Bunny Chow-South African Curry

Bunny Chow

Even if this dish was not tasty, I would have still tried it out because of its boss of a name!!!While doing my research on Bunny Chow,I saw a lot of folks given declarations before Starting to talk about the dish and I think its only clear from the name that it could roll the stomach of some folks so let’s address the elephant in the room first

  • This recipe has nothing to do with any kind of hoppers (ahem no bunnies were used to make this duh!)
  • Its not a type of chowmein
  • Its not a south east asian recipe but a fusion indian south african recipe

Most simply put this dish is a curry served inside a hollowed out bread. This isnt a paleo,whole 30 dish but it can be altered to any kind of diet by omitting one or the other ingredients. Make it vegan/vegetarian by substituting chicken with soy chunks soaked in hot water for 10 minutes.You can make it whole 30 and Paleo compliant by omitting the kidney beans.

Bunny Chow
Bunny Chow

This is one of the recipes that has intrigued me since my visit to the Vedanta youth camp two weeks ago and I can’t help but have a go at it.

Just some fun facts about this dish..Bunny in the Bunny Chow probably stands for Bania.The early indian settlers in South Africa probably made this curry and for the lack of a disposable serveware, served it in a hollowed out bread.The piece of bread that’s taken out of the loaf is called virgin and its bad taste to steal somebody else’s virgin.

My inspiration is from http://www.bbc.co.uk/food/recipes/bunny_chow_38916 but I have simplified the dish further.

Bunny Chow-South African Curry

Prep time: 

Cook time: 

Total time: 

Serves: 3-4 servings

Bunny Chow is a south african curry served in a hollowed out loaf of bread.This is an indian fusion curry made by settlers there and which was then adopted as a street food in South Africa
  • Coriander powder-2 tsp
  • Cumin Powder-1 tsp
  • Madras Curry Powder/Garam Masala-1 tsp
  • Onion-1 large-chopped
  • Tomato-2-chopped
  • Kidney beans or Rajma(boiled or out of a can)-1 cup
  • Boneless Chicken-250 gms
  • Potato-2 boiled
  • Chillies-2 red chillies
  • Vinegar-1 tsp
  • Bay Leaf-1
  • Salt to taste
  • Olive oil 1 tbsp
  • Chopped Coriander for Garnish
  1. Pressure cook the kidney beans or the rajma.If you have canned ones then that is also ok.(Check the note for more instructions)
  2. Heat the oil in the pan.Add the bay leaf.
  3. Next, saute the onion and chillies in hot oil till brown.
  4. Add the spices-coriander powder,cumin powder,madras curry powder.
  5. Cook for 2-5 seconds.Make sure the spices don’t burn.
  6. Add the tomatoes and saute for 5-6 minutes.Add 3 tablespoon of water and cook till the tomatoes have softened.Add 1 cup of water,vinegar and the potatoes.Simmer for 10 minutes.
  7. Add chicken and cook for 10-12 minutes on high till the chicken is cooked through.
  8. Turn off the heat ,Garnish with coriander and serve it in a hollowed out bread or just bread rolls.
To pressure cook the beans/Rajma-Soak the beans overnight or for 4-5 hours in water. Pressure cook with 2 tsp salt for 25-30 minutes in four times the water or till the kidney beans/Rajma are tender.



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