Bunny Chow is one of South Africa’s most infamous dishes. It’s basically a spicy curry ladled into a hollowed-out loaf of bread. It originated in Durban when apartheid laws forbade people of colour from entering restaurants or cafés, so they took to ordering take-out meals from the sides or back doors of restaurants and the loaf formed the perfect takeaway container.
Servings
4
Prep time
Cook time
Recipe
DF
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 5cm fresh ginger, minced
- 1 quill cinnamon
- 4 cardamom pods, bruised
- 1 tbsp mild curry powder
- ½ tsp fennel seeds
- 1 tsp garam masala
- 8 chicken thighs, skinless & boneless, diced
- Sea salt & freshly ground black pepper, to taste
- 1 tbsp honey
- 400g tin diced tomatoes
- 1 sweet potato, peeled & diced
- 1 red capsicum, diced
To Serve - 1 sourdough cob
- ½ bunch coriander leaves, chopped
Method
- In a frying pan with a lid, heat the olive oil over a medium heat.
- Add the onion and sauté for 3–4 mins. Add the garlic, ginger and spices and sauté for another 3-4 mins.
- Now add the diced chicken and sauté for 5 mins or until the chicken is translucent.
- Season with salt and pepper and add the rest of the ingredients. Simmer with a lid on for 30 mins.
- Meanwhile cut the top off a cob loaf and scoop out the bread.
- When the curry is cooked, spoon it into the cob. Scatter over the coriander and serve immediately with the bread from the cob for dipping.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
