Chicken Bunny Chow
A beloved South African street food classic, this 'bunny chow' features a rich, aromatic chicken curry served in a hollowed-out bread loaf. It's a hearty and flavorful meal, perfect for a casual lunch or dinner.
🧂 Ingredients
- 500g Boneless, skinless chicken thighs or breasts
- 3 tbsp Good quality curry powder or paste(Adjust to your spice preference. A medium-heat Durban curry powder is traditional.)
- 2 large Medium potatoes
- 2 Small, crusty bread loaves (like white sandwich loaves or small sourdough)
- 2 tbsp Vegetable oil or ghee
- 1 large Onion
- 3 cloves Garlic
- 1 tbsp Ginger
- 400g Chopped tomatoes (canned)
- 250 ml Chicken or vegetable broth
- to taste Salt
- a handful Fresh coriander (cilantro)
👨🍳 Instructions
- 1
Heat the oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat (approx. 190°C / 375°F). Add the chicken pieces and brown them on all sides until lightly golden. This should take about 5-7 minutes. Do this in batches if necessary to avoid overcrowding the pot. Remove the browned chicken and set aside.
⏱️ 7 minutes - 2
Reduce the heat to medium (approx. 175°C / 350°F). Add the chopped onion to the same pot and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to burn them.
⏱️ 8 minutes - 3
Add the curry powder or paste to the pot and stir well, cooking for 1-2 minutes to toast the spices and release their aromas. Pour in the chopped tomatoes and stir, scraping up any browned bits from the bottom of the pot.
⏱️ 3 minutes - 4
Return the browned chicken to the pot. Add the cubed potatoes and the chicken or vegetable broth. Stir everything together. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for 30-35 minutes, or until the potatoes are tender and the chicken is cooked through. Stir occasionally to prevent sticking.
⏱️ 35 minutes - 5
While the curry simmers, prepare the bread. Using a sharp serrated knife, carefully cut off the top third of each bread loaf to create a lid. Then, gently scoop out the soft inner crumb from the bottom half of each loaf, creating a hollow cavity. Be careful not to cut through the crust. Reserve the scooped-out bread for dipping or discard.
⏱️ 5 minutes - 6
Once the curry is cooked, taste and season with salt as needed. The curry should be thick enough to coat the chicken and potatoes. If it's too thin, you can simmer it uncovered for a few more minutes to reduce. If it's too thick, add a splash more broth.
⏱️ 2 minutes - 7
Carefully ladle the hot chicken curry into the hollowed-out bread loaves, filling them generously. Place the bread lids back on top. Serve immediately while the bread is warm and the curry is piping hot.
⏱️ 2 minutes
💡 Pro Tips
- ✓For a richer flavor, use chicken thighs. For a lighter option, chicken breasts work well.
- ✓Adjust the amount of curry powder/paste to your desired level of heat. A medium Durban curry powder is traditional.
- ✓Ensure the bread is sturdy enough to hold the curry without becoming soggy too quickly. Slightly stale bread can sometimes work better.
- ✓This is a classic Durban street food, often enjoyed with a side of sambals (chutneys or relishes).
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of frozen peas during the last 5 minutes of simmering for added color and sweetness.
- For extra heat, add a chopped green chili or a pinch of cayenne pepper along with the garlic and ginger.
- Serve with a dollop of plain yogurt or sour cream to cool the heat, if desired.