Bunny chow is a South African fast food classic: a hollowed-out loaf of bread filled with a spicy curry, served with the scooped-out bread as a dipper. It originated in Durban’s Indian community and has become a beloved street food across the country. The bread soaks up the rich gravy, making every bite soft, savory, and satisfying.
Ingredients
- 4 soft white bread loaves (about 6 inches / 15 cm long, unsliced) or 2 large loaves, halved
- 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 ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 (14 oz / 400 g) can chopped tomatoes
- 1 cup (240 ml) chicken or vegetable broth
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces (or use beef, lamb, or chickpeas – see Variations)
- 1 large potato, peeled and diced (about 1 cup / 150 g)
- Salt and black pepper, to taste
- Fresh cilantro (coriander) leaves, for garnish (optional)
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring, until soft and golden, about 5–7 minutes.
- Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the curry powder, turmeric, cumin, and coriander. Cook for 1 minute more, stirring constantly, to toast the spices.
- Add the chicken pieces and cook, stirring, until they are no longer pink on the outside, about 5 minutes.
- Add the canned tomatoes, broth, and diced potato. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce the heat to low, cover, and let simmer gently for 45 minutes, stirring occasionally, until the chicken is cooked through and the potato is tender.
- Check the chicken is fully cooked: the internal temperature must reach 165°F (74°C) as the USDA FSIS safe minimum for poultry. Use a food thermometer to verify.
- While the curry simmers, prepare the bread loaves. Slice off the top quarter of each loaf (or half-loaf) to create a lid. Scoop out the soft bread from the inside, leaving a 1-inch (2.5 cm) thick shell. Reserve the scooped-out bread for dipping.
- Season the curry with salt and pepper to taste. If the curry is too thick, add a splash of broth or water; if too thin, simmer uncovered for a few minutes to reduce.
- To serve, ladle the hot curry into the hollowed bread shells, filling them generously. Place the bread lid on top or serve alongside. Garnish with fresh cilantro if desired.
Tips
- Choose the right bread: A soft, fluffy white loaf (like a sandwich loaf or a Portuguese roll) works best. Avoid crusty sourdough or baguettes – they won’t soak up the gravy as well.
- Make it ahead: The curry can be made up to 2 days in advance and refrigerated. Reheat gently on the stovetop before filling the bread.
- Control the heat: If you prefer a milder curry, use a mild curry powder and reduce the amount to 1 tablespoon. For extra heat, add a chopped green chili with the onion.
- Don’t overfill: Leave a little room at the top of the bread shell, as the gravy will soak in and might overflow if too full.
Serving Suggestions
Serve bunny chow hot, with the reserved bread pieces on the side for dipping into the curry. It’s traditionally eaten with your hands – tear off pieces of the bread shell and scoop up the curry. A side of fresh salad or pickled vegetables (like mango pickle or carrot salad) adds a nice crunch and tang.
Variations
- Beef or Lamb Bunny Chow: Substitute the chicken with 1 lb (450 g) beef or lamb stew meat, cut into 1-inch cubes. Brown the meat first, then simmer for 1 hour until tender (the curry will need a longer cooking time).
- Vegetarian Bunny Chow: Replace the meat with 2 cups (about 400 g) cooked chickpeas or canned chickpeas (drained and rinsed). Skip the browning step and add the chickpeas with the tomatoes and broth; simmer for 20 minutes.
- Bean Bunny Chow: A classic Durban version uses a simple bean curry – substitute the chicken with 2 cups (about 400 g) cooked kidney beans or sugar beans, and omit the potato if you prefer.
Storage and Reheating
Store the curry in an airtight container in the refrigerator for up to 4 days. The bread shells are best assembled fresh; if you have leftover bread, keep it in a plastic bag at room temperature for 1 day (or freeze for up to 1 month). To reheat the curry, warm it in a saucepan over medium heat, stirring occasionally, until bubbling (internal temperature 165°F / 74°C if reheating leftovers). Fill fresh bread shells just before serving.
Frequently Asked Questions
Why is it called “bunny chow”? The name’s origin is disputed, but the most common theory is that it comes from the Indian “bania” (a merchant caste) and “chow” (meaning food). It was created in Durban as a portable lunch for Indian laborers.
Can I use curry powder or should I use a paste? Curry powder is traditional and convenient. If you prefer a paste, use about 2 tablespoons of your favorite curry paste, and adjust the liquid – you may need less broth.
What if I don’t have a bread loaf? You can use a large crusty roll, a pita pocket, or even a hollowed-out baguette. The key is that the bread is soft enough to soak up the gravy.
Can I freeze the curry? Yes, the curry freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently. The bread shells should not be frozen once filled.
Is bunny chow spicy? It can be, but you control the heat by choosing your curry powder. Start with a mild one if you’re sensitive, and add extra chili for a kick.
What do I do with the scooped-out bread? Don’t discard it – it’s perfect for dipping into the curry. You can also toast it lightly and serve as a crisp garnish.
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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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