Chicken bunny chow with rye bread

Bunny chow is a messy meal so be prepared to get your hands dirty! And if you’re not a fan of rye bread, substitute your favourite loaf.

Serves 4

Preparation: 10 min

Cooking: 35 min

10 ml (2 t) oil

1 onion, chopped

4 chicken breasts, sliced

2 red chillies, seeded and chopped

3 garlic cloves, chopped

2 cm ginger, chopped

15 ml (1 T) mother-in-law masala

1 cinnamon stick

5 ml (1 t) turmeric

5 ml (1 t) ground cumin

15 ml (1 T) ground coriander

3 cardamom pods

2 ml (½ t) mustard powder

45 ml (3 T) chutney

600 g mixed vegetables (such as carrots, peppers, potato)

1 can (400 g) chopped tomatoes

250 ml( 1 c) chicken stock

salt and pepper

2 mini rye loaves, halved

1 Heat the oil in a frying pan and fry the onion until translucent. Add the chicken, chillies, garlic, ginger, spices and chutney and cook for a minute.

2 Add the vegetables and stock and simmer for 30 minutes or until cooked.

Pull chunks of bread out of the middle of each half loaf and spoon the curry into each

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