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A quarter bunny chow on a plate with a carrot sambal on the side.

Bunny Chow

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.
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5 from 1 vote
Course: Appetizer, Main Course, Snack
Servings: 4 quarter bunnies
Calories: 1080
Author: Maretha Corbett
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

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.
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**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

Calories: 1080kcal | Carbohydrates: 87g | Protein: 58g | Fat: 56g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 23g | Trans Fat: 0.3g | Cholesterol: 245mg | Sodium: 1935mg | Potassium: 1089mg | Fiber: 11g | Sugar: 16g | Vitamin A: 401IU | Vitamin C: 42mg | Calcium: 297mg | Iron: 10mg
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