Kwazulu-Natal, or more specifically, Durban, is well known for its sensational curries… Varying in heat tolerance levels, arguing over who makes the best curry is bound to end in a few arguments….
And then there was the ‘bunny’! A hollowed out quarter, half or full loaf of white bread is filled with your choice of mutton, lamb, chicken or bean curry. Traditionally eaten using the fingers, the gravy from the curry filling soaks into the walls of the hollowed out bread…. delicious!
Try out the Oyster Box Hotels Chicken and Prawn Bunny:
1kg cubed chicken breast fillets
500g prawns de-shelled
50g garlic paste
20g ginger paste
4tbsp sunflower oil
2 tomatoes pureed
20g cumin powder
30g garam masala
50ml pureed tomato
100g onion paste
40g mixed masala
20g dhania powder (coriander powder)
1 sprig of curry leaves
50g chopped dhania (coriander)
1 loaf of white bread
1 Heat the oil in a deep sauce pan.
2 Add the onion, ginger, garlic, paprika, cumin powder, garam masala, dhania powder and the mixed masala. Cook until fragrant.
3 Add the chicken and cook for a further four minutes.
4 Add the tomato puree and cook for eight minutes.
5 Add the prawns and curry leaves and allow it to reduce to a sauce consistency.
6 Season with salt.
7 Add clarified butter to finish the dish
8 Slice the loaf of bread into halves, hollow out the soft interior and spoon the curry mixture into the hollowed-out bread.
9 Garnish with fresh coriander and serve with sambals.
10 Optional to serve with crayfish on the side.