Chicken Vindaloo Bunny Chow Recipe
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Chicken Vindaloo Bunny Chow
Chicken Vindaloo Bunny Chow – Recipe

Our recipe for this spicy chicken bunny chow comes with a sweet mango hit that is rich and rewarding, while retaining the integrity of the classic South African handheld street snack.

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Ingredients per serve

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What you need

Our recipe for this spicy chicken bunny chow comes with a sweet mango hit that is rich and rewarding, while retaining the integrity of the classic South African handheld street snack.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Chicken Curry

    • In a large pot, heat oil over medium-high heat. Fry onions and garlic until softened.
    • Add the chicken and fry until sealed.
    • Add the KNORR Patak’s Vindaloo Paste and cook, stirring for 4–5 minutes.
    • Add the potatoes and continue to stir.
    • Add KNORR Italiana Pronto Napoli, KNORR Concentrated Liquid Stock and water (300ml per 10 serves).
    • Bring to a boil, stirring occasionally, then reduce heat to a gentle simmer for 30 minutes.
    • Stir in KNORR Roux and continue to cook until thickened.
    • Stir in the frozen peas and cook for 5 minutes. Season to taste.

  3. To Serve

    • Cut the lids off each bread roll and hollow out the centre of the bread in chunks. Reserve bread chunks.
    • Ladle curry into each prepared roll and serve with reserved bread for dipping.
    • Combine yoghurt with KNORR Patak’s Mango Chutney and serve on the side.
    For more inspiration, see our other bunny chow recipes - Lamb Rogan Josh Bunny Chow and Sweet Potato Chickpea Curry Bunny Chow.
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