Bunny Chow Special: Durban-Style Curry in a Bread Loaf

Bunny chow is a Durban, South African street-food favorite: a hollowed loaf of white bread filled with richly spiced curry, with the soft bread pulled off and dipped as you eat. This special version uses tender lamb, potatoes, and a balanced tomato curry; regional cooks also make bunny chow with chicken, beans, or other meats.

Ingredients

2 lb (900 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) pieces
2 tbsp (30 ml) neutral oil
2 medium yellow onions, finely chopped, about 2 cups (300 g)
4 garlic cloves, minced, about 1½ tbsp (22 ml)
1 tbsp (15 ml) finely grated fresh ginger
2 tbsp (30 ml) Durban-style curry powder, or a medium-hot curry powder
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
½ tsp (2.5 ml) ground turmeric
½ tsp (2.5 ml) chili powder, or to taste
2 tbsp (30 ml) tomato paste
1 can chopped tomatoes, 14.5 oz (411 g)
1½ cups (355 ml) water or low-sodium beef stock
1 cinnamon stick, about 3 inches (7.5 cm), optional
1½ tsp (7.5 ml) fine salt, divided, plus more to taste
½ tsp (2.5 ml) black pepper
2 medium russet potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 3 cups (450 g)
1 tbsp (15 ml) lemon juice
2 large unsliced white bread loaves, about 8 inches (20 cm) long each, for four quarters
¼ cup (10 g) chopped fresh cilantro, for serving
½ small red onion, finely diced, about ½ cup (75 g), for serving

Instructions

Pat the lamb dry and season with 1 tsp (5 ml) of the salt and the black pepper. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Brown the lamb in batches, turning to color several sides, about 6–8 minutes per batch. Transfer browned pieces to a plate; avoid crowding the pot, which would make the meat steam.
Reduce the heat to medium. Add the onions and cook, stirring and scraping up browned bits, until soft and lightly golden, 8–10 minutes. Stir in the garlic and ginger for 30 seconds. Add the curry powder, cumin, coriander, turmeric, chili powder, and tomato paste; stir for 1 minute until fragrant. If the spices begin sticking or scorching, add a tablespoon of water.
Pour in the chopped tomatoes and water or stock. Stir well, then return the lamb and any juices to the pot. Add the cinnamon stick if using and the remaining ½ tsp (2.5 ml) salt. Bring to a gentle simmer, cover, and cook on low for 45 minutes, stirring once or twice. Keep the curry at a quiet simmer rather than a hard boil so the lamb becomes tender without drying out.
Stir in the potatoes, cover again, and simmer for 20–25 minutes, until the potatoes are tender and the lamb is easy to bite. Check the thickest lamb pieces with a food thermometer: whole cuts of lamb must reach the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest. For this braised curry, continue cooking beyond that minimum until the meat is tender. Remove the cinnamon stick, stir in the lemon juice, and taste for salt and heat. If the sauce is thin, simmer uncovered for a few minutes; if too thick, loosen with a splash of water.
While the curry finishes, cut each loaf crosswise into two equal portions. Stand each piece on its cut end and use a small serrated knife to cut around the inside, leaving a sturdy wall and base about ½ inch (1 cm) thick. Lift out the center without cutting through the crust. Tear the removed bread into pieces for dipping.
Spoon the hot curry and potatoes into the bread cavities, dividing it evenly. Serve at once with cilantro, diced red onion, and the reserved bread centers. Put extra curry sauce on the table for dipping.

Tips

Use unsliced, crusty white bread that is soft inside but firm enough to hold the curry. A small unsliced loaf is traditional; if unavailable, use sturdy rolls or mini boules and adjust the portions.
Durban-style curry powder can be hard to find. Medium-hot curry powder works well; add a pinch of cayenne for extra heat. The flavor may be less specifically Durban-style, so taste and adjust rather than adding a lot at once.
Brown the lamb in batches and cook the onions patiently. Those steps build the curry’s flavor; rushing or overcrowding can leave the meat pale and the sauce less rich.
For a less spicy curry, reduce or omit the chili powder. Keep the curry fairly thick before filling the bread so the loaf holds its shape instead of becoming soggy too quickly.

Serving Suggestions

Serve each filled bread quarter on a plate with its removed center alongside for scooping. A simple tomato-and-onion salad, sliced cucumber, or lightly dressed cabbage adds a crisp contrast to the warm, saucy curry. Offer lemon wedges, extra cilantro, and a mild chutney if desired. Bunny chow is usually eaten by tearing away the bread and using it to scoop up the filling, so provide napkins and serve promptly.

Variations

For chicken bunny chow, use 2 lb (900 g) boneless chicken thighs, cut into chunks; simmer until cooked through and the thickest pieces reach 165°F (74°C) on a food thermometer, then add the potatoes as directed. For a meat-free version, replace the lamb with two drained cans of chickpeas, about 3 cups (510 g), and use vegetable stock. Add the chickpeas with the potatoes and simmer until the potatoes are tender. You can also swap lamb for beef chuck, allowing extra simmering time as needed to make it tender. These are useful variations rather than the only accepted versions; bunny chow fillings differ across households and shops.

Storage and Reheating

For best texture, store the curry separately from the bread. Refrigerate cooked curry within 2 hours in a covered, shallow container; it keeps for 3–4 days at 40°F (4°C) or below. Freeze curry for up to 3 months for best quality, then thaw in the refrigerator. Reheat on the stove over medium-low heat, stirring occasionally and adding a little water if needed, until it reaches 165°F (74°C) throughout. Reheat only the amount you plan to eat. Filled bread is best eaten immediately; refrigerated filled portions will soften and are less suitable for reheating.

Frequently Asked Questions

Can I make the curry ahead?
Yes. Cook the curry up to 3 days ahead, cool it promptly in shallow containers, and refrigerate. Reheat to 165°F (74°C), then hollow and fill the bread just before serving so it stays sturdy.

What bread works best for bunny chow?
Choose an unsliced white loaf with a firm crust and a soft, close-textured interior. A fresh, very airy loaf may collapse, while a hard artisan loaf can be difficult to hollow and eat. If you cannot find a suitable loaf, individual sturdy rolls are a practical substitute.

Can I make this curry without lamb?
Yes. Chicken thighs, beef chuck, or chickpeas all work, though their cooking times differ. Follow the chicken safety temperature above; chickpeas need only enough simmering to absorb the sauce and warm through.

How spicy is this recipe?
With medium-hot curry powder and ½ tsp (2.5 ml) chili powder, it has moderate warmth. Curry powders vary, so start with less chili if you are unsure and add more near the end after tasting.

Can I use sliced sandwich bread?
It is not ideal because it cannot hold a cavity. Use small unsliced rolls or a firm boule instead; if only sliced bread is available, serve the curry over toasted bread rather than trying to build a stuffed loaf.

Why did my bread get soggy?
The curry may have been too loose, or the filled loaves may have sat too long before serving. Reduce the sauce until it coats the meat and potatoes, then fill the bread immediately before eating.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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