Bunny Chow

local_grocery_store Ingredients

• 2 tablespoons Vegetable oil
• 1 Onion, chopped
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 2 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1/2 teaspoon Turmeric
• 1/4 teaspoon Cayenne pepper
• 500 grams Chicken or beef, cut into bite-sized pieces
• 2 Tomatoes, chopped
• 2 Potatoes, peeled and diced
• 1 cup Vegetable or chicken broth
• to taste Salt
• to taste Black pepper
• 1 Loaf of bread, hollowed out
• for garnish Fresh coriander, chopped

restaurant_menu Method

1. 1.Heat vegetable oil in a large pot over medium heat.
2. 2.Add chopped onion, minced garlic, and minced ginger to the pot. Sauté until the onion is translucent and fragrant.
3. 3.Add curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper to the pot. Cook for 1-2 minutes, stirring constantly to toast the spices.
4. 4.Add the chicken or beef to the pot and cook until browned on all sides.
5. 5.Add the chopped tomatoes, diced potatoes, and vegetable or chicken broth to the pot. Season with salt and black pepper to taste.
6. 6.Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes or until the meat is tender and the potatoes are cooked through.
7. 7.While the curry is simmering, hollow out the loaf of bread, leaving a thick shell.
8. 8.Once the curry is ready, spoon it into the hollowed-out loaf of bread. Garnish with chopped fresh coriander.
9. 9.Serve the Bunny Chow hot and enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to adjust the spice level to suit your taste. Add more cayenne pepper for extra heat or omit it if you prefer a milder curry.
• chevron_rightYou can use chicken or beef in this recipe, but feel free to experiment with other proteins like lamb or vegetables for a vegetarian version.
• chevron_rightBunny Chow is traditionally eaten with your hands, so don't be afraid to get a little messy!
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.