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Ghost Mountain Inn Chicken and Prawn Bunny Chow
This will serve 8 people
1kg cubed chicken breast fillets
500g prawns de-shelled
50g garlic paste
20g ginger paste
4tbsp sunflower oil
100g butter (optional – healthy option without)
2 tomatoes pureed
20g cumin powder
30g garam masala
50ml tomato puree
100g onion paste
40g mixed masala
20g dhania powder (coriander powder)
1 sprig of curry leaves
50g chopped dhania (coriander)
2 loaves of white bread or 8 individual white bread rolls
Heat the oil in a deep sauce pan.
Add the onion, ginger, garlic, paprika, cumin powder, garam masala, dhania powder and the mixed masala. Cook until fragrant.
Add the chicken and cook for a further four minutes or until chicken is cooked through.
Add the tomato puree and cook for eight minutes.
Add the prawns and curry leaves and allow it to reduce to a sauce consistency.
Season with salt.
Add clarified butter to finish the dish (optional)
Slice the loaves of bread into halves or thirds, hollow out the soft interior and spoon the curry mixture into the hollowed-out bread.
Garnish with fresh coriander and serve with sambals.