Bunny Chow

Serves 4
Time 1 hour


4 chicken thigh fillets, diced
2 tsp garam masala
2 tsp turmeric
2 tsp black pepper
1 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp cayenne pepper
1 large white onion, finely diced
1 stick celery, finely diced
4 cloves garlic, crushed
1 tsp fresh ginger, grated
2 bay leaves
2 kaffir lime leaves
1 long red chilli, finely sliced
2 dried cardamom pods
1 cinnamon stick
3 tbsp extra virgin olive oil
¼ cup rendang curry paste
1 cup coconut milk
2 cups chicken stock
2 cups potatoes, cubed
½ cup fresh coriander, roughly chopped
½ red capsicum, finely diced
2 spring onion, finely sliced
1 cucumber, finely diced
Juice of ½ lime
1 unsliced loaf of white bread


Rub the garam masala, turmeric, black pepper, salt, coriander, cumin and cayenne pepper into the chicken thighs. Place in the fridge to marinate for 20 minutes.


Heat a large pan or shallow casserole over high heat and add the onion, celery, garlic, ginger, bay leaves, kaffir lime leaves, chilli, cardamom and cinnamon. Drizzle in some extra virgin olive oil and season with salt. Stir to coat in the oil and sweat off for a few minutes until softened.


Add the rendang curry paste and marinated chicken and stir thoroughly to coat.


Add the coconut milk, chicken stock, potatoes and coriander, stir well, then reduce the heat to a simmer and cover with a lid. Let cook for about 20 minutes.


In a small bowl, make a salsa by mixing together the capsicum, spring onion, cucumber and lime juice with a little olive oil. Set aside.


Cut the loaf of bread in half and hollow out each half, reserving the dough from each.


Fill the hollowed out bread with the curry, sprinkle with the salsa, and serve with the reserved dough.