Bunny Chow
A hearty, flavourful and delicious family meal. Remember to prepare the paneer in advance, and feel free to add extra chilli flakes if you like your curry extra hot.
Ingredients
Paneer
- Cheesecloth for draining
- 1 litre full cream milk
- 30 ml fresh lemon juice
Chicken curry
- 10 ml butter
- 1 brownonion finely chopped
- 10 ml garlic and ginger paste
- 10 ml ground coriander
- 10 ml garam masala
- 5 ml ground cumin
- 2.5 ml turmeric
- 2.5 ml chilli flakes
- 750 g skinless, boneless chicken thighs cut into chunks
- 2 medium potatoes peeled and diced small
- 400 g diced tomatoes
- 250 ml chicken stock
- Salt and freshly ground black pepper
- 80 ml plain full cream yoghurt
To assemble
- 6 white mini loaves
- Fresh coriander optional
Instructions
- Line a colander with a piece of cheesecloth and set aside. To make the paneer, pour the milk into a deep saucepan and bring to the boil, stirring regularly. Allow to boil gently for a minute. Turn off the heat and stir in the lemon juice gradually. You should see the curds and whey separate.
- Pour the mixture into the cheese cloth so that the whey drains away. Rinse the curds with cold water, then gather up the cheesecloth and squeeze out as much excess liquid as you can. Tie a knot in your cheesecloth and hang up for 30 minutes.
- Place the cheesecloth bundle on a plate and cover with a chopping board. Place a heavy pot on top to add some extra weight. Leave to drain for 2 hours. Wrap and refrigerate until use.
- To make the curry, melt the butter in a deep saucepan. Add the onion and cook for a few minutes to soften. Stir in the garlic and ginger paste. Add the coriander, garam masala, cumin, turmeric and chilli flakes and cook for another minute. Add the chicken and potatoes and stir for a few minutes to coat in the spice mixture.
- Add the tomatoes and stock. Season with salt and pepper, and bring to the boil. Lower the heat, and allow to simmer for 30 minutes until chicken is cooked and potatoes are tender. Stir in the yoghurt and check the seasoning.
- Cut out the centre of each mini loaf. Fill the middle with curry. Crumble paneer over the top and sprinkle with coriander if using. Serve immediately.