Bunny Chow

Experience the bold, mouthwatering flavors of South African Bunny Chow, a street food classic that combines hearty curry with a unique and edible bread bowl. This recipe features tender, spice-infused chicken (or lamb/vegetables for a vegetarian twist) simmered with aromatic onions, garlic, ginger, and a medley of Indian-inspired spices like garam masala, turmeric, and curry powder. Nestled inside a hollowed-out loaf of fresh white or brown bread, the rich, savory curry teams up with soft potatoes and fresh cilantro for a dish that's equal parts comforting and innovative. Perfect for sharing, this one-pot wonder is not just a meal—it's an experience. Whether you're looking for a new dinner idea or a showstopping dish for casual gatherings, Bunny Chow promises to delight with its fusion of flavor and fun presentation.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 g boneless chicken thighs (or lamb/vegetables for a vegetarian version)
• 1 large onion, finely chopped
• 2 tbsp oil (vegetable or sunflower)
• 3 garlic cloves, minced
• 1 tsp ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp turmeric powder
• 1 tsp garam masala
• 2 tsp curry powder
• 1 cinnamon stick
• 2 tomatoes, finely chopped
• 2 medium potatoes, peeled and cubed
• 1.5 cups water or chicken stock
• 1 tsp salt
• 2 tbsp fresh cilantro, chopped
• 1 unsliced loaf of white or brown bread

Directions

Step 1

Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.

Step 2

Stir in the garlic, ginger, ground cumin, coriander, turmeric, garam masala, curry powder, and cinnamon stick. Cook for 1-2 minutes until the spices are fragrant.

Step 3

Add the chicken pieces and cook until they are lightly browned on all sides, about 5 minutes.

Step 4

Stir in the chopped tomatoes and cook for another 5 minutes, allowing the tomatoes to break down and form a rich base for the curry.

Step 5

Add the cubed potatoes and water (or stock), then season with salt. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through.

Step 6

If the curry is too thick, you can add a little more water or stock. If it's too thin, let it simmer uncovered for a few extra minutes to thicken.

Step 7

While the curry cooks, prepare the bread. Cut the loaf into quarters. Hollow out the inside of each quarter, leaving a thick crust to act as a bowl. Reserve the removed bread for dipping.

Step 8

Once the curry is ready, remove the cinnamon stick and stir in the chopped cilantro.

Step 9

Spoon the curry into the hollowed-out bread quarters. Serve immediately with the reserved bread on the side for scooping up the curry.

Nutrition Facts

Serving size	2199.4 grams (2199.4g)

Amount per serving	% Daily Value*
Calories	2953

Total Fat 100.30g	129%
Saturated Fat 21.10g	106%
Polyunsaturated Fat NaNg
Cholesterol 525mg	175%
Sodium 5130mg	223%
Total Carbohydrate 335.80g	122%
Dietary Fiber 22.70g	81%
Total Sugars 25.10g
Protein 176.00g	352%

Vitamin D 35IU	175%
Calcium 462mg	36%
Iron 19mg	106%
Potassium 4159mg	88%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.6%

Protein: 23.9%

Carbs: 45.5%