Bunny Chow

July 22, 2013
0 Ratings
  • Cook time 1 hour
  • Serves 4
Author Notes

A thick curry served in a quarter, half, or full loaf of bread. South Africa's answer to the hot dog. (Adapted from the Travel Bite Blog) —Madeline Grimes

What You'll Need
  • 2 tablespoons vegetable oil
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 large white onions
  • 2 garlic cloves, minced
  • 1 teaspoon finely chopped ginger
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
  • 3 tablespoons garam masala
  • 1 teaspoon cayenne pepper (or more to taste)
  • 2 teaspoons tumeric
  • 2 ground cardamom pods
  • 2 tomatoes, diced
  • 2 cups carrots, diced
  • 2 cups potatoes, cubed
  • 2 large, boneless, skinless chicken breasts
  • 1-2 cups chicken stock or water
  • 2 unsliced loaves of crusty white bread, each cut across in half in the middle and most of inside hollowed out like a bread bowl
  1. Heat the oil in a large saucepan and sauté the cinnamon and bay leaves until fragrant, about 1-2 minutes.
  2. Add the onions and fry until they are almost translucent. Add garlic, ginger, and all of the remaining spices and cook another 1-2 minutes.
  3. Add the carrots, potatoes, chicken, and stock or water. Stir and bring to a low simmer. Cook and cover for about 30 minutes until chicken is tender, stirring occasionally. Remove the bay leaves and cinnamon stick.
  4. Spoon the curry inside the bread.

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Madeline Grimes is a writer living in Brooklyn. She's written for Brooklyn Magazine, Budget Travel,, and Bitch Magazine, among others.

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