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 Spice Blend.

5. Toast whole spices in a dry skillet over medium heat until fragrant.

6. Transfer to a spice grinder and grind into a fine powder.

7. Set aside until needed.

8. Cook the Chicken.

9. Season chicken thighs with salt, pepper, and mushroom powder.

10. Heat 2 tablespoons of ghee in a heavy pot over medium heat.

11. Sear the chicken until browned and crispy on both sides.

12. Remove and set aside on a plate.

13. Build the Curry Base.

14. Add another 2 tablespoons of ghee to the same pot.

15. Add curry leaves and sauté until aromatic.

16. Add sliced onions and season with salt and pepper.

17. Sauté until lightly caramelized.

18. Deglaze with a ladle of chicken stock.

19. Make the Garlic-Ginger Paste.

20. In a mortar and pestle, pound garlic and ginger with a pinch of salt into a paste.

21. Add the paste to the pot along with green chilies.

22. Sauté until aromatic.

23. Add the Tomatoes and Spices.

24. Stir in the spice blend and chili powder.

25. Add chopped tomatoes and tomato purée.

26. Cook until the purée begins to caramelize.

27. Deglaze with more chicken stock.

28. Simmer with Potatoes.

29. Add potatoes (peeled or unpeeled, as preferred).

30. Stir to combine and bring to a simmer.

31. Cook until the potatoes are fork-tender, stirring occasionally to prevent burning.

32. Add Back the Chicken.

33. Coarsely slice the rested chicken.

34. Add the chicken and any juices back into the pot.

35. Simmer until the curry thickens slightly and the chicken is cooked through.

36. Taste and adjust seasoning with salt, pepper, or garam masala.

37. Stir in chopped coriander.

38. Remove from heat, cover, and let steep until serving.

39. Assemble the Bunny Chow.

40. Slice loaves of bread in half (you’ll get 4 halves).

41. Hollow out the centers with a knife or your hands—doesn’t have to be perfect.

42. Place the hollowed-out halves on serving plates and keep the soft bread core on the side.

43. Ladle the curry into the bread cavities.

44. Garnish with fresh coriander.

45. Serve immediately with the soft bread cores for scooping and dipping.

Currilicious...

Yummilicious...

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Recipe Video: