• For the Chicken Marinade

  • 500g chicken breasts or thighs, cubed
  • 1 tbsp canola oil, for frying
  • 1 tsp ginger garlic paste
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp smoked paprika
  • 1 tsp kashmiri chili powder
  • 1/2 cup plain yogurt
  • 1 tbsp lemon juice
  • 1 tsp salt
  • For the Prawn Marinade

  • 250g prawns, deveined
  • 2 large cloves garlic, minced
  • 1 tsp chili flakes
  • 1/2 tsp smoked paprika
  • 2 tsp lemon juice
  • 1/2 tsp salt
  • 2 tbsp Kerrygold Original Irish Butter, for frying
  • 2 tsp oil, for frying
  • For the Garlic Butter Prawns

  • 8 tiger prawns, butterflied
  • 2 tsp garlic, minced
  • 2 birds eye chili, finely chopped
  • 1 tsp chili flakes
  • Zest of 1 lemon
  • Juice of half lemon
  • Salt & Pepper
  • 2 tbsp Kerrygold Original Irish Butter, for frying
  • 2 tsp canola oil
  • For the Butter Chicken Sauce

  • 1 tbsp Kerrygold Original Irish Butter
  • 2 bay leaves
  • 1 large onion, finely chopped
  • 1 tsp ginger garlic paste
  • 2 tsp kashmiri chili powder
  • 1 tsp garam masala
  • 2 tsp dried methi/fenugreek leaves (optional)
  • 1 cup tomato passata (Italian tomato sauce)
  • 3/4 cup water
  • 1 cup fresh cream
  • 2-3 tsp sugar
  • Salt


Recipe by: Lorraine Maharaj (@tamarindnthyme)

1. Marinate the chicken with all the ingredients, except the oil and refrigerate for 30 minutes.

2. Marinate the prawns for the curry and the garlic butter prawns in two separate bowls and refrigerate until ready to use.

3. In a large pan, heat 1 tbsp oil and fry the chicken in batches just until brown. About a minute on each side. Do not overcrowd the pan and do not overcook the chicken. Cover with a foil and set aside.

4. Wipe the pan and heat 1 tablespoon oil and 2 tablespoons butter, fry the prawns in two batches, not more than 1 minute on each side. Remove and set aside.

5. In the same pan used for frying the prawns, do not discard any remaining liquid, add another tablespoon of butter, a bay leaf and an onion. Fry the onion until golden brown.

6. Add the ginger garlic paste and fry for a minute until the raw smell disappears.

7. Add the kashmiri chili powder and garam masala and fry for a minute. Add a few drops of water to prevent burning.

8. Add the tomato passata and cook for a minute. Season with salt. Add the water, cover and simmer for 10 minutes.

9. Remove the bay leaf from the sauce and place the sauce in a blending jug and blend into a smooth paste. If you want a super smooth sauce, you can put the sauce through a sieve. Return to the pan. Add the sugar, you can adjust according to your taste.

10. Add the fresh cream to the sauce. Crush the dried methi leaves between your fingers and add to the sauce. Bring to the boil on high heat. Add the fried prawns and chicken into the sauce and heat through, still on high heat. Add the fried prawns and chicken to the sauce and heat through, still on high heat. Season with more salt if required.

11. For the garlic butter prawns, heat the butter and oil in a large pan and fry the prawns for about 3 minutes.

12. To assemble the bunny chow, you can use any bread, preferably one that has a soft centre. Hollow to the centre of the bread, fill it with the curry. Place the garlic butter prawns on top and serve with a carrot salad.


  • If you are not serving the bunny chow immediately you can prepare the sauce in advance and fry the chicken and prawns and add it to the sauce just before serving time.
  • The amount of chilli can be adjusted according to your taste.
  • The garlic butter prawns are totally optional, if you want a gourmet looking bunny chow to impress your guests then the garlic butter prawns are a must.

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