Bunny Chow Recipe: Durban Curry in a Bread Loaf

Bunny chow is a Durban, South African street-food favorite: a fragrant curry served inside a hollowed-out loaf of white bread, with the removed bread used for dipping. This version uses tender chicken, potatoes, and a warmly spiced tomato gravy; lamb or bean versions are also common, so adjust the filling to suit your table.

Ingredients

1 large, unsliced white sandwich loaf, about 1 lb (450 g), preferably with a firm crust
2 tbsp (30 ml) neutral oil
1 large yellow onion, finely chopped, about 1½ cups (225 g)
1 tbsp (15 g) fresh ginger, finely grated
3 garlic cloves, finely chopped
2 tbsp (30 ml) mild curry powder
1 tsp (2 g) ground cumin
1 tsp (2 g) ground coriander
½ tsp (1 g) ground turmeric
¼ tsp cayenne pepper, or to taste
1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
2 tbsp (30 g) tomato paste
1 can (14½ oz/411 g) diced tomatoes
1 cup (240 ml) low-sodium chicken broth or water
1 lb (450 g) Yukon Gold potatoes, peeled and cut into ¾-inch (2 cm) chunks
1 tsp (6 g) fine salt, plus more to taste
½ tsp black pepper
2 tbsp (8 g) chopped fresh cilantro, optional
1 small lemon, cut into wedges, for serving

Instructions

Prepare the bread and ingredients. Cut the loaf crosswise into four thick sections, about 4 inches (10 cm) tall. Stand each piece on its cut end and use a knife to score a border about ½ inch (1 cm) from the crust, without cutting through the bottom. Carefully pull out the soft center to make a bread bowl. Tear the removed bread into large pieces and set aside for serving. Chop the onion, ginger, garlic, chicken, and potatoes before starting the curry.
Build the curry base. Heat the oil in a large, heavy pot over medium heat. Add the onion and cook for 6–8 minutes, stirring often, until soft and lightly golden. Stir in the ginger and garlic and cook for 1 minute. Add the curry powder, cumin, coriander, turmeric, and cayenne. Stir for 30 seconds, just until fragrant; if the spices begin to catch, add a tablespoon of water.
Brown the chicken. Add the chicken and turn the pieces in the spices for 3–4 minutes, until the outside is no longer pink. Stir in the tomato paste and cook for 1 minute to remove its raw taste. Add the diced tomatoes, broth, salt, and black pepper, scraping up any browned bits from the bottom of the pot.
Simmer until tender. Bring the mixture to a gentle boil, then reduce the heat and cover the pot. Simmer for 15 minutes, stirring once or twice. Add the potatoes, cover again, and simmer for 20–25 minutes, until the potatoes are tender and the curry has thickened. Check the thickest chicken piece with a food thermometer; USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If the curry is still thin, simmer uncovered for a few minutes; add a splash of broth or water if it becomes too thick.
Fill and serve. Taste the curry and adjust the salt or cayenne. Spoon it into the bread sections, allowing some gravy to soak into the bottom without making the crust collapse. Scatter over cilantro, if using. Serve immediately with the bread centers and lemon wedges for dipping and squeezing over the curry.

Tips

Choose a loaf with a sturdy crust and close-textured crumb. Very airy bread can become soggy quickly. If you can only find a long loaf, cut it into four shorter sections and use the same hollowing method.
Keep the curry at a gentle simmer rather than a hard boil. A vigorous boil can break down the potatoes and make the chicken less tender. Cut the potatoes evenly so they finish cooking at about the same time.
For a milder curry, leave out the cayenne and use mild curry powder; for more heat, add cayenne in small pinches near the end. Curry powders vary, so taste before adding extra salt or spice.
For a meat-free version, replace the chicken with two drained 15-ounce (425 g) cans of chickpeas and use vegetable broth. Add the chickpeas with the potatoes and simmer until the potatoes are tender; the curry will be hearty but less meaty in flavor.

Serving Suggestions

Serve each bread bowl on a plate with its torn-out center alongside. The bread is both the container and the utensil: tear off pieces to dip into the curry and scoop up potatoes. Lemon wedges brighten the rich gravy, while chopped cilantro adds a fresh finish. A simple tomato-and-onion salad or crisp cucumber salad makes a refreshing side. Because the filled loaf is substantial, one section per person is usually a satisfying main course.

Variations

Durban bunny chow has many versions, including chicken, lamb, beef, and vegetarian fillings. For lamb, use 1½ lb (680 g) boneless lamb shoulder cut into small cubes; simmer it until tender, usually about 60–75 minutes before adding the potatoes, and add broth as needed. Lamb is a whole cut and must reach 145°F (63°C) with a 3-minute rest for the USDA FSIS safe minimum, though shoulder is generally more tender after longer braising.

For a bean option, use chickpeas as described in the tips, or add 1½ cups (250 g) cooked kidney beans with the potatoes. To give the sauce more depth, stir in one finely chopped green chile with the ginger and garlic. For a slightly richer curry, replace up to half the broth with coconut milk; this is a practical variation rather than a traditional requirement and gives the gravy a creamier, sweeter character.

Storage and Reheating

For best texture, serve the bread and curry as soon as they are assembled. If you expect leftovers, store the curry separately from the unfilled bread. Refrigerate the curry in a shallow, covered container within 2 hours of cooking; it keeps for 3–4 days. Freeze curry, without bread, for up to 3 months for best quality, then thaw overnight in the refrigerator.

Reheat curry on the stove over medium-low heat, stirring occasionally and adding a little water or broth if needed, until it reaches 165°F (74°C) throughout. For a microwave, cover loosely, stir partway through, and check several spots with a food thermometer for 165°F (74°C). Warm fresh bread briefly if desired, then fill just before serving; assembled bunny chow does not store well because the bread absorbs the gravy.

Frequently Asked Questions

What does bunny chow mean?
The name refers to a hollowed loaf filled with curry, a dish associated with Durban, South Africa. It is often called “bunny chow” or simply “bunny.” The exact history of the name and dish is described in more than one way, so it is best not to treat one origin story as settled fact.

Does bunny chow have to be made with chicken?
No. Chicken is convenient, but lamb, beef, beans, and other meat-free fillings are also made. The defining feature is curry served inside a loaf, not one required filling.

Can I use curry paste instead of curry powder?
Yes, but curry pastes vary in heat and salt. Start with about 1½ tablespoons (25 g) in place of the dry spices, fry it briefly with the onion mixture, and taste the finished curry before adding more seasoning. The sauce may need less added salt.

How do I keep the bread from getting soggy?
Use firm-crusted bread, avoid hollowing through its base, and fill it just before eating. Keep extra curry in a serving bowl rather than leaving it in the bread for a long time; the lower crust will soften as it absorbs gravy.

Can I make the curry ahead?
Yes. Cook the curry up to 3–4 days ahead and refrigerate it promptly, within 2 hours. Reheat it to 165°F (74°C), prepare fresh bread, and assemble at the table so the loaf stays sturdy.

What bread works best?
A firm, unsliced white loaf is easiest to hollow and hold. A crusty sandwich loaf or sturdy round loaf works; very soft bread and thin-crusted rolls are more likely to collapse under the curry.

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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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