PERi-PERi Bunny Chow

PERi-PERi Bunny Chow

Isgaxa sebunny chow

Durban-style fish curry bunny chow

Serves 2 - 4

Prep time: 45 minutes

Cooking time: 45 minutes

PERi-PERi Bunny Chow


  • 8 chicken thighs, diced
  • 2 onions, finely sliced
  • 4-6 tomatoes, chopped
  • 2 large potatoes, roughly diced
  • 2 cups of frozen peas
  • 2 heaped tablespoons of curry powder (any heat you want)
  • 4 cloves of garlic, crushed
  • A thumb of ginger, grated
  • 2 bay leaves
  • 2 tablespoons of Nando's Hot PERi-PERi sauce
  • 2 chicken stock cubes
  • A large handful of coriander, chopped
  • Vegetable oil
  • Cornflour and water thickening mix (2 tablespoons of flour, half cup water)
  • Salt and pepper to taste
PERi-PERi Bunny Chow

Cooking Instructions


Preheat a pan over a medium to high heat using vegetable oil.


Fry onions, garlic and grated ginger until golden brown.


Add chicken, cook for a few minutes until white.


Add curry powder, tomatoes, Nando’s Hot PERi-PERi Sauce, potatoes, chicken stock cubes and the bay leaves, then pour boiled water in until it's just about covered.


Bring to the boil, then turn down and simmer on a low heat covered for an hour.


Take off the heat and add the flour thickener. Give it a good stir through and put back on the heat for 10 mins.


Add peas, chopped coriander and salt and pepper to taste.


Scoop out a bread roll and pour curry in.

Hot PERi-PERi Sauce

Hot PERi-PERi Sauce

If you’re after a bite to heat, you’ve come to the right sauce. Bursting with PERi-PERi (African Bird's Eye Chilli), a kick of garlic and lemon, this is how hardcore PERi-PERi fans get caught in the heat of the moment.


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