Phil McCockin's Cape Town Bunny Chow Cock (Chicken)
Bunny Chow, often just called “Bunny,” is one of South Africa’s most iconic street foods. Born in Durban and beloved in Cape Town, it’s a hollowed-out loaf of bread brimming with spicy curry. Traditionally made with mutton or beans, this version swaps in chicken for a lighter but still fiery twist. The bread soaks up the sauce, the curry is rich and fragrant, and the whole dish is designed to be eaten with your hands — no forks required. It’s messy, fun, and utterly satisfying, whether you’re strolling the streets or gathered at home for a weekend feast.
Servings 2
Calories 515kcal
Ingredients
- 1 small unsliced white bread loaf about 6 inches; soft interior with sturdy crust is ideal
- 2 chicken thighs boneless and skinless, diced into ½-inch cubes
- 1 medium onion finely chopped
- 2 tomatoes chopped into small cubes (or substitute ½ cup canned diced tomatoes)
- 1 tbsp curry powder Durban-style curry powder if available
- ½ cup chicken stock or water, if you want a lighter sauce
- 2 tbsp vegetable oil sunflower or canola works well
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- Optional: 1 green chili or ½ tsp chili flakes for extra heat
- Optional garnish: fresh cilantro lemon wedges
Instructions
- Using a serrated knife, cut the top off the loaf like a “lid.”
- Scoop out the interior of the bread to create a deep cavity, leaving at least ¾-inch of crust all around so it holds the curry.
- Reserve the bread chunks you pull out — they’re perfect for dipping later.
- Heat oil in a large skillet or saucepan over medium heat.
- Add chopped onion and sauté for 5–6 minutes, stirring occasionally, until golden and softened.
- Stir in curry powder (and chili, if using). Cook 1 minute until fragrant, toasting the spices slightly.
- Add diced chicken to the pan.
- Cook for 7–8 minutes, stirring often, until the pieces are opaque and lightly browned on all sides.
- Stir in chopped tomatoes. Cook 3–4 minutes until they break down into a chunky sauce.
- Add chicken stock, salt, and pepper. Stir well.
- Reduce heat to medium-low and simmer gently for 12–15 minutes, stirring occasionally, until the sauce thickens and the chicken is tender.
- Spoon hot chicken curry into the hollowed bread loaf until full.
- Place the bread “lid” back on top for a traditional look.
- Present Bunny Chow immediately, with reserved bread chunks on the side for dipping.
- To eat it street-style, tear off the sides of the loaf with your hands and scoop curry straight out of the bread bowl.
Pro Tips:
- Bread choice matters: Use a small, dense white loaf with a strong crust so it holds the curry without collapsing.
- Spice upgrade: For authentic Durban Bunny, use a masala or Durban curry powder (spicier and deeper than mild supermarket curry powder).
- Tomato texture: Fresh tomatoes give brightness, canned tomatoes yield a thicker sauce — both work, but canned gives more body.
- Don’t skip the onion base: Cook onions long enough to caramelize slightly — they add natural sweetness that balances the tangy curry.
- Bread chunks = gold: The scooped-out bread is the best dipping tool — keep it warm in foil until serving.
- Make it messy: Bunny Chow is meant to be eaten with your hands. Don’t overthink plating — the fun is in tearing, dipping, and savoring.
- Next-day magic: Like most curries, Bunny tastes even better the next day. Make a batch, reheat gently, and refill a fresh bread loaf.
- Variation: Add chickpeas or potatoes to the curry to bulk it up — this is a common street-style adaptation in South Africa.
Nutrition
Calories: 515kcal | Carbohydrates: 15g | Protein: 27g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 1372mg | Potassium: 784mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1173IU | Vitamin C: 21mg | Calcium: 56mg | Iron: 3mg