A zingy chicken curry served in a bun- perfect comfort food!
When Nando’s got in touch with me to ask if I’d like to have a go at making their Bunny Chow, I was excited to try it out (after googling to see what it was!), I’ve just made a couple of little adjustments to keep it Slimming World friendly.
Why Bunny Chow? In exploring its Southern-African roots, Nando’s have produced some short films (See here for the First Heat series) : Maputo in Mozambique (with a lesson in how to make PERi-PERi sauce!), and then Johannesburg and Rosettenville (where the original Nando’s restaurant is based!). Traditional Bunny Chow originates from Durban in South-Africa, and is made with mutton, lamb, mince, kidney beans or, of course, chicken. The loaf is hollowed out to contain the delicious saucy filling and then used to dip and scoop up the curry when ready to serve! The version made by Allan ‘Seapa’ Mustafa in this video is spiced up with the addition of Nando’s own hot PERi-PERi Sauce (my favourite!)
This version of Bunny Chow uses a wholemeal roll for added fibre (and so if you are following Slimming World you an use as a healthy extra B), and one of the brilliant things about Nando’s sauces is that they are very low in syns (0.5 per tbsp for most variants) and they are so full of flavour they spice up any dish!
Bunny Chow was a big hit in my household, and the curry is fab as its a meal in itself- but it’s particularly satisfying eating it from the bread bowl!
Disclosure: This was a sponsored post in collaboration with Nando’s