Bunny Chow Recipe:

You Need: 

500g diced chicken (thighs are best) or use meat-free chicken style pieces for a veg version
1 large onion - finely chopped
2 cloves of garlic - roughly chopped
3 tomatoes - roughly chopped
½ lemon
1 tbsp tomato puree
4 crusty bread rolls - cut in half and hollowed out to serve
Chutney and salad to serve

Method:

Fry the onion in 2 tbsp oil, stirring occasionally, for 10 minutes or until soft and translucent
Add the garlic and tomatoes then cook for 5 minutes or until soft and starting to break down
Blend the fried mixture with the tomato puree, 100ml water, BUNNY CHOW BLEND and 1 tsp salt to a smooth sauce
Pour the sauce back into the pan and add the chicken then cover and simmer, stirring occasionally and adding a splash of water if necessary, for 30 minutes or until the chicken is cooked through and the sauce is rich and thick
Stir the juice of the ½ lemon into the curry then serve inside the bread rolls with the chutney and salad on the side 

You can find March's Free Sample here!

"These are amazing!! Soooo easy and much cheaper and quicker than a takeaway!"