Bunny Chow Recipe - The Cinnamon Jar

Equipment

1 large saucepan with lid a cast iron casserole is ideal

Ingredients

1 kilogram chicken thighs, diced no skin, no bones
2 medium onions, diced roughly 150g
2 tablespoons oil
2 cinnamon sticks
2 bay leaves
5 curry leaves fresh or dried
1 teaspoon cumin seeds or ½ teaspoon ground cumin
5 cardamom pods, crushed
4 teaspoons Durban masala or curry powder heat level of choice
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground coriander
2 teaspoons garlic, chopped or garlic paste
2 teaspoons fresh ginger, chopped or ginger paste
1 400g can chopped tomatoes
1 tablespoon sugar
1½ - 2 teaspoons salt
1½ - 2 cups water
2 unsliced sandwich loaves square ends, also called 'government loaf'
fresh coriander leaves for serving

Optional heat

1-2 green chillies or a pinch of cayenne pepper or chilli flakes

Instructions

Making the chicken curry

Dice the chicken thighs into generous bite-sized pieces and chop the onions.
1 kilogram chicken thighs, diced, 2 medium onions, diced
Heat the oil in a large saucepan over medium-high heat. Add the onions, cinnamon sticks, bay leaves, curry leaves, cumin seeds and crushed cardamom pods.
2 tablespoons oil, 2 cinnamon sticks, 2 bay leaves, 5 curry leaves, 1 teaspoon cumin seeds, 5 cardamom pods, crushed
Reduce the heat to medium and cook for about 5 minutes, stirring often, until the onions are soft, translucent and just starting to turn light golden.
Add the Durban masala or curry powder, garam masala, turmeric, ground coriander, garlic and ginger. Cook for 1 minute, stirring and scraping the bottom of the pan so the spices don’t burn. They will start to stick slightly, which is normal, but lower the heat if they catch too quickly.
4 teaspoons Durban masala or curry powder, 2 teaspoons garam masala, 1 teaspoon turmeric, 1 teaspoon ground coriander, 2 teaspoons garlic, chopped, 2 teaspoons fresh ginger, chopped
Add the tinned tomatoes and stir them into the spices. Cook for about 3 minutes, stirring and scraping often, until the tomato mixture thickens slightly and looks darker and richer. If it starts to catch, turn the heat down.
1 400g can chopped tomatoes
Add the salt and sugar and stir them through the sauce.
1 tablespoon sugar, 1½ - 2 teaspoons salt
Add the chicken pieces and stir until they are well coated in the sauce. Cook for 2–3 minutes.
Add enough water to almost cover the chicken, but not fully cover it. Bring to a gentle simmer.
1½ - 2 cups water
Cover the pan with a lid and simmer over low heat for about 30 minutes, or until the chicken is tender. Stir occasionally to stop the curry from sticking.
Check the consistency halfway through cooking. If the curry looks too saucy at the 15-minute mark, remove the lid and let some of the liquid evaporate. The curry should be thick enough to sit in the bread without flooding it, but saucy enough for dipping the torn bread pieces.

Prepare the bread bowl

Slice the bread in half for a "half bunny", or into quarters for "quarter bunnies". This recipe makes two half bunnies or four quarter bunnies.
2 unsliced sandwich loaves
Using a sharp serrated knife, cut a square into each piece of bread to create a hollow, leaving a border of roughly 2cm around the sides and bottom. Don’t cut all the way through the bottom. The base needs to stay intact so it can hold the curry.
Gently ease out the soft bread from the middle. This piece is often called the “virgin” and is served on the side for dipping into the curry.
Spoon the hot curry into the bread bowls, top with fresh coriander and serve immediately with carrot sambal and the soft bread pieces on the side.
fresh coriander leaves for serving

Notes

Use square-ended unsliced white loaves so each bread bowl has a sturdy base.
The curry should be thick enough to sit in the bread but saucy enough for dipping.
Use mild curry powder if you can’t find Durban masala. Add chilli separately if you want more heat.
Assemble just before serving. Store leftover curry separately from the bread.

Nutrition