Bunny Chow

Nutrition · per serving

Steps

1. 1

   Prepare all the ingredients first: chop the onion and tomatoes, cube the potato, mince the garlic, grate the ginger, and cut the chicken into bite-size pieces. Slice the white loaf in half crosswise to make 2 deep bread portions, then hollow out the centre of each half, leaving a sturdy 1.5-2 cm wall so it can hold the curry without collapsing.

   150 g white onion, finely chopped200 g tomatoes, finely chopped200 g potato, peeled and cut into 2 cm cubes10 g garlic, minced10 g fresh ginger, grated300 g chicken thighs, boneless and skinless, cut into bite-size pieces1 loaf (about 400 g) small white loaf
2. 2

   Heat the oil in a wide saucepan or deep frying pan over medium heat. Add the onion and cook for 4-5 minutes until softened and lightly golden; this builds sweetness for the curry base. Stir in the garlic and ginger and cook for 30 seconds, just until fragrant so they do not catch and turn bitter.

   30 ml neutral oil150 g white onion, finely chopped10 g garlic, minced10 g fresh ginger, grated
3. 3

   Add the Durban curry powder and turmeric. Stir constantly for 20-30 seconds to bloom the spices in the oil; the mixture should smell deeply aromatic. Add the chicken, salt, and black pepper, then stir for 2-3 minutes until the chicken is coated and starts to lose its raw colour.

   20 g Durban curry powder2 g ground turmeric300 g chicken thighs, boneless and skinless, cut into bite-size pieces6 g salt1 g black pepper
4. 4

   Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they soften and begin to break down into a thick masala. This stage is important: the oil should start to separate slightly at the edges, showing the base is properly cooked.

   200 g tomatoes, finely chopped
5. 5

   Add the potato and water. Bring to a boil, then reduce to a steady simmer. Cover partially and cook for 15-18 minutes, stirring once or twice, until the potatoes are tender and the chicken is cooked through. The sauce should be rich and spoonable rather than watery; if needed, simmer uncovered for the last few minutes to thicken.

   200 g potato, peeled and cut into 2 cm cubes250 ml water
6. 6

   Taste and adjust seasoning if needed. Let the curry stand for 2 minutes off the heat so it settles slightly; this makes it easier to spoon into the bread without soaking it too quickly.

7. 7

   Spoon the hot chicken curry into the hollowed bread halves, making sure each portion gets plenty of sauce and potato. Scatter over the chopped coriander and serve immediately, ideally with the scooped-out bread on the side for dipping.

   1 loaf (about 400 g) small white loaf10 g fresh coriander, roughly chopped

Origin & History

Bunny chow originated in Durban, South Africa, where Indian South African communities developed the dish as a practical way to serve richly spiced curry in a portable bread loaf. Over time it became one of Durban’s most iconic street foods, enjoyed in many versions including bean, mutton, and chicken.