PERi-PERi Bunny Chow

Isgaxa sebunny chow. Durban-style fish curry bunny chow

Serves2-4
Prep Time45 mins
Cook Time45 mins

Ingredients

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  • 8 chicken thighs, diced
  • 2 onions, finely sliced
  • 4-6 tomatoes, chopped
  • 2 large potatoes, roughly diced
  • 2 cups of frozen peas
  • 2 heaped tablespoons of curry powder (any heat you want)
  • 4 cloves of garlic, crushed
  • A thumb of ginger, grated
  • 2 bay leaves
  • 2 tablespoons of Nando's Hot PERi-PERi sauce
  • 2 chicken stock cubes
  • A large handful of coriander, chopped
  • Vegetable oil
  • Cornflour and water thickening mix (2 tablespoons of flour, half cup water)
  • Salt and pepper to taste

Cooking instructions

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  1. 1

    Preheat a pan over a medium to high heat using vegetable oil.

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  2. 2

    Fry onions, garlic and grated ginger until golden brown.

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  3. 3

    Add chicken, cook for a few minutes until white.

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  4. 4

    Add curry powder, tomatoes, Nando’s Hot PERi-PERi Sauce, potatoes, chicken stock cubes and the bay leaves, then pour boiled water in until it's just about covered.

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  5. 5

    Bring to the boil, then turn down and simmer on a low heat covered for an hour.

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  6. 6

    Take off the heat and add the flour thickener. Give it a good stir through and put back on the heat for 10 mins.

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  7. 7

    Add peas, chopped coriander and salt and pepper to taste.

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  8. 8

    Scoop out a bread roll and pour curry in.