Go Back
+ servings
Bread filled with Durban style chicken curry.

Bunny Chow: Durban style chicken curry

Carne Diem Culinary
Bunny chow is a dish originating from Durban in South Africa. Hollowed out loaves of bread are filled with spicy curry in this popular street food. The bread bowl is the perfect vessel for sopping up the curry goodness.
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine African, South African
Servings 4
Calories 365 kcal

Equipment

  • Skillet, pot, or Dutch oven

Ingredients
  

  • 2 loaves White Bread Halved and hollowed out
  • 1 pound Chicken Breasts cubed
  • 2 Tablespoon Ghee
  • 2 teaspoon Olive Oil
  • 1 White Onion diced
  • 2 Tomatoes chopped
  • 2 Potatoes peeled and diced
  • 1 inch Ginger finely diced
  • 4 Garlic Cloves finely chopped on minced
  • 2 teaspoon Tomato Paste
  • 1 cup Chicken Stock
  • Salt
  • Cilantro for garnish
  • 2 Sprigs Curry Leaves Optional

Spice mix

  • 2 teaspoon Curry Powder
  • 2 teaspoon Ground Coriander
  • 2 teaspoon Ground Cumin
  • 1 teaspoon Salt
  • 1 teaspoon Cumin Seeds
  • ½ teaspoon Cayenne Double for a spicier curry
  • 2 Cinnamon Sticks
  • 3 Green Cardamom Pods (optional) lightly smashed

Instructions
 

  • Combine the spice mixture ingredients in a bowl and set aside.
  • Dice the onion, potatoes, ginger, garlic, and tomatoes.
  • Cube the chicken breasts into roughly ½ inch cubes.
  • Heat the ghee and olive oil in a dutch oven or large skillet, over low-medium heat, until melted.
  • Stir in the spice mix and stir constantly until the spices are lightly browned and fragrant.
  • Stir in the onion, garlic, and ginger and stir to combine. Continue to cook until the onion is soft and cooked through, about 5 minutes, stirring occasionally.
  • Increase the heat to medium-high and add in the chicken. Stir to coat the chicken in the seasoning then continue to cook until the chicken is evenly browned but not cooked through.
  • Add in the tomato, tomato paste, diced potato and chicken stock. If using curry leaves, add them in now. Bring to a boil, then reduce heat and simmer for about 20 minutes, partially covered, until the chicken is cooked through and the potatoes are fork tender. If the curry becomes too thick, add in a bit more chicken stock.
  • Cut your bread loaf(ves) in half. Create bowls by cutting or pulling out the center for the finished curry to go in.
  • Fill the bread loaves with the warm curry and dig in. No utensils required.

Nutrition

Calories: 365kcalCarbohydrates: 31gProtein: 30gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 94mgSodium: 840mgPotassium: 1235mgFiber: 6gSugar: 5gVitamin A: 773IUVitamin C: 55mgCalcium: 89mgIron: 3mg
Keyword African, Bread, chicken, Curry, spicy
Tried this recipe?Let us know how it was!