Can I use a different type of bread?

While the traditional South African bunny chow recipe uses a loaf of white bread, you can experiment with whole wheat, sourdough, or even a bread bowl if you prefer. The key is to have a sturdy bread that can hold the curry without falling apart.

Can I make this recipe vegetarian or vegan?

Absolutely! Substitute the beef or lamb with vegetables like cauliflower, chickpeas, or lentils. Use vegetable broth instead of beef or lamb broth and replace the yogurt with a dairy-free alternative if making it vegan.

Can I prepare the curry in advance?

Yes, the curry can be made a day ahead and reheated before serving. In fact, the flavours often deepen and improve after sitting overnight.

How do I keep the bread from getting too soggy?

Make sure your bunny chow has a thick consistency, and don’t add too much liquid. Serve the curry immediately after spooning it into the bread bowls to prevent the bread from soaking up too much moisture.

Bunny Chow recipe - Curry in a Bread Bowl

Name: Bunny Chow recipe - Curry in a Bread Bowl
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4
Cuisine: South African
Ingredients: 1 loaf of white bread (unsliced); 500g beef or lamb (cut into chunks); 2 tablespoons vegetable oil; 2 large onions (finely chopped); 4 cloves garlic (minced); 1 inch ginger (minced); 1 can of chopped tomatoes; 2 potatoes (peeled and cubed); 1 cup beef or lamb broth; 2 tablespoons curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric powder; 1/2 teaspoon paprika; 1 teaspoon garam masala; 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 1/4 cup fresh cilantro (chopped, for garnish); 200ml plain yogurt

Description

This South African classic is just amazing. Born within Durban’s vibrant Indian community, it features a loaf of bread hollowed out and generously stuffed with spicy curry. And despite its whimsical name, Bunny Chow has nothing to do with rabbits—it’s actually a nod to the Indian merchant class, possibly derived from the term “bania.” It’s such a tasty way to experience the nation’s diverse culinary heritage!

Ingredients

Units Scale

1 loaf of white bread (unsliced)
500g beef or lamb (cut into chunks)
2 tablespoons vegetable oil
2 large onions (finely chopped)
4 cloves garlic (minced)
1 inch ginger (minced)
1 can of chopped tomatoes
2 potatoes (peeled and cubed)
1 cup beef or lamb broth
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon paprika
1 teaspoon garam masala
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/4 cup fresh cilantro (chopped, for garnish)
200ml plain yogurt

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Instructions

Prepare the Bread:

Cut the loaf of bread into quarters.
Hollow out each quarter to create a bowl, keeping the removed bread pieces to serve alongside.

Cooking the Curry:

Heat the vegetable oil in a large pot over medium heat.
Add the chopped onions and sauté until golden brown.
Add the minced garlic and ginger, and sauté for another 2 minutes until fragrant.

Spice Mix:

Add the curry powder, ground cumin, ground coriander, turmeric powder, paprika, and garam masala to the pot.
Stir well and cook the spices for about 1 minute to release their flavours.

Cooking the Meat:

Add the beef or lamb chunks to the pot, stirring well to coat them with the spices.
Cook until the meat is browned on all sides.

Adding Vegetables:

Add the chopped tomatoes and cubed potatoes to the pot.
Pour in the beef or lamb broth and stir to combine.
Season with salt and black pepper

Simmering:

Bring the mixture to a boil, then reduce the heat to low.
Cover and let it simmer for about 1 to 2 hours, or until the meat is tender and the potatoes are cooked through.
Stir occasionally and add more broth or water if needed to maintain a thick gravy consistency.

Serving:

Spoon the curry into the hollowed-out bread quarters.
Garnish with fresh cilantro and yogurt.
Serve with the removed bread pieces to scoop up the curry.

Prep Time: 20
Cook Time: 150
Category: Dinner
Method: Slow cook
Cuisine: South African