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Chicken Korma Curry Bunny Chows
A delicious, tummy filling, recipe influenced by the popular Durban Bunny Chow.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 40 mins
issue 32
Ingredients
Chicken Korma Curry
1 onion, finely chopped
2 cloves of garlic, peeled and crushed
1 Tbsp (15 ml) fresh ginger, finely chopped
1 Tbsp (15 ml) medium curry powder
2 tsp (10 ml) ground cumin
2 tsp (10 ml) ground coriander
2 tsp (10 ml) garam masala
2 tsp (10 ml) turmeric
2 Tbsp (30 ml) ground almonds
2 Tbsp (30 ml) desiccated coconut
1 C (250 ml) tomato passata
800 g boneless chicken thighs, cut into cubes
¾ C (190 ml) coconut milk
salt and pepper
To Serve
fresh coriander
fresh coconut shavings
2 Tbsp (30 ml) toasted almond flakes
4 rolls or loaves of bread, sliced in half and hollowed out
Quick and Easy Apricot Chutney
250 g dried Turkish apricots, roughly chopped
3 Tbsp (45 ml) brown sugar
3 Tbsp (45 ml) Verjuice
Method
Chicken Korma Curry
Heat a little vegetable oil in a heavy-based saucepan and gently sauté the onion, garlic and ginger for a few minutes or until onion has softened.
Add all of the spices (curry powder, cumin, coriander, garam masala and turmeric) as well as the ground almonds and desiccated coconut. Continue to sauté for a further 5 minutes or until you can smell the aroma of the spices.
Stir in the tomato passata and simmer gently for 10 minutes.
Add the chicken cubes, season with salt and pepper and allow to cook gently for a further 10 minutes or until the chicken is cooked.
Stir in the coconut milk and simmer for another 10 minutes, while you prepare the apricot chutney.
Apricot Chutney
Heat a little oil in a saucepan and gently sauté the onion until light golden brown.
Add the chopped apricots, sugar and Verjuice and stir until the sugar has melted.
Simmer for 5-10 minutes or until the liquid has reduced and the apricots have softened and the chutney is thick and syrupy.
To Serve
Scoop out the centre of the rolls/bread loaves and spoon in the chicken korma.
Top with Greek yoghurt, fresh coriander, coconut shavings and toasted almonds.
Serve immediately with the apricot chutney on the side.
