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Chicken Curry (bunny chow)


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Serves about 40 as an appetiser (bunny chow)

Or 4 as a main course

4 chicken thighs, cut into small dice

1 onion, diced

2 garlic cloves, chopped

1 chilli, chopped

4cm piece ginger, grated

1 star anise

1 cinnamon stick

1 tsp fennel seeds

1 tsp garam masala

1 tablespoon curry powder

1/4 tsp cayenne chilli powder

1 heaped tablespoon tomato paste

1 can white beans, drained and rinsed

500ml chicken stock

80g natural sultanas

Salt and pepper, to taste

Fresh coriander, chopped
 

Heat a little oil in a saucepan and add the garlic, onion ginger and chilli and fry for a few minutes. Add the cinnamon and star anise. Add the chicken and cook for a few minutes stirring occasionally.

Add the curry powder, garam masala, tomato paste, fennel and chilli powder and season to taste. Stir well and add enough stock to just cover the chicken. Simmer for a few minutes and add the sultanas. Simmer for about 15 minutes until the chicken is tender then add the beans to heat through. Adjust seasoning if needed and stir through fresh coriander and serve with yellow rice as a main or hollow out small bread rolls and fill in the centre as an appetizer.