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Butter Chicken Bunny Chow
Linda Nortje
Butter Chicken Bunny Chow is a South-African meal, originated by the Indian community in Kwazulu Natal - tender, saucy, slightly spicy Butter Chicken served in hollowed out bread
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course
Lunch, Main Course
Cuisine
South-African
Cook Mode
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Servings
6
Servings
Ingredients
1x
2x
3x
MARINADE:
1
cup
Greek Yogurt
plain
1
TB
Fresh Garlic
crushed
2
TB
Fresh Ginger
finely grated
2
t
Ground Cumin
1
t
Ground Coriander
1
TB
Curry Powder
mild or strong
675
g
Chicken Fillets
cubed ( 1 1/2 pounds )
1
TB
Oil
1
Onion
roughly chopped
1
can (410g)
Chopped Tomatoes
1
TB
Tomato Paste
½
cup
Fresh Cream
(double cream)
Salt
to taste
TO SERVE:
6
Bread Quarters
hollowed out, (or 3 halves for 3 large servings)
Parsley or Cilantro
optional
Instructions
Combine all the ingredients for the marinade - add the Chicken, stir through and transfer to a marinade bowl - chill for at least 2 hours.
Heat the Oil in a medium saucepan - saute the Onion 2 - 3 minutes until soft - add the Chicken (with the marinade) - cook 5 minutes.
Stir in the Chopped Tomatoes and Tomato Paste - bring to the boil - reduce heat and simmer 10 - 12 minutes or until Chicken is fully cooked.
Pour over the Fresh Cream, stir and heat through - remove from heat.
Season to taste with Salt.
TO SERVE:
Scoop Butter Chicken into hollowed out Bread - serve topped with Parsley or Cilantro (if using) and the pieces of bread removed earlier.
Notes
Total Time excludes marinating time
Filling is enough for 6 quarter sized or 3 half sized Bunny Chows
Recommendations:
Best parts of Bread to use are the ends (with the crust)
1/2 (or even 1/3) a bread is enough for a HUNGRY adult
1/4 bread is a standard serving, but serve a crunchy side salad as well, if serving for dinner
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.