Bunny Chow Recipe - Durban Curry in Bread

Bunny chow is a Durban-style South African curry served inside a hollowed-out loaf of white bread. This homemade chicken bunny chow is made with tender chicken thighs in a mildly spiced curry, then spooned into a quarter loaf with the soft bread "virgin" served on the side for dipping.

It's hearty, messy in the best way and properly comforting. The curry starts mild and family-friendly, but you can add fresh chilli, cayenne or hotter Durban masala if you want more heat.

What is bunny chow?

Bunny chow, often simply called a "bunny" in South Africa, is a curry served inside a hollowed-out loaf of white bread. It originated in Durban's Indian South African community and is usually filled with mutton, lamb, chicken, beans or vegetable curry.

Despite the name, it has nothing to do with rabbit. The bread acts as both bowl and side dish, soaking up the curry as you eat.

Key ingredient notes and substitutions

You'll find the full ingredient list with measurements in the recipe card at the bottom of the post.

White unsliced sandwich loaf

Traditional bunnies are made with unsliced white sandwich loaves with square ends, sometimes called government loaves in South Africa. The square shape helps the bread stand upright and hold the curry.

For four quarter bunnies, you'll need two loaves and you'll use the end pieces so each bread bowl has a sturdy bottom. Avoid rounded loaves unless you're making mini versions, as they don't hold the curry as neatly.

Chicken thighs

Skinless, boneless chicken thighs stay juicier than chicken breast and work well in a simmered curry. Cut them into generous bite-sized pieces so they stay tender and don't fall apart.

Durban masala spice or curry powder

Durban masala gives the most recognisable Durban-style flavour, but it can vary from mild to very hot.

This recipe uses 4 teaspoons based on a mild Durban masala or mild curry powder.

If you can't find Durban masala, use a good mild or medium curry powder and add extra chilli only if you want more heat.

Curry leaves

Fresh curry leaves add a distinctive savoury, citrusy curry flavour. Dried curry leaves can be used if that's what you have, but the flavour will be softer.

If you can't find them, leave them out rather than replacing them with curry powder; curry leaves and curry powder are not the same thing.

Tinned tomatoes

Chopped tomatoes form the base of the curry sauce. Cook them down for a few minutes so the sauce thickens and tastes richer.

Sugar

A small amount balances the acidity of the tomatoes without making the curry sweet. It's worth keeping in for a rounder sauce.

Salt

Don't under-season the curry. Bunny chow needs a well-seasoned filling because the bread softens and absorbs the sauce.

How to make bunny chow

1. Dice the chicken thighs into generous bite-sized pieces and chop the onions.

2. Heat the oil in a large saucepan over medium-high heat. Add the onions, cinnamon sticks, bay leaves, curry leaves, cumin seeds and crushed cardamom pods.

3. Reduce the heat to medium and cook for about 5 minutes, stirring often, until the onions are soft, translucent and just starting to turn light golden.

4. Add the Durban masala or curry powder, garam masala, turmeric, ground coriander, garlic and ginger. Cook for 1 minute, stirring and scraping the bottom of the pan so the spices don't burn. They will start to stick slightly, which is normal, but lower the heat if they catch too quickly.

5. Add the tinned tomatoes and stir them into the spices. Cook for about 3 minutes, stirring and scraping often, until the tomato mixture thickens slightly and looks darker and richer. If it starts to catch, turn the heat down.

6. Add the salt and sugar and stir them through the sauce.

7. Add the chicken pieces and stir until they are well coated in the sauce. Cook for 2-3 minutes.

8. Add enough water to almost cover the chicken, but not fully cover it. Bring to a gentle simmer.

9. Cover the pan with a lid and simmer over low heat for about 30 minutes, or until the chicken is tender. Stir occasionally to stop the curry from sticking.

Check the consistency halfway through cooking. If the curry looks too saucy at the 15-minute mark, remove the lid and let some of the liquid evaporate. The curry should be thick enough to sit in the bread without flooding it, but saucy enough for dipping the torn bread pieces.

Prepare the bread bowl

10. Slice the bread in half for a "half bunny", or into quarters for "quarter bunnies". This recipe makes two half bunnies or four quarter bunnies.

11. Using a sharp serrated knife, cut a square into each piece of bread to create a hollow, leaving a border of roughly 2cm around the sides and bottom. Don't cut all the way through the bottom. The base needs to stay intact so it can hold the curry.

Gently ease out the soft bread from the middle. This piece is often called the "virgin" and is served on the side for dipping into the curry.

12. Spoon the hot curry into the bread bowls, top with fresh coriander and serve immediately with carrot sambal and the soft bread pieces on the side.

Troubleshooting bunny chow

My curry is too runny

Simmer it uncovered for a few more minutes until it thickens. A runny curry will soak through the bread too quickly.

My curry is too dry

Add a splash of water and simmer gently until the sauce loosens.

My bread went soggy

The curry may have been too thin, or the bunny was assembled too early. Fill the bread just before serving.

My curry tastes flat

It probably needs more salt, or a little more curry powder or masala. The filling should taste bold because the bread softens the flavour.

My curry is too spicy

Stir in a little yoghurt, cream or coconut milk, or serve with extra bread and carrot sambal.

I can't find Durban masala

Use mild or medium curry powder instead, then add chilli to taste.

What to serve with bunny chow

Traditionally, bunny chow is served with carrot sambal and the soft bread removed from the middle of the loaf. The sambal adds freshness and sharpness against the rich curry.

For a quick carrot sambal, mix grated or julienned carrot with a little finely chopped onion, chilli, vinegar, sugar and salt. Keep it bright and tangy rather than sweet.

You don't need many sides because the bread makes bunny chow very filling. A cold drink such as a Rock Shandy works beautifully alongside it.

Variations

Lamb bunny chow - Swap chicken for lamb, add 2-4 cloves and simmer 15-20 minutes longer, or until tender.

Chicken and potato bunny - Add peeled potato chunks with the chicken and simmer until tender.

Bean bunny - Use butter beans, kidney beans or chickpeas instead of chicken.

Vegetable bunny - Use potatoes, sweet potatoes, cauliflower, carrots or chickpeas.

Mini bunny chows - Use small square rolls or mini loaves for party portions.

Hotter bunny - Add fresh green chilli, cayenne or hot Durban masala.

Storage

Assembled bunny chow is best eaten straight away. Once the curry sits in the bread, it will keep soaking in and the bread can become soggy.

If you have leftovers, scoop the curry out of the bread and store it separately in an airtight container in the fridge for up to 3 days. Reheat the curry gently in the microwave or on the stove, then serve with fresh bread.

The curry on its own freezes well for up to 3 months. Defrost overnight in the fridge and reheat until piping hot.

Leftover curry is also lovely served with plain rice if you don't want to assemble more bread bowls.

More South African recipes

If you love South African curry flavours, try my Bobotie, curried mince for vetkoek or Beef trinchado.

For another classic South African favourite, my South African curry noodle salad is a popular make-ahead side for braais and family gatherings.

To finish with something sweet, try milk tart with condensed milk, foolproof South African pancakes, malva pudding, peppermint crisp tart or Romany Creams.