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Bunny chow with chicken curry, served with toasted bread
Durban bunny chow filled with spicy chicken curry

South African Chicken Bunny Chow

Author: Flavelo
Recipes Main Courses
Bunny Chow originates from Durban, where Indian workers needed a practical way to transport their lunch. Lacking plates, they used a hollowed-out half loaf as a vessel filled with spicy curry, using the scooped-out crumb as a 'lid' on top. This dish is the pinnacle of comfort food: the gravy permeates the bread walls, but the crust holds its shape.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine South African / Indian

Ingredients

Equipment Needed

  • Large saucepan for curry
  • Sharp knife for hollowing bread

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Heat the oil and throw in the spices (cumin, coriander, garam masala, turmeric). Fry for half a minute until fragrant.

Tip: Spice aroma compounds are fat-soluble, so hot oil 'wakes them up'.
2 ✓

Add the onion and sauté until golden brown. Then add garlic, ginger and chilli.

Tip: Caramelisation of the onion gives the curry its sweet base flavour.
3 ✓

Add diced chicken and toss until whitened and coated in spices.

Tip: The goal here isn't browning, just contracting the meat fibres.
4 ✓

Pour in coconut milk, salt, cover and simmer gently for 30-35 minutes until meat is tender and sauce thickens.

Tip: Slow cooking softens the collagens.
5 ✓

Meanwhile cut the loaves in half and hollow out the insides leaving approx. 1.5 cm thick wall. Set scooped crumb aside.

Tip: The crust must remain intact or the 'soup' will leak.
6 ✓

Taste the curry, squeeze in lime. Ladle hot ragout into bread loaves, sprinkle fresh coriander on top and serve with the scooped bread crumb (for dipping).

Tip: Lime acidity counterbalances coconut milk richness.

Recipe FAQ

Why did the bottom of the bread get soggy?
You left the bread bottom too thin when hollowing, or it stood too long before serving. Bunny Chow must be eaten fresh!
The sauce is too runny, what should I do?
Cook uncovered in the last 10 minutes to let water evaporate and sauce thicken.

Ingredients

  • 500 g Chicken thigh fillets (diced)
  • 2 whole Small white loaves (whole, unsliced)
  • 200 ml Coconut milk
  • 1 whole Red onion (finely chopped)
  • 3 cloves Garlic (crushed)
  • 20 g Fresh ginger (grated)
  • 2 tbsp Oil
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander seeds
  • 1 tsp Garam masala
  • 1 tsp Turmeric
  • 1 whole Green chilli (optional)
  • 1 whole Lime
  • 1 bunch Fresh coriander
  • 1 tsp Salt