Introduction
Bunny Chow, a delicious street food hailing from Durban, South Africa, is a hollowed-out loaf of bread filled with a spicy curry. Originally created by Indian South Africans, this flavorful dish combines soft bread with rich, fragrant curry, making it a satisfying and comforting meal. Bunny Chow is typically served with a choice of meat or vegetarian curry and enjoyed by tearing pieces of the bread and dipping it into the flavorful sauce.
Ingredients
- 500 g lamb or chicken (cut into bite-sized pieces)
- 4 small loaves of white or whole wheat bread
- 2 large onions, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder (Durban-style or Madras)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 tablespoon tomato paste
- 2 tomatoes, chopped
- 1 can (400 g) chickpeas or potatoes (for vegetarian version)
- 2 tablespoons vegetable oil
- 1 cinnamon stick
- 4 curry leaves (optional)
- 1 cup chicken or vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
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Prepare the curry:
- In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the cinnamon stick and curry leaves (if using), then sauté for 1-2 minutes until fragrant.
- Add the chopped onions and cook for 8-10 minutes until softened and lightly caramelized. Stir in the minced garlic and ginger, cooking for another 2-3 minutes.
- Add the curry powder, cumin, coriander, and turmeric. Stir for 1-2 minutes to toast the spices and bring out their aroma.
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Cook the meat or vegetables:
- Add the lamb or chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
- For the vegetarian version, add chickpeas or cubed potatoes instead of meat.
- Stir in the chopped tomatoes and tomato paste, then pour in the broth. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour until the meat or vegetables are tender and the sauce thickens.
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Prepare the bread:
- While the curry is simmering, cut the tops off the small bread loaves and hollow out the center, leaving about 1-2 cm of bread around the edges. Keep the hollowed bread pieces aside for serving.
- Chef’s tip: Be careful not to hollow out too much bread, as the bread should hold the curry without breaking apart.
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Assemble the Bunny Chow:
- Once the curry is cooked and thickened, spoon it generously into the hollowed-out bread loaves.
- Garnish with fresh cilantro and serve with the reserved bread pieces for dipping.
- Chef’s tip: For a more authentic experience, let the bread absorb some of the curry sauce before serving to enhance the flavor.
Health Notes
- High in Carbohydrates: Bunny Chow is carbohydrate-heavy due to the bread and curry base, providing plenty of energy but best enjoyed in moderation.
- Rich in Protein: Whether using lamb, chicken, or chickpeas, this dish provides a good source of protein, important for muscle repair and growth.
- Watch the Sodium: Be mindful of the salt and broth used, especially if using store-bought broth, which can be high in sodium.
Serving Suggestions
- Accompaniments: Serve Bunny Chow with a side of cucumber raita or a fresh salad to cool down the heat from the curry.
- Occasions: Bunny Chow is perfect for casual gatherings, game nights, or as a fun, flavorful street food-inspired meal.
- Beverage Pairing: Enjoy with a cold beer or a refreshing yogurt-based drink like lassi to balance the spice.
Tips
- Curry variation: Feel free to use other meats like beef, mutton, or even tofu for a vegetarian option. Adjust cooking times based on the type of protein.
- Bread choice: Use a soft loaf that can absorb the curry sauce well but is sturdy enough to hold its shape.
- Flavor enhancement: Toast the spices before adding the meat or vegetables to maximize their aroma and deepen the flavor.
