Butter chicken bunny chow with tomato and yoghurt

One of South Africa’s favourite street foods, bunny chow was traditionally served in a hollowed-out loaf of ‘government’ bread. Knead baker Evan Faull’s version is sauced to creamy, spicy perfection. Eat with your hands.

Serves: 4-6

Preparation time: 20 minutes

Cooking time: 25 minutes


800g cut into bite-sized cubes chicken breasts
120 ml full cream yoghurt
50g grated ginger
2 cloves chopped garlic
20g chopped fresh coriander
20g peri peri or powdered chilli
70g finely chopped onion
40ml olive oil
2 cloves crushed garlic
20g grated fresh ginger
10g turmeric
10g ground cumin
10g garam masala
50g tomato paste
4 bay leaves
2g curry leaves
250ml cream
300ml water
40g honey
salt and pepper
1/2 loaf plain white bread or one large bread roll per person
2 diced tomatoes
20g fresh leaves of coriander
300ml yoghurt


Place the chicken, 120ml yoghurt, 50g ginger, 2 chopped cloves garlic, chopped coriander and peri peri/chilli powder in a bowl and mix together. Leave to marinate for 2 hours. Saute the onion in the olive oil until soft. Add the garlic and ginger and soften slightly. Dry-fry the turmeric, cumin and garam masala in a separate pan. Add the dry spices to the onion mix and cook for a minute. Add the tomato paste and stir in. Add the bay and curry leaves. Add the cream and water and bring to the boil. Simmer until slightly thickened. Stir in the honey and season with salt and pepper. Allow to cool.

Place the marinated chicken, with any leftover marinade, into the sauce. Bring to a simmer and cook gently until the chicken is tender and cooked through (about 10-15 minutes). Remove the bread centres with the loaves or rolls and fill with butter chicken. Top with tomato, coriander and yoghurt and serve with lots of napkins.

From Café Food at Home, by Evan Faull, courtesy Quivertree Publications.

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