Bunny Chow

Double Cream Yoghurt
an image of Bunny Chow

Recipe Information



40 mins

prep time:

5 mins

cook time:

an image of easy




For the Bunny Chow:

  • 30 ml First Choice Olive Oil
  • 600 g chicken thighs, deboned and cut into smaller pieces
  • salt & pepper for seasoning
  • 1 onion, thinly sliced
  • 15 ml ginger, grated
  • 2 garlic cloves, crushed
  • 5 ml ground turmeric
  • 5 ml garam masala
  • 1 cinnamon stick
  • 1 star anise
  • 5 ml paprika
  • 2,5 ml ground cumin
  • 45 ml tomato paste
  • 250 ml chicken stock
  • 1 chilli, seeded and chopped
  • 400 g tinned mixed beans, drained and rinsed
  • 6 bread rolls, round
  • 15 ml First Choice Olive Oil, for brushing
  • 200 ml First Choice Double Cream Yoghurt

For the Sambal:

  • 125 g baby tomatoes, quartered
  • 1 small red onion, thinly sliced
  • 1/2 chilli, seeded and chopped
  • 60 ml coriander, chopped
  • 5 ml castor sugar
  • juice of 1/2 lemon
  • salt and pepper for seasoning

Preparation method:

For the Bunny Chow:

  • Preheat the oven to 180°C and line a baking tray with baking paper.
  • Heat half of the First Choice Oil in a saucepan and add the chicken. Cook until dry and starting to brown. Season and remove from the saucepan.
  • Heat the rest of the First Choice Oil in a saucepan and add the onion, ginger and garlic and cook until the onion starts to soften. Add all the spices and cook for 1 minute then add the tomato paste.
  • Return the chicken to the saucepan and add the stock and the chilli.
  • Simmer for 20 minutes.
  • Add the beans and cook for another 5 minutes. Taste to adjust the seasoning and remove from the heat.
  • Hollow out the bread rolls (cut off the tops and hollow out) and brush with First Choice Olive Oil. Bake for 5 minutes till crisp and golden brown.

For the Sambal:

Combine all the ingredients and mix well.

To Serve:

Stir the First Choice Double Thick Yoghurt through the curry and spoon into the crispbread rolls, top with the sambal and some more fresh coriander.