Recipe of the Quarter – Bunny Chow

Bunny chow is a popular South African "fast food" dish that originated in Durban, South Africa. It consists of a hollowed-out loaf of white bread filled with curry—usually made with lamb, chicken, or beans. The bread acts as both a container and part of the dish, soaking up the flavorful curry sauce.

Bunny chow is said to have been invented in the 1940s, when Indian restaurant owners in Durban needed a way to serve curry to workers without utensils. They used bread as a vessel, and the dish quickly became beloved by people of all backgrounds in South Africa. Today, it's a popular street food and has various regional variations.

Ingredients

▢1/2 cup canola or cooking oil

▢1 medium onion

▢2 teaspoons minced garlic

▢1 teaspoons minced ginger

▢1 cinnamon stick

▢1 Tablespoon curry powder or more

▢2-3 curry leaves, diced

▢3 green cardamom pods

▢1 1/2 teaspoon paprika

▢½ teaspoon cayenne pepper, optional

▢2 medium tomatoes, diced

▢1 pound chicken thighs cut into bite-sized pieces, lightly crushed

▢8 ounces of potatoes, cleaned and cut into cubes

▢1 15-ounce can of chickpeas, rinsed and drained

▢11/2 cup cups of chicken broth

▢Salt and pepper to taste

Instructions

Heat oil in a large saucepan over medium heat and add onions, garlic, ginger, cinnamon stick, curry powder, curry leaves, cardamom pods, paprika and cayenne pepper (optional). Stir occasionally for about 2-3 minutes, until onions are translucent.

Add tomatoes, followed by chicken, stir and sauté for about 2-3 more minutes. Add chicken stock.

Next, add potatoes, chickpeas and chicken broth (more, if needed). Bring to a boil and let it simmer until sauce thickens – approximately 25 minutes.

Adjust for salt, pepper and stew consistency. Enjoy!