Bunny chow is a South African street-food classic: a hollowed-out loaf of white bread filled with a spicy, hearty curry. It originated in Durban’s Indian community and has become a beloved comfort food across the country. The bread soaks up the rich sauce, making every bite flavorful and satisfying—perfect for a casual dinner or a fun party dish.
Ingredients
- 1 large unsliced white bread loaf (about 1 lb / 450 g), preferably square or round
- 2 tablespoons (30 ml) vegetable oil
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 tablespoon (15 g) grated fresh ginger
- 2 tablespoons (30 g) curry powder (mild or hot, to taste)
- 1 teaspoon (2 g) ground turmeric
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- 1 lb (450 g) boneless, skinless chicken thighs or beef stew meat, cut into 1-inch (2.5 cm) cubes
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 cup (240 ml) chicken or beef broth
- 1 medium potato, peeled and diced (about 1 cup / 150 g)
- Salt and black pepper, to taste
- Fresh cilantro (coriander) leaves, for garnish (optional)
- 4 tablespoons (60 g) butter, softened (for spreading on bread)
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the curry powder, turmeric, cumin, and coriander; cook for 30 seconds to toast the spices.
- Add the chicken or beef cubes and cook, stirring, until browned on all sides, about 5 minutes. (If using chicken, cook until no longer pink on the outside.)
- Pour in the crushed tomatoes and broth. Add the diced potato. Bring to a simmer, then reduce heat to low, cover, and let cook for 20–25 minutes, or until the meat is tender and the potato is cooked through. For chicken, ensure it reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer; for beef, cook to at least 145°F (63°C) and let rest for 3 minutes before serving. Season with salt and pepper to taste.
- While the curry simmers, prepare the bread. Cut the loaf into 4 equal thick slices (about 2 inches / 5 cm thick). Using a serrated knife, cut a square or circle into the top of each slice, about 1 inch (2.5 cm) from the edges, and scoop out the soft bread inside to create a hollow bowl. Reserve the removed bread for dipping.
- Spread the inside of each bread bowl with softened butter (about 1 tablespoon per bowl).
- Ladle the hot curry into each bread bowl, filling generously. Garnish with fresh cilantro if desired.
- Serve immediately, with the reserved bread pieces on the side for dipping into the curry.
Tips
- Bread choice: A dense, fresh white loaf works best. Avoid overly soft or airy bread, as it may collapse. If you can’t find a whole loaf, use a thick-crusted bread like sourdough, though the flavor will be less neutral.
- Curry heat: Adjust the amount of curry powder to your preference. For a milder version, use a mild curry powder; for more heat, add a chopped green chili or a pinch of cayenne with the spices.
- Make it vegetarian: Substitute the meat with chickpeas or paneer (Indian cottage cheese) and use vegetable broth. Cook until the chickpeas are heated through, about 10 minutes.
- Don’t overfill: Leave a little room at the top of the bread bowl, as the bread will absorb some sauce and may overflow if too full.
Serving Suggestions
Serve bunny chow hot, with the reserved bread pieces on the side for dipping. It’s a complete meal on its own, but you can also offer a simple side salad of sliced cucumbers and tomatoes with a squeeze of lemon to balance the richness. For a traditional touch, serve with a cooling raita (yogurt with cucumber and mint) to tame the spice.
Variations
- Lamb bunny chow: Use boneless lamb shoulder or leg, cut into cubes. Cook until tender, about 30–35 minutes.
- Vegetable bunny chow: Use a mix of vegetables like cauliflower, carrots, and peas. Sauté them with the spices and simmer in the tomato-broth mixture until tender, about 15 minutes.
- Bean bunny chow: For a budget-friendly version, use canned baked beans or kidney beans in a spicy tomato sauce. This is a common variation in South Africa.
- Cheese topping: Sprinkle grated cheddar or mozzarella over the curry before serving and place under a broiler for 1–2 minutes until melted and bubbly.
Storage and Reheating
Store leftover curry in an airtight container in the refrigerator for up to 3–4 days. The bread bowls are best eaten fresh, but you can store leftover bread pieces in a paper bag at room temperature for up to 1 day. To reheat the curry, place it in a saucepan over medium heat, stirring occasionally, until bubbling and heated through to 165°F (74°C). Alternatively, microwave individual portions in 30-second bursts, stirring between. If you have leftover bread bowls, wrap them tightly in plastic wrap and refrigerate for up to 1 day; reheat in a 350°F (175°C) oven for 5–7 minutes to crisp them up.
Frequently Asked Questions
What is bunny chow? Bunny chow is a South African dish consisting of a hollowed-out loaf of bread filled with curry. It originated in Durban’s Indian community and is a popular street food, especially in KwaZulu-Natal province.
Why is it called bunny chow? The name’s origin is disputed. Some say it comes from the Indian term “bania” (referring to a merchant caste), while others believe it’s a corruption of “bunny” (a slang term for bread) and “chow” (food). No single explanation is universally accepted.
Can I use a different type of bread? Yes, but a dense, fresh white loaf is traditional. You can use whole wheat or a crusty artisan loaf, but the texture and flavor will differ. Avoid very soft sandwich bread, as it will get soggy quickly.
Can I make bunny chow ahead of time? You can make the curry up to 2 days ahead and refrigerate it. When ready to serve, reheat the curry and prepare the bread bowls fresh. Assembled bunny chow should be eaten immediately, as the bread will become soggy.
Is bunny chow spicy? It can be, depending on the curry powder used. You can control the heat by choosing a mild curry powder or reducing the amount. For a spicier version, add fresh chilies or cayenne pepper.
What is the best meat for bunny chow? Chicken thighs or beef stew meat are common choices because they become tender during simmering. Lamb is also excellent. For a vegetarian option, chickpeas or paneer work well.
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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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