Bunny Chow, often abbreviated to ‘Bunny’, is a popular South African street food dish, usually served in a hollowed out bread roll or loaf. It is made using a hot Durban Curry blend and most likely originates from the Indian population living in the area during the early 1900’s.
2 tbsp cooking oil
4 large chicken thighs, cut into 2-3 cm chunks
100g brown onion, chopped
1 clove garlic, finely chopped
4 tsp Go Spice Ukhari Spice Blend
¼ tsp salt
200g tomatoes, chopped
200g white potatoes, peeled and cut into 2-3 cm cubes
50g frozen peas
1 tsp cornflour mixed with 2 tsp water (optional)
4 large crusty rolls
Add ½ tbsp of the oil to a large pan. Heat the oil over a medium heat, add the chicken and brown for a minute or two, stirring regularly. Remove the chicken from the pan and set aside. Lower the heat to a medium-low.
Add the remaining oil and the onion and fry for 5 minutes until it starts to soften. Add the garlic and Ukhari Spice Blend and stir fry for about 30 seconds. Add the salt and the tomatoes, stir in and then add the water, potatoes, chicken and peas. Cook on a medium heat for 20-25 minutes, stirring occasionally.
The curry need to be not too dry, nor too runny and can be thickened by the cornflour if required. If using, add the cornflour and stir into the pan straightaway to thicken the sauce.
Meanwhile, prepare the rolls. Slice off the top of the crust and set aside. This is your ‘spoon’ to scoop out the curry. Hollow out the bread from inside the bottom half, preferably in one chunk, to be eaten with the curry.
Spoon the curry into the roll and serve with the lid and remaining bread, and an Indian chutney (optional).
Suggested Go Spice Blend: Ukhari