Bunny Chow (South African Curry in Bread Bowls)

Chicken bunny chow with the hollowed out portion of bread served alongside it.

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Bunny Chow (South African Curry in Bread Bowls)

Bunny Chow is a Durban-style South African curry served in a hollowed out loaf of bread. In this case it’s made with chicken and potatoes, but you could also use lamb, chickpeas or beans. No bunnies were harmed in the making of this bunny chow! If you love curry, you’ve got to try this unique version.

Prep Time25

Cook Time45

Total Time1 10

Course: Main Course

Cuisine: South African

Servings: servings

Calories: 640kcal

Author: Victoria

Ingredients

1 unsliced loaf of white sandwich bread
2 tablespoons vegetable or canola oil
2 bay leaves
1 cinnamon stick
½ teaspoon cumin seeds
1 large onion diced
1 tablespoon minced or crushed garlic
1 ½ teaspoons minced fresh ginger
3 tablespoons garam masala
2 teaspoons ground turmeric
1 teaspoon ground coriander
1 teaspoon kosher salt preferably Diamond Crystal brand (if using another brand start with half the amount then add more later if needed)
½ teaspoon ground cumin
¼ to ½ teaspoon ground kashmiri chilli powder or cayenne pepper
2 medium tomatoes diced
1 ½ pounds boneless skinless chicken breasts, tenders, or thighs cut into bite sized pieces
2 cups chicken broth or water
2 medium potatoes peeled and cubed into 1-inch pieces (about 1 pound)
2 carrots peeled and diced
Fresh cilantro optional for garnish

Instructions

Cut the loaf of bread crosswise into quarters (alternatively you could make 2 large portions by cutting the loaf in half). Hollow out most of the inside of each piece along the cut side leaving a small edge (about ¾-inches) around the sides and the bottom intact to create a bread bowl. Reserve the interior of the bread that was removed for dipping.
Heat the oil in a medium pot over medium-high heat. When hot, add the bay leaves, cinnamon stick, and cumin seeds. The seeds will sizzle and sputter. Stir for 15 to 30 seconds.
Then add the onions and continue to cook, stirring regularly until softened, about 5 minutes. Next, add the garlic, ginger, and all of the spices. Cook for another minute or so, until fragrant but don’t let it burn.
Add the tomatoes, stirring to combine and cook for another minute. Next, add the chicken, stirring to coat with the spices, and cook for a few more minutes.
Add the broth, potatoes, and carrots. Raise the heat to bring to a boil, then reduce the heat to medium. Simmer covered at first for about 5 minutes, then uncovered for another 20 to 30 minutes, stirring regularly. The chicken and the potatoes should be cooked through and the mixture should have thickened and reduced significantly. The amount of reduction to your liquid is a personal preference, but keep in mind that if it’s too runny it will make the bread soggy, but too dry and you won’t have sauce for dipping.
Remove the cinnamon stick and bay leaves. Taste and adjust seasoning as needed. Serve the curry in the hollowed out portions of bread and top with chopped fresh cilantro, if desired, for some color.

Notes

This recipe yields two half bunnies or four quarter bunnies depending on your preference. I think a quarter bunny is more than satisfying enough for me, but if you have a big appetite, cut the bread into halves instead of quarters and enjoy!
Use a sharp serrated knife, like a bread knife, to portion your loaf of bread into pieces. I use a smaller serrated paring knife to actually carve out the inside of my bread pieces, cutting along the inside edges all the way around, about ¾-inch from the edge. Then I use my fingers to gently pry the interior out from the bottom, making sure I leave a thick base of bread at the bottom.
You can cook your curry filling a day or two in advance and refrigerate in a covered container until needed. Gently reheat on the stovetop in a pot over medium-low to medium heat. Add water as needed to ensure the filling does dry out or scorch to the bottom of the pot. It will thicken both as it cools and reheats, so definitely add water a little at a time during this reheating process until your curry is heated through and at the right consistency.
The nutritional information for this recipe is an estimate based on the assumption that some of the interior of the bread is scooped out but not necessarily consumed.

Nutrition