1kg chicken breast fillets cubed
3 tbs oil
1 cinnamon stick
3 green cardamom pods
1 bay leaf
3/4 tsp fennel seeds
3 curry leaves
1 tsp ground coriander
1 green chillies, slivered
1 onion, chopped
3/4 tsp turmeric
2 tsp crushed ginger
2 tsp crushed garlic
2 tsp brown vinegar
1 tsp sugar
1 tsp garam masala
2 -3 level tblsp medium hot mixed masala
3 ½ cups water
80ml cup tomato purée
1 tomato, chopped
3 large potatoes, peeled & cubed
1/3 cup chopped fresh coriander
Salt to taste
1 loaf of fresh white bread, unsliced
- Heat oil in a large saucepan and ddd cinnamon, cardamom, cloves, bay leaf and fennel and stir.
- Add curry leaves, ground coriander, chilli, onion, turmeric, ginger and garlic and saute for 4 –5 minutes.
- Mix vinegar, sugar, garam masala and mixed masala in a bowl, add this to the saucepan.
- Add the chicken and mix until meat is coated with masala.
- Cover saucepan and cook on moderate heat until meat is well braises and oil starts to float on the surface.
- Add the water and continue cooking until chicken is tender.
- Add tomato purée, chopped tomatoes and cubed potatoes
- When potatoes are cooked and the gravy has been slightly reduced, add the coriander.
Cut loaf of bread into quarters. With a sharp knife cut out most of the soft white bread, leaving a thick wall and bottom. Keep the bread you removed. Fill the hole with the chicken curry and place the bread you removed back on top. Bunny chow is always eaten with the hands.
Serve with sambals if desired – and eat messily!