Bunny Chow
Experience the bold, mouthwatering flavors of South African Bunny Chow, a street food classic that combines hearty curry with a unique and edible bread bowl. This recipe features tender, spice-infused chicken (or lamb/vegetables for a vegetarian twist) simmered with aromatic onions, garlic, ginger, and a medley of Indian-inspired spices like garam masala, turmeric, and curry powder. Nestled inside a hollowed-out loaf of fresh white or brown bread, the rich, savory curry teams up with soft potatoes and fresh cilantro for a dish that's equal parts comforting and innovative. Perfect for sharing, this one-pot wonder is not just a meal—it's an experience. Whether you're looking for a new dinner idea or a showstopping dish for casual gatherings, Bunny Chow promises to delight with its fusion of flavor and fun presentation.
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Recipe Information
Ingredients
- 500 g boneless chicken thighs (or lamb/vegetables for a vegetarian version)
- 1 large onion, finely chopped
- 2 tbsp oil (vegetable or sunflower)
- 3 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric powder
- 1 tsp garam masala
- 2 tsp curry powder
- 1 cinnamon stick
- 2 tomatoes, finely chopped
- 2 medium potatoes, peeled and cubed
- 1.5 cups water or chicken stock
- 1 tsp salt
- 2 tbsp fresh cilantro, chopped
- 1 unsliced loaf of white or brown bread
Instructions
Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the garlic, ginger, ground cumin, coriander, turmeric, garam masala, curry powder, and cinnamon stick. Cook for 1-2 minutes until the spices are fragrant.
Add the chicken pieces and cook until they are lightly browned on all sides, about 5 minutes.
Stir in the chopped tomatoes and cook for another 5 minutes, allowing the tomatoes to break down and form a rich base for the curry.
Add the cubed potatoes and water (or stock), then season with salt. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through.
If the curry is too thick, you can add a little more water or stock. If it's too thin, let it simmer uncovered for a few extra minutes to thicken.
While the curry cooks, prepare the bread. Cut the loaf into quarters. Hollow out the inside of each quarter, leaving a thick crust to act as a bowl. Reserve the removed bread for dipping.
Once the curry is ready, remove the cinnamon stick and stir in the chopped cilantro.
Spoon the curry into the hollowed-out bread quarters. Serve immediately with the reserved bread on the side for scooping up the curry.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1183 mg | 51% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.2 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 923 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
