Solo: Bunny Chow Chicken

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Solo: Bunny Chow Chicken

Creamy masala chicken bunny chow with apple and red cabbage slaw.

Ingredients to serve 1

  • 1 x Chicken Breast
  • ½ x Carrot - shaved with a peeler or julienne peeler
  • ¼ x Cucumber - halved lengthwise then sliced
  • 50g x Red Cabbage - finely shredded
  • ½ x Golden Dellicious Apple - quartered, cores removed, sliced
  • 50ml x Cream
  • 1 x Bunny Chow Rolls
  • 75ml x DD Curry Base
  • 20g x Butter (from your pantry)
  • Olive Oil (from your pantry)
  • Salt and pepper (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C

Washing Instruction

Wash your hands, cucumber, red cabbage and apple well.

Gino's Tip

When cooking for kids, it's good to have a gauge for what they like or are not accustomed to. Rather leave out an ingredient they are unsure about and let them taste the combination. They might not like it initially but little bits here and there will get their palates well acquainted for the future.

Step 1 - Chicken Curry

Season your chicken well with salt and pepper. Heat a large casserole pan over high heat, add half of your butter and cook the chicken for 5-7 minutes. When done, transfer to a serving dish and add the remaining butter and your DD Curry Base to the pan. Reduce the heat to low and simmer for 3-4 minutes. Lastly, return your chicken to the sauce along with your cream and cook for a further 1-2 minutes until warmed through. Taste and season to your liking with salt and pepper.

Step 2 - Apple Slaw - See Gino's Tip

Combine your julienne carrots, shaved/julienne cucumber, shredded red cabbage and sliced apples in a large mixing bowl. Also, mix in the chopped cores of your cucumber. Drizzle with olive oil and season well with salt and pepper.

Step 3 - Preparing your rolls

Cut the tops off your rolls and hollow them out. Keep the filling and tops to dip into your sauce later. Brush with olive oil and bake for 5 minutes or until slightly golden, then set aside.

To serve

Divide your rolls amongst your servings, fill each roll with your chicken curry and serve with your apple slaw. Enjoy!