Bunny Chow is a Durban street-food institution β a quarter or half loaf of white bread hollowed out and filled with rich, fiery curry. Invented by the Indian community in Durban in the early 20th century, it is eaten with hands, using the bread 'lid' to scoop up the last of the sauce.
Serves 2
Fry onion in oil until golden. Add masala and cook 1 minute. Add chicken and brown all over. Stir in tomatoes and potatoes with 200 ml water. Simmer 30β35 minutes until chicken is cooked and sauce thick.
Cut the loaf in half crosswise. Pull out the soft inside of each half to create a bowl, leaving a 2 cm wall. Reserve the torn bread as the 'lid'.
Ladle hot curry generously into each bread bowl so it overflows slightly.
Top with the bread lid. Eat with your hands β no cutlery needed.
Use a fresh, soft white loaf that hasn't been pre-sliced.
Beans can replace chicken for a vegetarian version.
Taste and adjust salt at the very end β flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Mutton bunny is the classic Durban original.
Bean bunny (sugar beans) is popular among vegetarians.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas β adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Curry keeps refrigerated 3 days. Fill fresh bread just before serving.
Bunny Chow was created in Durban by Indian traders in the 1940s as a portable, affordable meal for workers. The name's origin is debated β 'bania' (a caste of traders) is the most cited theory.
Most likely from 'bania chow' β food sold by bania merchants β though many theories exist.
Durban masala is quite hot; use mild curry powder for a gentler version.
Yes β most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (520g / 18.3 oz) Β· 2 servings total
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