I was looking online for inspiration last week and saw this recipe for Bunny Chow. Considering we are approaching Easter and there are bunnies everywhere I thought it was an amusing co-incidence 🙂 However, having now made this, I honestly think it is one of my favourite curries out of all of those that I’ve made.
As with the Zigni curry that I made last week, this recipe includes some slightly unusual ingredients – star anise and cinnamon. I love the totally different flavour that these impart on the meat.
Other great aspects of this dish are the bread bowl – perfect for soaking up the curry gravy – and also the quick cooking time.
I filled a crusty sourdough loaf for my family-style version, but you can use large bread rolls instead if you prefer individual portions.
Ingredients – serves 4:
- 1 tbsp olive oil
- 500g/1 lb boneless, skinless chicken thigh fillets, cut into bite-sized chunks
- 1 red onion, finely chopped
- 3 garlic cloves, crushed
- 4cm/2 inch piece ginger, finely grated
- 1 star anise
- 1 cinnamon quill
- 2 teaspoons garam masala
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon chilli powder
- 1 tbsp tomato paste
- 1 chicken stock cube (I used a chicken Oxo cube)
- 2 cups water
- 400g/14oz can butter beans (lima beans), drained and rinsed
- crusty bread, either a loaf or 4 large rolls, to serve
- 6 cherry tomatoes, halved, to serve
- fresh coriander (cilantro) leaves, optional, to serve
- Put half the oil in a large sauté pan over a medium heat, then add the chicken pieces. Cook for a few minutes until sealed all over, then set the chicken aside on a plate.
- Add the remainder of the oil to the pan along with the onion and garlic. Cook for a few minutes until just softened.
- Add the ginger, star anise, cinnamon quill, garam masala, fennel seeds and chilli powder to the onions. Stir and cook for a few seconds until fragrant, then add the tomato paste.
- Return the chicken to the pan, crumble in the stock cube and add the water. Stir to mix all the ingredients together.
- Bring to the simmer, then reduce the heat to low and cook for 20 minutes until the chicken is cooked though and the sauce slightly reduced.
- Add the butter beans, stir and cook for a further 5 minutes.
- Meanwhile, cut the top off your bread and scoop out enough to make a bowl for the curry to be able to sit inside. Place in a hot oven for a few minutes so the bread is warmed through and toasted a little.
- Once the curry is cooked, remove the star anise and the cinnamon quill.
- Spoon the curry into the bread bowl(s) then scatter over the halved cherry tomatoes and fresh coriander leaves, if you have them.
- Serve and enjoy!