Originating from the Indian community in South Africa, Bunny Chow dish consists of a hollowed-out loaf of bread filled with curry. It can be made with various types of curry, such as chicken, lamb, or vegetarian options.
Bunny chow is a popular South African street food dish that consists of a hollowed-out loaf of bread filled with delicious curry. Here’s a recipe for bunny chow:
Ingredients: Bunny Chow
1 large round loaf of bread (preferably unsliced and crusty)
500 grams (1 lb) boneless chicken, lamb, or beef, cut into bite-sized pieces
2 tablespoons vegetable oil
1 onion, finely chopped
2 garlic cloves, minced
1 thumb-sized piece of ginger, grated
2 tablespoons curry powder (mild or hot, depending on your preference)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
2 tomatoes, chopped
2 potatoes, peeled and cubed
1 carrot, peeled and sliced
1 cup chicken or vegetable broth
Salt and pepper to taste
Fresh coriander leaves for garnish (optional)
Cut off the top quarter of the bread loaf and set it aside. Hollow out the loaf, leaving a thick shell of bread. Cut the removed bread into chunks for serving on the side or dipping.
In a large pot or skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent.
Add the minced garlic and grated ginger to the pot, stirring for about a minute until fragrant.
Add the curry powder, cumin, coriander, and turmeric to the pot. Stir well to coat the onion mixture with the spices.
Add the meat (chicken, lamb, or beef) to the pot and cook until browned on all sides.
Stir in the chopped tomatoes and cook for a few minutes until they start to break down.
Add the cubed potatoes, sliced carrots, and chicken or vegetable broth to the pot. Season with salt and pepper to taste. Stir everything together.
Reduce the heat to low, cover the pot, and simmer for about 30-40 minutes, or until the meat is cooked through and the potatoes and carrots are tender.
Once the curry is ready, remove it from the heat. Ladle the curry into the hollowed-out bread loaf, filling it generously.
Optionally, garnish with fresh coriander leaves for added flavour and presentation.
Place the reserved top quarter of the loaf back on top to create a lid.
Serve the bunny chow hot, accompanied by the bread chunks for dipping into the curry.
Enjoy your homemade bunny chow!