serves
4
prep
10 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Stream free On Demand
Food Trail: South Africa
series • cooking
PG
series • cooking
PG
Ingredients
- ¼ cup ghee (or 50 g unsalted butter with a splash of oil)
- 1 large onion, thinly slic
- 1 bunch coriander, stalks chopped, leaves picked
- 1 handful (about 10) fresh curry leaves
- 3 garlic cloves, chopped
- 1 tbsp chopped or grated ginger
- 1 tbsp mild curry powder
- 2 tsp garam masala
- 1 tsp chilli powder (if you want a little heat)
- 6 large chicken thigh fillets, cut into 3cm pieces
- 2 tbsp tomato paste
- 3 tomatoes, cut into 3 cm chunks
- 400 g can tomatoes
- 3 desiree potatoes, peeled and cut into 3 cm chunks
- 1 loaf white bread (not sliced)
Carrot sambal
- 1 red onion, thinly sliced
- 1 large or 2 small carrots, coarsely grated
- 2 long green chillies, seeds removed, sliced
- 2 tbsp apple cider or other vinegar
- Pinch of salt
Instructions
- Heat ghee (or oil and butter) in a saucepan or deep fry pan over medium heat, then add the onion with the coriander stalks and curry leaves and cook for 3-4 minutes until softened. Add the garlic and ginger and cook for 2-3 minutes until fragrant. Add the curry powder, garam masala and chilli powder and cook for 30 seconds.
- Add chicken to the pan and continue to cook for 4-5 minutes so it starts to caramelise a bit, then add the tomato paste as well as the fresh and canned tomatoes and cook for another couple of minutes. Add 1 cup of water and the potato then bring to a simmer and cook for 30 minutes until potato is very tender and sauce has reduced. Add a little water if needed. Season to taste.
- For the sambal, combine all the ingredients in a small bowl and set aside.
- Taste the curry and season to taste. You can add some more of the spice if you want a bit more of a kick or even some chilli powder for some heat.
- Divide the loaf into 4 then scoop out the filling, leaving the base of each piece covered, so the bread acts like a bowl. Serve the curry in the bread bowls, topped with coriander, with the sambal and extra bread on the side.
Notes
- A few years back when writing a curry story for Delicious magazine, I spent a whole day circling the city in search of the best ‘bunny’. I think I sampled eight or nine different bunny chow that day – and the thing that was consistent is that each of the curries was big in flavour – but not pretense. This is my version, which I perfected with the chefs at the famed Oyster Box Hotel just north of Durban.
- Traditionally you don’t serve this with yoghurt, but at your house it’s your rules, so you can serve alongside if you want to balance out the heat a little. Also, the curry base is great and you can use it with rice too.
(Brio Books). Photography by Toby Murphy.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Food Trail: South Africa
