Bunny chow translates to “rabbit food”, yet this traditional South African dish has nothing to do with rabbit food and, strictly speaking, was developed by Indians. Confusing, isn’t it?
Originally, South African Bunny Chow comes from Durban, one of the largest cities in South Africa. Many people with Indian roots live in Durban and the city is famous for its curries. The South African Bunny Chow is not only very good in taste, but also visually a real eye-catcher: It consists of half a hollowed-out loaf of bread filled with a curry. It is therefore perfect for take-out. No wonder it is one of the street food classics in South Africa. Plus, there’s no waste and it’s traditionally eaten by hand.
In our recipe, we have prepared the bunny chow with chicken. However, it can also be cooked with other types of meat or meat substitutes.
Save the inside of the bread halves and use it for dipping.
Ingredients (serves 2)
- 2 large onions
- 2 tomatoes
- 2 garlic cloves
- 1 tsp coriander
- ½ tsp cumin
- 3 tbsp garam masala
- 2 ground cardamom pods
- 2 bay leaves
- 1 cinnamon stick
- 1 cup water
- 2 cups carrots
- 2 potatoes
- 2 chicken breasts
- 1 loaf of bread
- Dice the onions and fry them in a large pot until they are translucent.
- Finely chop the garlic cloves and add them to the pot with the other spices and fry for a further minute.
- Now dice the tomatoes and mix them with the spices and onions. Cook until you get a paste-like consistency.
- Cut the chicken breasts into strips, dice the potatoes and carrots and add them to the pot with the water. Mix the ingredients with the tomato paste and simmer on a low heat.
- Put a lid on the pot and cook for about 30 minutes until the chicken is tender. Stir occasionally.
- Remove the bay leaves and cinnamon stick.
- Hollow out a loaf of bread and serve the cooked curry in the bread. Can also be served with rice if preferred.