South African Bunny Chow

Get ready to dive into a flavor explosion with South Africa’s iconic Bunny Chow! This vibrant street food is a delicious fusion of cultures, featuring a hollowed-out loaf of bread filled to the brim with your choice of savory curry.

Imagine the soft, crusty bread soaking up rich, aromatic spices from a hearty Durban-style curry—be it lamb, chicken, or even a spicy vegetable medley. Each bite is a comforting blend of textures and flavors, with the bread acting as both a vessel and a tasty side!

What makes Bunny Chow truly special is its versatility. Whether you prefer mild or fiery, meat or vegetarian, there’s a Bunny Chow to satisfy every palate. It’s perfect for sharing or enjoying solo, and it’s always served with a side of tangy sambals to add that extra zing.

Grab a napkin and get ready for a messy, satisfying meal that’s as bold as South Africa itself! You won't just eat Bunny Chow; you’ll experience a taste of culture and community in every mouthful.

Ingredients

• 4 large chicken thigh fillets cut into pieces
• 2 unsliced loaves of white bread
• 1 large white onion, diced
• 1 400g can chopped tomatoes
• 2 garlic cloves, crushed
• 1 tsp. fresh grated ginger
• 2 tsp. garam masala
• 2 tsp. turmeric
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. cayenne pepper
• 2 dried cardamom pods
• 2 bay leaves
• 1 cinnamon stick
• 2 cups potatoes, cubed
• 1 cup diced carrot
• 1 cup chicken stock
• ½ cup fresh coriander

Instructions

1. In a large pan, heat oil and fry onions on a medium heat until they soften.
2. Add garlic and ginger and fry for one minute
3. Add dry spices and fry for a further minute until fragrant.
4. Add the tomatoes, chicken and stock to the saucepan.
5. Stir and bring to a low simmer for about ten minutes
6. Add the potatoes, carrots and cook for a further 20 minutes, stirring occasionally, until the chicken is cooked through.
7. Cut loaves of bread in half and hollow out each half, reserving piece of bread form each
8. Fill with cooked curry, sprinkle with fresh coriander and top with the leftover bread.