Bunny Chow Chicken Curry
Spiced chicken curry scooped into hollowed bread, South African street-food style. Fiery, aromatic, messy-in-the-best-way, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 42g
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp curry powder
- ¾ cup coconut milk
- 2 tbsp tomato paste
- 1 medium yellow onion, diced
- 2 whole crusty bread (round loaves or sub rolls)
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Cut chicken into bite-sized chunks. Heat oil in a large skillet over medium-high until shimmering.
- 2
Add diced onion and cook until soft and fragrant, about 3 minutes. Stir occasionally.
- 3
Add curry powder and tomato paste, stir for 30 seconds until toasted. Add chicken chunks.
- 4
Brown chicken, stirring occasionally, until edges look cooked through, about 5 minutes.
- 5
Pour in coconut milk and bring to a simmer. Cook until chicken is cooked through, 4–5 minutes.
- 6
Hollow out bread, leaving a 0.5-inch shell. Scoop curry inside, top with cilantro. Serve immediately.
Tools you’ll need
- 12-inch skillet
- cutting board
- knife
- wooden spoon
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