Bunny Chow with Durban Express

What is Bunnychow?

Bunny chow is a South African fast food dish that originated in the Indian community of Durban. It consists of a hollowed-out loaf of bread filled with curry. The bread used is typically a white bread loaf, and the center is scooped out to make space for the curry filling, which can be made with various ingredients such as chicken, beef or veggies.

Bunny chow has a unique history, believed to have been created by Indian immigrants in Durban who needed a convenient way to carry their lunch to work. The dish has since become a popular street food in South Africa and is enjoyed by people of all backgrounds. Bunny chow is often eaten with one’s hands, tearing off a piece of the bread to scoop up the delicious curry filling. It has evolved over time with different variations and spice levels to suit different tastes.

Also this curry can be cooked using any kind of liquid i.e. coconut milk, water, tomatoes, cream, yoghurt, sour cream etc.

Best used for cooking any kind of meat, seafood, vegetables or lentils.

This 280g jar will cook with approximately 6kg of meat, vegetables or seafood – 30 servings.

Video main picture is shown with our 240g jar of Durban Express Curry Masala ground spice mix. Make 15-20kgs

Video shows how to cook using the curry paste version.

Ingredients

2 tbs oil of your choice
700g chicken thighs, diced into smaller bite sized pieces
2 heaped tbs of Mudgereeba Spices Durban Curry Masala Paste – Medium
2 large tomatoes, diced into bite sized pieces
2 large potatoes, diced into bite sized pieces
½ cup water or chicken stock

Pickled Carrot & Cucumber:
2 large carrots, peeled or julianned
2 lebanese cucumbers or half a large cucumber, peeled and julianned
3 tbs white sugar
3/4 cup apple cider vinegar
¾ cup water

To Serve:
2 large loaves of bread, halved into smaller loaves, top centre removed from the loaves
Fresh coriander leaves

Directions

Heat a large frying pan over a medium temperature. Add 2 tbs of olive oil
When the pan is at temperature, add the curry paste and stir for a few seconds until fragrant.
Add the chicken thigh and allow it to brown and seal for a minute or so before turning it. Once
the chicken pieces are browned and sealed all over, add the tomatoes, potatoes and water. Stir
to combine.
Reduce the temperature to a low simmer and simmer for around 20 minutes or until the chicken
and potatoes are cooked through.

To assemble the Bunny Chow, remove the top centre of the loaves and spoon the curry mixture
into the hole. Serve with the pickled carrot & cucumber off to the side and fresh coriander.

This dish is best eaten with your hands so you can mop up all of the Durban Curry goodness!

Recipes