Bunny Chow
A South African street food classic featuring a hollowed-out loaf filled with spicy curry.
20 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 1 large loaf of unsliced white bread
- 500g chicken or lamb, cubed
- 2 onions, finely chopped
- 3 tomatoes, diced
- 2 potatoes, peeled and cubed
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 green chili, sliced
- 1 cup chicken or vegetable stock
- Fresh coriander for garnish
- Salt to taste
- 2 tbsp vegetable oil
Nutrition Facts
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Instructions
Prepare the bread: Cut the loaf into quarters. Hollow out the center of each quarter, leaving about 1 cm of bread inside to form bowls. Set aside the removed bread for dipping.
Marinate the meat: In a bowl, mix the cubed meat with half of the curry powder, turmeric, and a pinch of salt. Let it marinate for at least 15 minutes.
Cook the base: Heat oil in a large pot over medium heat. Add onions and sauté until golden. Add garlic, ginger, and green chili, cooking for another 2 minutes until fragrant.
Add spices: Stir in the remaining curry powder, cumin, and coriander. Cook for 1 minute to release the aromas.
Cook the meat: Add the marinated meat to the pot. Brown on all sides, about 5 minutes. Then add tomatoes and potatoes, stirring well.
Simmer the curry: Pour in the stock, bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, or until the meat is tender and the sauce has thickened.
Assemble: Spoon the hot curry into the hollowed-out bread bowls. Garnish with fresh coriander. Serve immediately with the reserved bread pieces for dipping.
Chef's Tips
- Bread Choice: Use a dense, sturdy bread like a traditional South African loaf or a sourdough to hold up against the curry.
- Vegetarian Option: Substitute meat with chickpeas or lentils for a delicious vegetarian version.
- Spice Level: Adjust the amount of green chili to control the heat level of your curry.
- Make Ahead: The curry can be made a day in advance and reheated, allowing flavors to deepen.
- Serving Suggestion: Accompany with a side of sambals (diced onions, tomatoes, and chili) for added freshness and crunch.
- Leftovers: Store any leftover curry separately from the bread to prevent sogginess. Reheat gently before serving.
