Bunny Chow Recipe 🐓🍞 • Tasty South African Street Food! 😋 - Episode 863

In a large sauté pan or Dutch oven over medium heat, add ghee.

Once hot, add onions and season with ground sea salt, tossing for 2 minutes.

Add red peppers and cook for 2 minutes.

Add pressed garlic, minced ginger, a cinnamon stick, 3 green cardamom pods, curry powder, ground cumin, garam masala, and fennel seeds. Sauté for a couple of minutes.

Add tomato paste and stir to coat.

Add cubed chicken and stir into the mixture, seasoning with freshly ground black pepper.

Cook chicken until no longer pink, about 5 minutes, stirring often.

Add diced tomatoes, brown sugar, and cubed Yukon Gold potatoes. Mix until combined.

Pour in chicken broth to cover everything, starting with 1 cup and adding another ½ cup if needed.

Stir well, ensuring potatoes are covered, and bring to a boil before reducing to medium heat.

Let it simmer for 25 minutes or until potatoes are almost tender.

Cut the tops off Kaiser buns to create food vessels and empty the inside.

After 25 minutes, add rinsed and drained chickpeas and freshly squeezed lime juice. Stir and cook for 10 minutes, ensuring ingredients are submerged.

Remove the cinnamon stick and discard it, then remove the curry from heat and let it rest for 10 minutes.

Spoon the mixture into prepared bread bowls, sprinkle with fresh chopped cilantro, and serve with lime wedges.

Equipment Needed

Dietary

Allergens