leaves, chopped (optional garnish)
???? Instructions
Start the base
Heat the ghee in a large pot over medium-high heat. Once hot, add the cumin seeds, cinnamon stick, and curry leaves. Stir continuously for about 30 seconds until fragrant.
Cook the onions
Add the chopped onions and fry for 5 minutes, stirring often, until soft and translucent.
Add aromatics & spices
Stir in the garlic and ginger paste and cook for 30 seconds. Add the ground cumin, ground coriander, cayenne chilli, Kashmiri chilli powder, diced tomatoes, and tomato purée. Mix well to form a thick spice base.
Vegetables first
Add the diced potatoes and swede. Pour in just enough stock or water to cover the vegetables. Simmer for 20–30 minutes, or until the swede begins to soften.
Add the chicken
Stir in the chicken pieces and add a little more liquid if necessary. The liquid should almost cover the meat.
Simmer & season
Continue simmering until the chicken is fully cooked and the sauce thickens. Season with salt to taste.
Finish & serve
Sprinkle in the garam masala, garnish with fresh coriander if using, and serve hot.
???? Serving Suggestions
Serve as is with rice
Or enjoy bunny chow style in hollowed-out bread loaves
???? Notes
The written method assumes raw potatoes and swede, which must be added before the chicken.
If using pre-cooked vegetables, they can be added later once the chicken is cooking.
60min Time
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
????
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Ingredients3 tbsp ghee
1 tsp cumin seeds
1 cinnamon stick (±5 cm / 2 inch)
20 fresh or frozen curry leaves
2 medium onions, finely chopped
2 tbsp garlic & 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
900 g chicken thighs, cut into bite-sized pieces
2 medium tomatoes, diced
1 tbsp tomato purée
2 medium potatoes, diced into ±2.5 cm cubes
225 g swede (rutabaga), diced into ±2.5 cm cubes
500 ml unsalted chicken stock or water
Salt, to taste
1 tsp garam masala
Fresh coriander leaves, chopped (optional garnish)
???? Instructions
Start the base
Heat the ghee in a large pot over medium-high heat. Once hot, add the cumin seeds, cinnamon stick, and curry leaves. Stir continuously for about 30 seconds until fragrant.
Cook the onions
Add the chopped onions and fry for 5 minutes, stirring often, until soft and translucent.
Add aromatics & spices
Stir in the garlic and ginger paste and cook for 30 seconds. Add the ground cumin, ground coriander, cayenne chilli, Kashmiri chilli powder, diced tomatoes, and tomato purée. Mix well to form a thick spice base.
Vegetables first
Add the diced potatoes and swede. Pour in just enough stock or water to cover the vegetables. Simmer for 20–30 minutes, or until the swede begins to soften.
Add the chicken
Stir in the chicken pieces and add a little more liquid if necessary. The liquid should almost cover the meat.
Simmer & season
Continue simmering until the chicken is fully cooked and the sauce thickens. Season with salt to taste.
Finish & serve
Sprinkle in the garam masala, garnish with fresh coriander if using, and serve hot.
???? Serving Suggestions
Serve as is with rice
Or enjoy bunny chow style in hollowed-out bread loaves
???? Notes
The written method assumes raw potatoes and swede, which must be added before the chicken.
If using pre-cooked vegetables, they can be added later once the chicken is cooking.
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