Bunny Chow
With a delicious combination of ingredients, this popular South African Bunny Chow is easy to make and a comforting one-pot meal to enjoy!
Ingredients
- 2 tbsp. ghee tips & tricks
- 2 cups white onions, chopped
- 1/2 tsp. ground Himalayan pink salt, or to taste
- 1 cup red peppers, chopped
- 4 large cloves garlic, pressed
- 2 tbsp. ginger, minced
- 1 cinnamon stick
- 3 cardamom pods, slightly crushed
- 1 tbsp. curry powder
- 1 tbsp. ground cumin
- 1/2 tbsp. garam masala
- 1/2 tsp. fennel seeds
- 1 tbsp. tomato paste tips & tricks
- 2 large chicken breasts, cut into bite-sized pieces
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 can (14.5 oz.) diced tomatoes
- 1 tbsp. brown sugar
- 3 cups Yukon Gold potatoes, peeled and cubed
- 1 1/2 cups low-sodium chicken broth, or as needed
- 1 can (15 oz.) chickpeas, rinsed and drained
- 1 tbsp. freshly squeezed lime juice tips & tricks
- 4 large buns such as Kaiser
- 1/4 cup chopped cilantro, for garnish tips & tricks
- 8 lime wedges, for serving
Directions
- In a large sauté pan or Dutch oven over medium heat, add ghee. When hot, add onions and season with salt; sauté for 2 minutes. Add red peppers and sauté for 2 minutes.
- Add garlic, ginger, cinnamon stick, cardamom pods, curry powder, cumin, garam masala and fennel seeds; sauté for 2 minutes.
- Add tomato paste and stir to coat.
- Add chicken cubes and season with freshly ground black pepper. Cook until no longer pink, about 5 minutes, stirring often.
- Add diced tomatoes, brown sugar and potato cubes; stir well. And broth enough to just cover everything. Stir well, bring to a boil before reducing back to medium. Simmer for 25 minutes or until potatoes are tender.
- Meanwhile, cut the tops off buns and scoop out the inside to create a bowl; set them aside.
- After 25 minutes, add chickpeas and lime juice. Mix well and cook for an additional 10 minutes.
- When curry is cooked, remove the cinnamon stick and discard it. Remove the sauté pan from the heat and let the mixture rest for 10 minutes.
- Spoon curry into the prepared buns, sprinkle on cilantro and serve with lime wedges.