Bunny Chow
Durban's iconic street food — a hollowed-out quarter or half loaf of white bread filled with a rich, aromatic curry (mutton, chicken or bean). The bread lid is replaced on top for soaking. Born from the Indian community of Natal.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Heat oil in a heavy pot. Fry onions 10 minutes until golden. Add curry leaves; sizzle 30 seconds. Add garlic and ginger; cook 2 minutes. Add curry powder and turmeric; stir for 2 minutes until fragrant.
About 5 min
Add mutton pieces and toss to coat in the spice mixture. Fry 5 minutes to brown the outside.
About 11 min
Add diced tomatoes; stir and cook 5 minutes. Add enough water to just cover the meat (about 300ml). Season with salt. Cover and simmer for 35 minutes.
About 11 min
Add potato pieces. Cover and cook a further 20–25 minutes until potatoes and meat are very tender and the gravy is thick and richly coloured.
About 11 min
Prepare the bread: cut the crust top off each quarter loaf. Hollow out the inside, leaving about 2 cm of bread walls — reserve the scooped bread as the "lid".
About 11 min
Ladle the hot curry generously into the bread cavity, filling it fully. Place the scooped bread "lid" on top. Serve immediately — eat by tearing pieces of bread from the outside walls and using them to scoop the curry. No cutlery needed.
About 3 min
Nutrition per serving (estimate)
- Calories
- 720
- Protein
- 38 g
- Carbs
- 72 g
- Fat
- 28 g
- Fibre
- 6 g
- Sugar
- 8 g
- Sodium
- 980 mg
Contains: gluten
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Recipe by Boon Tools.