Bunny Chow

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I’ve always loved the idea of serving soups, stews, and curries in bread, but I didn’t realize it had a name until a South African friend introduced me to Bunny Chow. This dish, which originated in Durban, South Africa, has a fascinating history.

It’s said to have been created by Indian laborers who worked in the sugarcane fields. They needed a portable way to enjoy their meals, and hollowing out bread to hold curry was the perfect solution. Over time, Bunny Chow became a beloved street food, celebrated for its bold flavors and practicality.

What makes Bunny Chow so special is its ability to merge two comfort foods—bread and curry—into one unforgettable meal. The bread soaks up the spices, creating a soft, flavorful texture, while the curry brings warmth and depth.

In my version, I use a rich homemade spice blend and tender chicken thighs, with Shokupan as the bread of choice. The creamy texture of Shokupan makes it an excellent match for this hearty curry, and the addition of potatoes and curry leaves adds layers of flavor.

If you’ve never tried Bunny Chow, this is your sign to give it a go. It’s an incredibly fun and delicious way to serve curry, whether for a casual weeknight dinner or when you’re entertaining guests.

The hollowed-out bread acts as both a bowl and a utensil, making it a hands-on meal that’s perfect for sharing. Trust me, once you’ve experienced this blend of spices, textures, and tradition, you’ll want to make it again and again.

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Ingredients:

(Serve 4)

• Spice Blend:

• Kashmiri Chilies, 2

• Cinnamon Stick, 1

• Coriander Seeds, 1 TBSP

• Cumin Seeds, 1 TBSP

• Bunny Chow:

• Chicken Thigh Skinless Boneless, 4

• Sea Salt, Pinch

• White Pepper, Pinch

• Mushroom Powder, Pinch

• Ghee, 2 TBSP + 2 TBSP

• Curry Leaves, 20

• Red Onion Finely Sliced, 1

• Chicken Stock Homemade, 500g

• Garlic, 3 Cloves

• Ginger, 2"

• Green Chilies Deseed Finely Sliced, 2

• Kashmiri Chili Powder, 1 TBSP

• Tomatoes Wedged, 2

• Tomato Puree, 2 TBSP

• Potatoes Wedged, 4

• Garam Masala Homemade, 1 TSP

• Coriander Coarsely Chopped, A Handful

• Shokupan Homemade, 2 Loaves

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Equipment:

• Heavy Pot

• Spice Grinder

• Cast Iron Skillet / Pan

• Mortar and Pestle

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Directions:

1. Please visit my "How To Make Shokupan" page for the recipe.

2. Please visit my "How To Make Shahi Garam Masala" page for the recipe.

3. Please visit my "How To Make Chicken Stock" page for the recipe.

4. Prepare the spices.

5. Toast the spices in a skillet over medium heat until aromatic.

6. Transfer to a spice grinder and blitz until powder forms.

7. Set it aside until ready to use.

8. Prepare the Bunny Chow.

9. Season the chicken thigh well with salt, pepper and mushroom powder.

10. In a heavy pot over medium heat, add 2 TBSP of ghee.

11. Once the ghee has melted, sear the chicken until crispy brown on both sides.

12. Remove and transfer onto a plate to rest.

13. In the same pot over medium heat, add another 2 TBSP of ghee.

14. Once the ghee has melted, add in the curry leaves.

15. Saute until aromatic.

16. Followed by the onion.

17. Season with salt and pepper.

18. Saute until lightly caramelized.

19. Deglaze with a ladle of chicken stock.

20. In a mortar, add garlic and ginger.

21. Season with salt and pound them into a paste with a pestle.

22. Add the garlic and ginger paste into the skillet, along with the green chilies.

23. Saute until aromatic.

24. Add in the spice blend and chili powder.

25. Saute until well combined.

26. Next, add in the tomatoes and tomato puree.

27. Saute until the tomato puree is lightly caramelized.

28. Add in the chicken stock and deglaze.

29. Followed by the potatoes.

30. *I like to wash my potatoes thoroghly and keep the skins on. You can peel the potatoes if desired.*

31. Stir to combine well and bring it up to a simmer.

32. Continue cooking until the potatoes are fork tender.

33. Stir occasionally to prevent burning.

34. While the potatoes are cooking, coarsley slice the chicken.

35. Once the potatoes are cooked, add in the chicken and all its juices.

36. Stir to combine well.

37. Bring it up to a simmer.

38. Continue cooking until slightly reduced, or until desired consistency, and the chicken is cooked through.

39. Taste and adjust for seasonings with salt, pepper and garam masala.

40. Garnish with coriander.

41. Remove from heat, cover and steep until ready to serve,

42. During serving, slice the bread into halves. You will get 4 halves.

43. Slice and remove the core of the bread. It does not have to be perfect.

44. Transfer to serving plates.

45. Place the soft core on the side.

46. Ladle the curry into the hallowed bread.

47. Garnish with more coriander and serve immediately.

48. Use the soft core for dipped and mopping up the curry.

49. Enjoy.

Currilicious...

Yummilicious...

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Recipe Video: