An epicurean adventure to: South Africa
Bunny Chow is a legendary Durban street food that every global food lover simply must experience!
This iconic South African dish features a mouth-watering chicken curry nestled inside a hearty 'bread bowl', with the scooped-out soft crumb, affectionately known as "the virgin," served on the side or on top.
Forget cutlery - it's verboten! Scoop up your curry with chunks of bread and tear from the sides as you go.
Don’t let Durban curries scare you with their fiery reputation! You can easily adjust the spice level to your taste. This recipe starts off mild and friendly.
If you prefer lamb, simply swap the chicken for lamb.
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Fun facts about Bunny Chow
- ’Strue's Bob, it contains no bunnies.
- When ordering a bunny chow, skip the word "chow" (slang for 'food' in SA).
It's a dead giveaway that you're not familiar with this iconic dish. Just ask for a "bunny" and state the flavour and size; "chicken quarter", "mutton half" etc. - The term "bunny" might derive from "bania," a term for an Indian merchant caste on Grey Street, Durban in the 1940s. This could be a corruption of the original term.
- One theory suggests that Bunny Chow was created for Indian labourers on the Kwa-Zulu Natal sugar cane plantations, who used bread loaves to carry their lunches.
- A bunny made from just the centre of the loaf, without the end crusts, is known as a "Funny Bunny." It must be supported with a plate to keep the filling in, or things might get...funny.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
The bread
Traditionally, bunnies are served in what we call 'government loaves' in South Africa - those good old white, unsliced sandwich loaves with square, flat ends.
This shape is key because it keeps the bunny standing upright, unlike a rounded loaf that simply doesn’t work.
You'll need two of these loaves for this recipe, which serves four portions of curry. Each portion is enough to fill a quarter bunny, so in other words, a quarter of the loaf.
We'll use only the end pieces of each loaf, as each "bowl" needs a bottom to hold the filling (the end crusts).
Recently, bunnies are getting a trendy upgrade with restaurants often serving them in small, round, cob-shaped bread rolls or specially baked mini loaves.
Feel free to get creative with your choice of bread!
Chicken thighs (skinless, boneless)
We urge you to stick to chicken thighs rather than chicken breasts. Thighs are much juicier and more flavorful, unlike breasts which can often be dry and bland.
Cut the thighs into big, bite-sized chunks. If the pieces are too small they might fall apart while cooking.
Can you use lamb instead?
Absolutely! Just swap out the chicken thighs for a kilogram of lamb.
Keep the rest of the ingredients and measurements the same and add 3-4 cloves. Cook the lamb for an additional 15-20 minutes and keep an eye on the liquid level.
Durban masala spice or curry powder
We’ve recommended 4 teaspoons of Durban masala curry but feel free to tweak it to suit your taste.
If you can't find Durban spices, use any regular curry powder.
Since Durban masala mixes can vary in spice levels - from mild to hot - you might want to adjust the quantity depending on how spicy you like your curry.
The 4 teaspoons in this recipe are based on using a mild masala mix or regular mild curry powder.
Want a hotter curry?
Traditionally, Durban bunnies are 🔥HOT🔥
They make a volcano look like a tepid bath, as if cooked by Beelzebub himself.
We’re not exactly thrill-seekers when it comes to super spicy curries, so this recipe is on the milder side and will comfortably pass fire safety standards.
However, for a true Durban vibe and an extra kick, throw in 1-2 green chillies, a pinch of cayenne pepper or some chilli flakes.
Curry leaves
A must for any Durban curry!
If you're new to curry leaves, don’t worry, most reasonable supermarkets carry them in the fresh herbs section.
You can also find dried curry leaves in the spice aisle as an alternative.
Add them whole or torn into smaller pieces.
Fun fact
Curry leaves and curry powder are not the same thing.
Curry leaves are fresh, aromatic leaves (like bay leaves) that add a unique citrussy flavour, while curry powder is a catch-all term for a spice blend made from various ground spices.
Curry powder is therefore not made from curry leaves.
Step-by-step instructions:
1. Dice the chicken thighs and chop the onions.
2. Heat the oil over medium-high heat. Add the onions, cinnamon sticks, bay leaves, curry leaves, cumin seeds and crushed cardamom pods to the hot oil.
3. Reduce the heat to medium and gently cook the onions until they’re soft, translucent and just starting to turn a light golden colour, about 5 minutes. Stir frequently.
4. Add the Durban masala (or curry powder), garam masala, turmeric, ground coriander, garlic and ginger.
Cook for 1 minute, stirring frequently. The spices will start to stick to the bottom of the pan, so keep scraping and stirring to prevent burning.
5. Next, add the can of tomatoes and stir into the spices. Cook for about 3 minutes, stirring and scraping frequently, until the sauce begins to thicken slightly.
Watch out for burning. If the sauce starts to catch, turn the heat down as needed.
6. Add the salt and sugar and stir through the sauce.
7. Add the chicken pieces and stir until they're coated with the sauce. Cook for 2-3 minutes.
8. Finally, add enough water to almost cover the ingredients, but not fully. Bring to a gentle simmer.
9. Cover the pan with a lid and let it simmer over low heat for 30 minutes until the chicken is tender. Stir the curry occasionally to prevent sticking.
Check the water level. If it looks too saucy at the 15-minute mark, remove the lid to let some liquid evaporate.
Look for a medium consistency - too runny will soak the bread, too dry and you won't have any sauce to dip the bread in.
Prepare the bread bowl
10. Slice the bread in half for a 'half bunny' or in quarters for a 'quarter bunny.' This recipe yields two half bunnies or four quarter bunnies.
11. Using a sharp serrated knife, cut a square out of the bread to form a hollow, leaving a roughly 2cm border on the sides and bottom.
Gently ease out the filling (called the 'virgin') and set it aside to serve with the bunny.
12. Scoop the curry into the bread bowl, top with fresh coriander leaves, and serve immediately with a side of carrot sambal and the scooped out soft crumb.
Serving suggestions
Traditionally, bunnies are served with a zesty carrot sambal - an absolute must!
Grate some carrots and onions, then add finely chopped chilli to taste. Finish with a sprinkle of vinegar and sugar and give it a good mix.
We like to julienne the carrots for a rougher texture and we measure the vinegar and sugar 'by heart'.
A bunny together with the scooped out bread is extremely filling - you don't need a side of chips, unless you haven't eaten in days! Something zesty and fresh like the carrot sambal compliments it perfectly.
And don’t forget, there’s no better way to enjoy your bunny than with a refreshing Rock Shandy!
Top Tips
- Cooking a curry is a lot more enjoyable when you prep everything beforehand.
Chop and measure your ingredients and spices, then line them up in the order you’ll use them. It makes the whole process a breeze! - You can make the curry a day ahead for a deeper, richer flavour as the spices meld and develop over time.
- Aim for a curry that's thick enough to avoid soaking the bread bowl but not too dry for dipping.
- We recommend keeping the sugar in - it balances the tomato's acidity without making the curry sweet. If you're sugar-free, leave it out or replace with a teaspoon of powdered sweetener.
- Be generous with the salt. An under-salted curry is a complete letdown. We use about 1.5-2 teaspoons.
Variations
- Swap the chicken for lamb. Add 2-4 cloves and cook it for 15-20 minutes longer.
- Add potatoes to the curry.
- Go meat-free with a 'bean bunny' by swapping the chicken for butter beans. Or try a 'veg bunny' with a mix of vegetables like potatoes, sweet potatoes, cauliflower or chickpeas.
- Swap the chicken for seafood like prawns or sardines - it's a match made in heaven served with chakalaka.
- Use mini bread rolls to create cocktail bunnies - perfect for appetisers or starters.
Storage
In all honesty, a bunny doesn’t store well because the curry sauce soaks into the bread, making it soggy. Reheating can turn the bread into a mushy mess.
If you have leftovers, scoop the curry out of the bread bowl and store it separately in the fridge for up to 3 days. Reheat the curry in the microwave and serve it with fresh bread.
The curry on its own freezes well for up to 3 months.
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Recipe
Bunny Chow
Equipment
- 1 large saucepan with lid - a cast iron casserole is ideal
Ingredients
- 1 kilogram chicken thighs, diced - no skin, no bones
- 2 tablespoons oil
- 2 medium onions, diced - roughly 150g
- 2 cinnamon sticks
- 2 bay leaves
- 5 curry leaves - fresh or dried
- 1 teaspoon cumin seeds - or ½ teaspoon ground cumin
- 5 cardamom pods, crushed
- 4 teaspoons Durban masala or curry powder - heat level of choice
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 2 teaspoons garlic, chopped - or garlic paste
- 2 teaspoons fresh ginger, chopped - or ginger paste
- 1 400g can chopped tomatoes
- 1 tablespoon sugar
- 1½ - 2 teaspoons salt
- 1½ - 2 cups water
- 2 unsliced sandwich loaves - square ends, also called 'government loaf'
- fresh coriander leaves for serving
Optional heat
- 1-2 green chillies - or a pinch of cayenne pepper or chilli flakes
Instructions
Making the chicken curry
- Dice the chicken thighs and chop the onions.1 kilogram chicken thighs, diced, 2 medium onions, diced
- Heat the oil over medium-high heat. Add the onions, cinnamon sticks, bay leaves, curry leaves, cumin seeds and crushed cardamom pods to the hot oil.2 tablespoons oil, 2 cinnamon sticks, 2 bay leaves, 5 curry leaves, 1 teaspoon cumin seeds, 5 cardamom pods, crushed
- Reduce the heat to medium and gently cook the onions until they’re soft, translucent and just starting to turn a light golden colour, about 5 minutes. Stir frequently.
- Add the Durban masala (or curry powder), garam masala, turmeric, ground coriander, garlic and ginger. Cook for 1 minute, stirring frequently. The spices will start to stick to the bottom of the pan, so keep scraping and stirring to prevent burning.4 teaspoons Durban masala or curry powder, 2 teaspoons garam masala, 1 teaspoon turmeric, 1 teaspoon ground coriander, 2 teaspoons garlic, chopped, 2 teaspoons fresh ginger, chopped
- Next, add the can of tomatoes and stir into the spices. Cook for about 3 minutes, stirring and scraping frequently, until the sauce begins to thicken slightly. Watch out for burning. If the sauce starts to catch, turn the heat down as needed.1 400g can chopped tomatoes
- Add the sugar and salt and combine with the sauce.1 tablespoon sugar, 1½ - 2 teaspoons salt
- Add the chicken pieces and stir until they're coated with the sauce. Cook for 2-3 minutes.
- Finally, add enough water to almost cover the ingredients, but not fully. Bring to a gentle simmer.1½ - 2 cups water
- Cover the pan with a lid and let it simmer over low heat for 30 minutes until the chicken is tender. Stir the curry occasionally to prevent sticking.Check the water level. If it looks too saucy at the 15-minute mark, remove the lid to let some liquid evaporate.Look for a medium consistency - too runny will soak the bread, too dry and you won't have any sauce to dip the bread in.
Prepare the bread bowl
- Slice the bread in half for a 'half bunny' or in quarters for a 'quarter bunny.' This recipe yields two half bunnies or four quarter bunnies.2 unsliced sandwich loaves
- Using a sharp serrated knife, cut a square out of the bread to form a hollow, leaving a roughly 2cm border on the sides and bottom.Gently ease out the filling (called the 'virgin') and set it aside to serve with the bunny.
- Scoop the curry into the bread bowl, top with fresh coriander leaves and serve immediately with a side of carrot sambal and the scooped-out soft crumb on the side or on top.fresh coriander leaves for serving
Notes
- Cooking a curry is a lot more enjoyable when you prep everything beforehand. Chop and measure your ingredients and spices, then line them up in the order you’ll use them. It makes the whole process a breeze!
- You can make the curry a day ahead for a deeper, richer flavour as the spices meld and develop over time.
- Aim for a curry that's thick enough to avoid soaking the bread bowl but not too dry for dipping.
- We recommend keeping the sugar in - it balances the tomato's acidity without making the curry sweet. If you're sugar-free, leave it out or replace with a teaspoon of powdered sweetener.
- Be generous with the salt. An under-salted curry is a complete letdown. We use about 1.5-2 teaspoons.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Hugo says
Perfect! This was such a hit with the family this weekend! The little curry we had left over was enjoyed with some rice. We're going to make it for friends on Saturday and will add a chilli or two, but as the recipe stands, it's perfect for the kids to enjoy too. Thanks for a great recipe!
Maretha Corbett says
Hey Hugo! I'm so pleased you enjoyed your bunny chow! Yes, the curry part is quite versatile and it's great to have with plain rice if you don't feel like the full blown bunny chow experience. Have a lovely time with your friends at the weekend and thanks for the lovely feedback 🙂
Maretha.
Stephany Geremia says
I made this today, it was really good! Thank you!
Maretha Corbett says
Hey Stephany,
So pleased you enjoyed the Bunny Chow! Thank you for the positive feedback, appreciated!
Maretha x