Chicken Bunny Chow

Chicken Bunny Chow

  • Servings: 4
  • Difficulty: medium
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  • 1 whole chicken pieces cut into smaller portions
  • 2 teaspoon ginger and garlic
  • 2 green chillies
  • 2 medium-sized onions sliced fine
  • 4 medium potatoes cut into quartered
  • 4 rosa tomatoes
  • 1 tablespoon garamasala
  • 2 teaspoon tumeric
  • 1 tablespoon breyani mix
  • 2-3 tablespoon Chicken curry masala or chilli powder of choice (depends on how hot you prefer your food)
  • salt to taste
  • 10 curry leaves (optional)
  • 1 bunch fresh dhania (coriander)
  • 2 tablespoons coconut oil
  • 500ml water
  • chicken stock (250ml water)


  1. Add coconut oil to a heated pot.
  2. Add the onions and chillis and cook until translucent.
  3. Add the breyani mix to the pot and allow to cook (be careful not to burn).
  4. The ginger and garlic can now be added.  Mix for a minute or two.
  5. Lower the heat and add the spices.  Mix well and be careful not to burn.  Add water and mix again.
  6. After the spices have been combined, add the chopped tomatoes to the mixture.
  7. The chicken pieces can be added to the pot.  Allow to cook on high until chicken is almost done.
  8. Add the potatoes, salt and chicken stock. Cover and allow to cook on medium heat for 25-30 minutes.
  9. Dish into hollowed out freshly baked white bread, garnish with dhania and serve

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