Chicken Bunny Chow Durban Classic

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Bunny chow was born on the streets of Durban among the Indian South African community, where a hollowed white loaf becomes a portable edible bowl for a rich, fragrant curry. This chicken version keeps the classic bones: curry leaves, warm masala, soft potato, beans, and a crusty bread shell that soaks up every drop of gravy.

Nutrition Facts

Per serving (estimated)

• 780 kcalCalories
• 26 gFat
• 6 gSaturated Fat
• 92 gCarbs
• 7 gFiber
• 9 gSugar
• 46 gProtein
• 940 mgSodium
• 820 mgPotassium
• 170 mgCalcium
• 5.5 mgIron
• 16 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the Durban chicken curry

• 2 tbsp vegetable oil
• 8-10 fresh curry leaves
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp Durban curry masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 medium tomatoes, chopped
• 1 tbsp tomato paste
• 1.5 lb boneless skinless chicken thighs, cubed
• 1 medium potato, peeled and cubed
• 1 cup canned cannellini beans, drained
• 1 cup chicken stock
• 1 tsp salt, plus more to taste
• 1 green chili, slit (optional)

For the bread

• 4 small unsliced white bread loaves (about 6 oz each)

To finish and serve

• 1/4 cup fresh cilantro, chopped
• 2 tbsp store-bought or homemade chutney
• 1 small onion, finely chopped

Directions

1. Heat the oil in a heavy pot over medium heat. Add the curry leaves and chopped onion and sauté for 5 minutes until soft and golden.
2. Stir in the garlic and ginger and cook 1 minute until fragrant. Add the curry masala, turmeric, cumin, and coriander and toast the spices for 30 seconds, stirring constantly.
3. Add the chopped tomatoes and tomato paste and cook 4 minutes until the mixture thickens and the oil begins to separate at the edges.
4. Add the chicken cubes and brown lightly on all sides, about 5 minutes. Stir in the potato so it is coated in the spice base.
5. Pour in the chicken stock, add the slit chili if using, and season with salt. Cover and simmer for 18 minutes until the chicken is tender and the potato is just cooked.
6. Add the drained beans, stir, and simmer uncovered for 5 more minutes to thicken the gravy. Taste and adjust salt. The curry should be thick, not soupy.
7. Meanwhile, prepare the loaves: slice a thick top off each loaf like a lid. Pull out most of the soft inner crumb, leaving a 1 cm wall of bread against the crust so it holds the curry.
8. Spoon the hot chicken curry generously into each hollowed loaf, mounding it slightly above the rim. Reserve the pulled-out bread for serving on the side.
9. Pop the lids back on, scatter fresh cilantro and chopped onion over the top, and serve immediately with extra curry, chutney, and the reserved bread for dipping.

Cook’s Notes

• Use day-old or slightly stale white bread so the walls stay firm and do not collapse under the weight of the curry.
• Authentic bunny chow uses soft unsliced sandwich loaves, not crusty artisan bread; the soft crumb is part of the dish.
• For a deeper color and richer flavor, bloom the masala in a little extra oil and a pinch of sugar before adding the tomatoes.
• If the curry thins out while sitting, let it reduce uncovered for a few minutes; the gravy should be thick enough to scoop with the bread lid.
• Leftover curry tastes even better the next day and can be served over rice for a quick second meal.

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