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SLOW COOKED CHICKEN BUNNY CHOW WITH SAMBAL

Cook: 6 hours

SLOW COOKED CHICKEN BUNNY CHOW WITH TOMATO, CARROT AND RED ONION SAMBAL

  • Chicken bunny chow:
  • 2 tablespoons olive oil
  • 1 kg chicken breasts, cut into bite size pieces
  • 2 chopped onions
  • 4 garlic cloves, crushed
  • 4 cm piece ginger, grated
  • 1 star anise
  • 1 cinnamon quill
  • 1 teaspoon curry mix
  • ½ teaspoon fennel seeds
  • 2 teaspoons garam masala
  • ½ teaspoon chilli flakes
  • salt and pepper to taste
  • 2 tablespoons tomato paste
  • ½ cup chutney
  • ½ cup chicken stock
  • 1 finely chopped tomato
  • handful chopped coriander
  • ½ cup plain Greek yogurt
  • 2 white bread loaves

Heat olive oil in a large saucepan over medium heat. Add the onion in saucepan and cook, stirring, for 3 – 4 minutes until softened. Add the garlic, ginger and spices, then cook for 2 minutes or until fragrant. Add tomato paste and cook 1 minute. Place the chicken and rest of the ingredients into your slow cooker. Add the onion and spice mix to the chicken and stir through. Cover and cook for 6 hours on LOW, or until the meat is tender and cooked through. (Keep covered during cooking.) After 6 hours remove the lid and stir through the yogurt. Let stand for a few minutes.

Note:
You may thicken it with 2 teaspoons corn flour mixed with a little bit of water after 2 hours of cooking.
Cooking times vary between slow cooker models.

  • Tomato, carrot and red onion sambal:
  • 1 red onion, sliced
  • 1 red chilli, seeds removed, chopped
  • 2 tomatoes, seeds removed, finely chopped
  • ½ cup grated carrots
  • ½ bunch coriander, leaves chopped
  • ½ cup mint leaves, chopped
  • 1 tablespoon white wine vinegar
  • 1 teaspoon caster sugar

For the sambal, combine all the ingredients in a small bowl and set aside.
Cut the fresh bread into halves and hollow out the centre, keeping the spare bread to one side.
Fill the hollowed out bread with the hot chicken curry with gravy so that the bread soaks it up.
Serve it with the scooped out bread and the sambal.

Recipes and photo: Louise Venter

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