South African Bunny Chow

Ingredients

South African Curry Mix

• 2 tsp ground cayenne pepper
• 5 tsp ground coriander
• 11⁄2 tsp ground cumin
• 1 tsp ground fennel seed
• 1 tsp ground fenugreek
• 1 tsp cracked black pepper
• 4 tsp ground turmeric

Curry

• 800g chicken thigh, diced
• 4 tbsp rapeseed oil
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1 small stick cinnamon stick, split in half 1 star anise
• 3 dried or 1 fresh bay leaf
• 3 cardamon pods
• 1 medium white onion, diced
• 3 tsp South African curry mix (see above)
• 3 tomatoes chopped
• 2 tbsp grated ginger
• 11⁄2 tbsp chopped garlic
• 1 jar dried leaves or 12 fresh curry leaves
• 300ml chicken stock
• 2 large potatoes, peeled and diced
• 2 tbsp fresh coriander, chopped
• 1 lime, juiced
• Salt to taste

Other

• Cob loaf or loaf of bread

Method

1. Heat the oil in a pan and sauté the whole spices and bay leaf until the spices sizzle. Add the onion and cook for 5–7 minutes until translucent.
2. Stir in the curry powder and sauté for 1 minute, then add the tomatoes and stir to mix.
3. Cook on medium heat, stirring often, until you get a sauce-like consistency.
4. Add ginger, garlic and curry leaves and 300ml chicken stock, then add the diced potatoes. Bring to the boil then reduce the heat and simmer, stirring occasionally, for 20 minutes.
5. Add the chicken, salt to taste. Continue simmering until the meat and potatoes are perfectly cooked (about 15 minutes).
6. Stir in the chopped coriander and lime juice.
7. To serve, hollow out the bread and fill with the curry.