Bunny Chow and Its Durban Curry
Experience the bold, flavorful essence of South African cuisine with this classic Bunny Chow recipe, featuring a rich and aromatic Durban Curry. Originating from the vibrant streets of Durban, this dish combines tender chunks of spiced meat or poultry, hearty potatoes, and vegetables simmered in a tantalizing blend of curry powder, turmeric, and warming cinnamon. Served inside a hollowed-out loaf of fresh white bread, this iconic street-food creation doubles as a vessel and a side, soaking up every drop of the luscious curry. Perfectly spiced and utterly comforting, Bunny Chow is both a show-stopping centerpiece and a hands-on culinary delight. Garnished with fresh cilantro, it’s the ultimate fusion of flavor, texture, and tradition. Perfect for weeknight dinners or your next foodie adventure!
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Recipe Information
Ingredients
- 3 tablespoons vegetable oil
- 2 large, finely chopped onion
- 1 tablespoon, finely grated ginger
- 4 cloves, finely minced garlic
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 stick cinnamon stick
- 0.5 teaspoons cayenne pepper
- 4 large, finely chopped tomatoes
- 1 kilogram, cut into chunks beef, lamb, or chicken (your choice)
- 3 medium, peeled and cubed potatoes
- 2 medium, peeled and sliced carrots
- 1 teaspoon, or to taste salt
- 0.5 teaspoons, or to taste black pepper
- 2 cups water or stock
- 3 tablespoons, chopped (plus extra for garnish) fresh cilantro
- 1 large loaf unsliced white bread loaf
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onions and sauté until golden and softened, about 5 minutes.
Stir in the ginger and garlic, cooking for another 1-2 minutes until fragrant.
Add the curry powder, turmeric, cumin, coriander, cinnamon stick, and cayenne pepper. Stir the spices for 1 minute to toast them and release their flavors.
Mix in the chopped tomatoes and cook for 5-7 minutes until the tomatoes break down into a thick paste.
Add the chunks of meat to the pot and stir to coat with the spice mixture. Cook for 5-7 minutes, allowing the meat to brown slightly.
Add the potatoes, carrots, salt, and pepper, followed by the water or stock. Stir well, ensuring the liquid covers most of the ingredients.
Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for 35-40 minutes, stirring occasionally. Ensure the meat is tender and the potatoes are soft.
Stir in the chopped cilantro and adjust the seasoning with additional salt or pepper if necessary.
To prepare the bread, cut the loaf into quarters and hollow out each portion, creating a 'bread bowl' while leaving enough bread at the bottom to hold the curry.
Spoon the curry into the hollowed-out loaf quarters, generously filling them.
Garnish with additional chopped cilantro and serve immediately. Enjoy with the scooped-out bread for dipping!
Nutrition Facts
Calories |
4281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 25.9 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 9838 mg | 428% | |
| Total Carbohydrate | 461.8 g | 168% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 73.6 g | ||
| Protein | 384.0 g | 768% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1216 mg | 94% | |
| Iron | 59.2 mg | 329% | |
| Potassium | 9089 mg | 193% | |
*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.
