Bunny Chow with Pulled Chicken
Curried pulled chicken and potato served in a fresh bread bowl.
Ingredients
- 800 g Chicken
- 3 tbsp Smoked Paprika
- 3 tbsp Cajun Spice
- 3 tbsp Curry Powder
- 400 ml Coconut Milk
- 2 Potatoes peeled, cubed and cooked
- 1 Loaf of Bread halved
- Olive Oil
Instructions
- Add all the chicken in a bowl and season with the above spices.
- Let it marinate for about 30 minutes.
- Heat a large heavy-based sauté pan over high heat. Add oil to the pan, then add the chicken, sear on all sides. Reduce the heat to low, cover and let it simmer for at least 30 minutes, ensuring it will not burn.
- When chicken is done, pull the chicken in pieces with two forks.
- Add the diced cooked potatoes to the pan along with the coconut milk. Bring the mixture to a simmer.
- Cover and simmer over low heat for 10 min, check occasionally during cooking and add a little water if it seems to be getting too dry.
- While the curry is cooking, slice the bread top and hollow out, creating a cube-shaped bowl. (Be careful to leave enough bread around the edges to keep the structure of the ‘bowl’).