A hollowed-out half loaf of white bread filled with fragrant chicken curry — Durban's legendary street food. The bread soaks up the spicy curry, becoming the best part.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: hollowed-out half loaf of white bread
Garnishes: fresh cilantro, sliced chili
Accompaniments: pickled vegetables
Instructions
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1
Heat the vegetable oil in a large heavy pot over medium heat, add the diced onions and curry leaves, and cook for six to seven minutes until the onions are deeply golden, then add the garlic and ginger and saute for one more minute until fragrant.
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2
Add the curry powder, turmeric, and cumin to the pot, stir into the onions for one minute to toast the spices and create a thick, aromatic paste that will form the flavor foundation of the Durban-style curry.
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3
Add the chicken cubes to the spice paste and stir to coat every piece evenly, then cook for five minutes, turning occasionally, until the chicken is sealed on all sides and has absorbed the golden curry color.
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4
Add the chopped tomatoes and diced potatoes along with the water, stir to combine, then bring to a boil, reduce heat to low, cover, and simmer for thirty to thirty-five minutes until the chicken is tender and the potatoes are soft and the gravy is thick.
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5
While the curry simmers, prepare the bread by carefully hollowing out each quarter loaf with your hands, pulling out the soft interior to create a thick-walled bread bowl, and reserving the removed bread for dipping into the curry.
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6
Ladle the thick chicken curry into each bread bowl until overflowing, replace the bread lid on top, garnish with fresh cilantro, and serve immediately, eating by tearing pieces from the curry-soaked bread walls and scooping up the filling with no cutlery.
Did You Know?
Uses chicken instead of the traditional lamb or mutton. Bunny chow was invented by Indian immigrants in Durban who served curry in bread loaves as a portable meal.
Chef's Notes
Equipment Tips
- large pot
- bread knife
- ladle
Garnishing
fresh cilantro, sliced chili
Accompaniments
pickled vegetables
The Story Behind Bunny Chow
The Story: Bunny chow is a curry served inside a hollowed-out quarter loaf of white bread, born in the Indian community of Durban, KwaZulu-Natal. The name bunny likely derives from Bania, the Indian merchant caste that first prepared and sold the dish. Created in the mid-twentieth century, it emerged as a practical solution for workers who needed a portable, affordable, and filling meal. The bread serves as both container and edible utensil, soaking up the rich curry within.
On the Calendar: Bunny chow is a daily street food in Durban and increasingly across South Africa. It is a fixture at sporting events, late-night gatherings, and casual weekend meals.
Then & Now: Once exclusive to Durban's Indian community, bunny chow has been embraced across all South African communities and has begun appearing in restaurants and food trucks internationally. Fillings now range from traditional bean curry to lamb, chicken, and even cheese.
Legacy: Bunny chow is Durban's gift to the world: a dish that represents the ingenuity of immigrant communities and the power of street food to cross cultural boundaries.
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