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.

Why is it called bunny chow?

The name is believed to come from the word “bania,” referring to Indian traders in Durban who popularised the dish. Over time, “bania chow” evolved into “bunny chow.”

Bunny chow recipe (South African Curry in Bread Bowl)

Name: Bunny Chow recipe - Curry in a Bread Bowl
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4
Cuisine: South African
Ingredients: 1 loaf of white bread (unsliced); 500g beef or lamb (cut into chunks); 1 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); 1 cup Greek 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

Scale

1 loaf of white bread (unsliced)

500g beef or lamb (cut into chunks)

1 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)

1 cup Greek yogurt

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Instructions

Prepare the bread: Cut the loaf of bread into quarters and hollow out each piece to create a bowl, reserving the removed bread for serving.
Cook the onions: Heat the vegetable oil in a large pot over medium heat, add the onions and cook until golden brown.
Add the aromatics: Add the garlic and ginger and cook for about 2 minutes until fragrant.
Bloom the spices: Add the curry powder, cumin, coriander, turmeric, paprika and garam masala, stirring for about 1 minute to release the flavours.
Brown the meat: Add the beef or lamb and cook, stirring well, until the meat is browned on all sides.
Add vegetables and liquid: Add the tomatoes and potatoes, pour in the broth, season with salt and black pepper and stir to combine.
Simmer the curry: Bring to a boil, then reduce the heat to low, cover and simmer for 1–2 hours until the meat is tender and the potatoes are cooked through, stirring occasionally and adding more liquid if needed to keep a thick gravy.
Serve: Spoon the curry into the hollowed bread quarters, garnish with fresh coriander and yoghurt, and serve with the reserved bread for scooping.

Prep Time: 25
Cook Time: 60
Category: Main
Method: Simmered / Stewed
Cuisine: South African

Nutrition

Serving Size: 1/4
Calories: 485
Sugar: 11.3 g
Sodium: 1132 mg
Fat: 14.3 g
Carbohydrates: 49.5 g
Fiber: 7.2 g
Protein: 41 g
Cholesterol: 91.8 mg