I’ve been craving something spicy, cozy, and just a little fun! And that’s when Bunny Chow popped into my head. If you’ve never heard of it, don’t let the name fool you… There’s no bunny involved! Bunny Chow is a South African street food classic, where a hollowed-out loaf of bread gets loaded with a bold, flavorful curry.
Curries are always something special for me. I end up craving them for days. From my go-to Chicken Masala and to creamy Korma to fiery Vindaloo, nothing says comfort food louder than a good curry in my world.
I first heard about Bunny Chow while chatting with a South African couple during one of our travels. We were swapping stories about our favorite comfort foods, and when they described this hollowed-out loaf of bread stuffed with spicy curry, my ears perked up instantly. I mean, bread and curry? Say no more! Later that night, I went down a total rabbit hole reading about its roots in Durban and how it became a street food icon.
Of course, I had to try making it at home. I played around with different versions, but this chicken curry one really stuck. It’s hearty, spicy, and so satisfying. And honestly, watching that bread soak up all the curry magic? Pure joy.
What is Bunny Chow?
Bunny Chow is one of South Africa’s most iconic street foods, and despite the name, there’s no rabbit in sight! It actually originated in the Indian community of Durban. The dish dates back to the 1940s, when Indian laborers needed a portable, hearty meal they could take to work. Since roti and traditional plates weren’t always practical on the go, someone had the genius idea of hollowing out a loaf of white bread and filling it with spicy curry.
As for the name, it’s got an interesting backstory. The word “bunny” is believed to come from the word bania, which referred to the Indian merchant caste that sold the dish. “Chow” simply means food. So, “Bunny Chow” roughly translates to “food from the bania.”
What makes Bunny Chow stand out, though, is the curry inside. While it has Indian roots, Durban-style curry is fiery, bold, and full of it’s own character. They go heavy on the chilies and curry leaves. Unlike some Indian curries that might be creamy or subtle, Durban curries are intense and full of heat.
Over time, this messy street food has became insanely popular all over South Africa, especially in Durban.
Ingredients Needed
Chicken thighs – I like using bone-in, skinless chicken thighs for this one. They stay juicy, get super tender, and soak up all that beautiful masala flavor.
Cooking oil – Any neutral oil works here.
Onion – Finely diced onions are the base of this curry. You really need to cook them on medium heat until they turn golden brown, that is crucial for a good masala base.
Curry leaves – Fresh curry leaves are a game-changer in South African-style curries. They add a slightly citrusy, nutty note that’s just amazing.
Garlic and ginger – I always go for freshly crushed.
Tomatoes – Finely chopped tomatoes help create that thick, rich masala. They break down beautifully and bring a touch of tanginess.
Salt – Just enough to balance all the bold flavors. I always taste and adjust toward the end.
Turmeric, coriander powder, cumin powder, Kashmiri red chili powder – These ground spices are what make the masala stand out.
Garam masala powder – I add this near the end for a final layer flavor depth.
Cilantro – I mix some in while cooking and save extra for garnish.
Green chili – Just one, slit down the middle. It gives extra heat. Skip it if you like milder curry.
Potato – I love throwing in chunks of potato, they soak up the curry beautifully and make the whole thing extra hearty.
Water – Just enough to help simmer everything down into a rich, flavorful curry. You can add more if you want it saucier, but don’t make it too saucy or the bread will fall apart.
White bread loaf – The fun part! I use a simple loaf of un-sliced white bread, scooped out to make a bowl that holds all that curry magic. It gets soft and delicious as it soaks up the sauce.
How to Make Bunny Chow
I start by heating oil in a large pot or Dutch oven over medium-high heat. Once it’s nice and hot, I toss in the whole spices (cinnamon stick, cumin seeds, fennel seeds and star anise) and let them sizzle for about 30 seconds.
Next, I add in the finely diced onion along with the curry leaves. I sauté them, stirring often, until the onions get a rich golden color. This takes about 12 to 15 minutes, but I don’t rush it, this is where the flavor builds.
Then I stir in the crushed garlic and ginger and cook it all for a couple of minutes, just until everything smells fragrant. Now it’s time for the tomatoes, salt, turmeric, coriander powder, cumin powder, and that beautiful Kashmiri red chili powder. I give everything a good mix and let it cook down, stirring frequently, until the tomatoes are broken down and the masala gets thick and glossy. The oil will start to separate from the mixture, that’s how I know it’s ready. This part also takes about 10 minutes.
Once the masala is ready, I add in the chicken pieces and mix well, making sure every piece gets coated. I cover the pot and let it cook for about 10 minutes so the chicken can release its own juices.
Then I pour in a cup of hot water and toss in the potato chunks. I stir everything together, add the chopped cilantro and green chili, and cover it again to let it cook for another 15 minutes. I stir it occasionally to make sure nothing sticks to the bottom of the pot.
After that, I uncover the pot and sprinkle in the garam masala powder. I let it simmer uncovered until the chicken is fall-off-the-bone tender and the curry has reached the consistency I want. If it starts sticking at any point, I’ll splash in a little extra water, but I like it nice and thick so the bread can soak it up.
While that’s finishing up, I grab my loaf of white bread and cut it in half. I scoop out the soft center to make a little bowl, then fill that bread cavity with the hot chicken curry. I finish it off with a sprinkle of fresh cilantro and a wedge of lime on the side.
Then it’s time to dig in, hands encouraged, mess guaranteed, flavor out of this world.
Alpana’s Tips
- I always take my time browning the onions, it might feel like a lot of stirring, but the deeper the color, the richer the curry. This step is totally worth the patience. That’s my number one tip for any curry.
- When I’m cooking the masala, I keep the heat at medium and stir often. Letting the tomatoes break down fully and waiting for the oil to separate makes all the difference in flavor.
- I use Kashmiri red chili powder for its vibrant color and mild heat. If you like it spicier, you can swap in a hotter variety, but I love that balance of flavor and color it brings.
- I like to add the chicken before any water so it can cook in its own juices first. It locks in more flavor and keeps the curry from getting watery too soon.
- When adding potatoes, I cut them into fairly large chunks so they don’t break down too quickly. They should hold their shape but still be fork-tender by the end.
- The bread is best when it’s soft and fresh. I usually scoop out just enough to make a nice well, but leave enough around the edges to soak up the curry without falling apart.
- And lastly, this is a hands-on kind of meal. I serve it hot, right after stuffing the bread. No forks needed, just dig in and enjoy every spicy, saucy bite.
Variations
Lamb Bunny Chow – This is a classic in Durban. The lamb is slow-cooked until melt-in-your-mouth tender, and the curry is rich, deep, and often a bit spicier than the chicken version. It’s a total flavor bomb.
Bean Bunny Chow – A popular vegetarian option, especially among locals. I usually use white or cannellini beans or butter beans in a thick, tomato-based masala. It’s hearty, filling, and just as satisfying as any meat version.
Beef Mince Bunny Chow – Think keema-style curry, but stuffed into bread. It cooks up faster and works really well for meal prep or weeknight dinners.
Paneer or Mixed Veg Bunny Chow – I’ve made this with a mix of paneer, potatoes, peas, and bell peppers in a spiced tomato gravy. It’s a great meatless twist that still delivers all that bold Bunny Chow flavor.
This Bunny Chow truly hits the spot when I’m craving something bold, comforting, and just a little different. It’s messy in the best way, full of deep, spicy flavors, and that bread soaking up every drop of curry? Pure joy.
It’s one of those dishes that’s rich in flavor and history and every time I make it, I feel like I’m tasting a little piece of Durban right in my own kitchen. So grab that loaf of bread, scoop in that curry, and get ready for one unforgettable curry meal.
More great curry recipes:
Jamaican Curry Chicken
Japanese Beef Curry
Trinidadian Chicken Curry
Vietnamese Chicken Curry
Thai Panang Curry
Prawn Moilee
Katsu Curry
South African Bunny Chow Recipe
Bunny Chow with Durban chicken curry is a popular street food where the curry is served in a hollowed out bread loaf. Messy and fun!
Ingredients
- 4 tablespoons cooking oil
- 1 cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 star anis
- 2½ cups onion, finely diced
- 10-12 curry leaves
- 3 tablespoons crushed garlic
- 1.5 tablespoons crushed ginger
- 2 large tomatoes, finely chopped
- salt, to taste
- ¼ teaspoon turmeric
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon Kashmiri red chili powder
- 2½-3 pounds bone-in, skinless thighs, cut into large chunks
- 1 cup water
- 1 large potato, peeled and cubed into chunks
- ¼ cup chopped cilantro + more for garnish
- 1 green chili, slitted
- ½ tsp garam masala powder
- 1 loaf white bread
Instructions
- Heat oil in large pot or dutch oven over medium-high heat. Add in whole spices (cinnamon stick, cumin seeds, fennel seeds, star anis) and sauté for 30 seconds. Add diced onion, curry leaves and sauté until it starts to brown up, stirring continuously. (This will take 10-12 minutes).
- Add ginger and garlic paste and sauté for a couple of minutes. Add in diced tomatoes along with salt, turmeric, coriander powder, cumin powder and Kashmiri red chili powder and mix well. Cook, stirring continuously until this mixture cooks well and the oil starts to separate from the masala mixture. (This takes another 10-12 minutes).
- Add chicken to the pot and mix well with prepared masala. Cover and cook chicken in its own juices for 10 minutes.
- Add 1 cup of hot water and potato chunks and mix well. Add ¼ cup of chopped cilantro along with green chili, cover, and cook for 15 minutes, stirring occasionally.
- Uncover and add garam masala powder and cook until the chicken is fall off the bone tender and the curry consistency is to your liking. Taste and adjust salt. If the chicken starts sticking to the bottom, you can add a little water. Otherwise, let the chicken cook in its own juices (you can add more water if you prefer saucier).
- Cut the bread loaf in half. Scoop out part of the bread from the middle to create a well. Fill the bread cavity with chicken curry. Garnish it with chopped cilantro and lime and serve immediately.
Notes
- This recipe makes a pretty big pot of curry. You can make extra servings of Bunny Chow with additional bread, or serve the leftover curry with rice or rotis.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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