Bunny Chow Durban Curry

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A legendary South African street food born in Durban, Bunny Chow is a hollowed-out quarter loaf of white bread filled to the brim with a fiery, aromatic curry. The bread soaks up the spiced gravy as you eat, making every bite a perfect mix of fluffy bread and saucy masala.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 70 gCarbs
• 6 gFiber
• 9 gSugar
• 34 gProtein
• 940 mgSodium
• 720 mgPotassium
• 120 mgCalcium
• 5 mgIron
• 18 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the Durban Curry

• 2 tbsp sunflower or canola oil
• 2 large onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2-4 green bird's eye chilies, slit lengthwise
• 8-10 fresh curry leaves
• 1 tbsp ground coriander
• 2 tsp ground cumin
• 2 tsp hot chili powder (or to taste)
• 1 tsp turmeric powder
• 3 tbsp Durban curry masala (or garam masala)
• 600 g boneless chicken thighs, cubed
• 2 large ripe tomatoes, finely chopped
• 1 tsp brown vinegar
• 1 tsp sugar
• 1 tsp salt, or to taste
• 1 large potato, peeled and diced (optional)
• 1/2 cup warm water
• Fresh coriander, chopped, to finish

For the Bread

• 4 unsliced white bread loaves (quarter loaves, about 10 cm tall)
• Extra bread for serving

Directions

1. Heat the oil in a heavy-bottomed pot over medium heat. Add the chopped onions and cook slowly for 10-12 minutes, stirring often, until deeply golden brown and caramelized; this builds the flavor base of the curry.
2. Stir in the ginger-garlic paste, slit green chilies, and curry leaves and fry for 1 minute until fragrant. Add the coriander, cumin, chili powder, turmeric, and Durban masala and toast the spices for 30-45 seconds, adding a splash of water if they stick.
3. Add the cubed chicken and diced potato, season with salt, and stir to coat in the spice paste. Cook for 5-6 minutes until the chicken turns opaque and the potatoes start to color on the edges.
4. Pour in the chopped tomatoes, brown vinegar, and sugar. Stir well, cover, and simmer on low heat for 15 minutes until the tomatoes break down into a thick sauce.
5. Uncover, add the warm water, and continue to simmer uncovered for another 10-12 minutes until the curry is rich, the chicken is tender, and the gravy coats the back of a spoon. Taste and adjust salt and chili. Finish with a generous handful of chopped coriander.
6. While the curry simmers, prepare the bread bowls. Using a serrated knife, slice off the top quarter of each loaf to form a lid. Gently hollow out the soft inner crumb, leaving a sturdy bread shell about 1 cm thick; reserve the torn bread for serving.
7. Just before serving, give the curry a final stir. Place each hollowed loaf on a plate and fill to overflowing with the hot Durban curry, mounding it generously above the rim.
8. Serve immediately with the bread lid set beside or on top of the curry, plus a small pile of the reserved torn bread for scooping up every drop of gravy.

Cook’s Notes

• True Durban curry gets its heat from bird's eye chilies and masala; adjust the chili powder to your tolerance but don't skip the green chilies for authentic flavor.
• Browning the onions slowly until dark golden is non-negotiable; this is where the curry's deep color and sweet-savory backbone comes from.
• Use slightly stale or day-old white bread if possible so the loaf holds its shape when filled; very fresh bread can turn soggy and collapse.
• Traditionally made with mutton or lamb on the bone, but boneless chicken thighs stay juicy and shorten the cooking time beautifully.
• Eat Bunny Chow with your hands: tear off pieces of the lid or torn bread and scoop the curry from the bowl, working your way down to the bottom-soaked bread last.

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