Durban Bunny Chow: Authentic Curry Served in Bread

Bunny chow is a Durban-style South African curry served inside a hollowed-out loaf of white bread. This homemade chicken bunny chow features tender chicken thighs simmered in a mildly spiced sauce and spooned into a quarter loaf, with the soft bread “virgin” served on the side for dipping.

It’s a filling, hands-on meal that’s comforting and slightly messy in the best way. The curry starts mild and family-friendly; add fresh chilli, cayenne or a hotter Durban masala if you prefer more heat.

What is bunny chow?

Bunny chow, often shortened to “bunny” in South Africa, is a curry served inside a hollowed loaf of white bread. The dish began in Durban’s Indian South African community and is commonly filled with mutton, lamb, chicken, beans or vegetables.

Despite the name, it isn’t made from rabbit. The bread serves as both bowl and side, soaking up the curry as you eat.

A few bunny chow facts

• Bunny chow is commonly called a bunny in South Africa.
• A quarter bunny uses a quarter loaf; a half bunny uses half a loaf.
• The soft bread removed from the centre is often called “the virgin” and is served for dipping.
• One possible origin links the name to Durban’s Indian community and the word “bania“, though the exact etymology is debated.

Key ingredient notes and substitutions

The full ingredient list with measurements appears in the recipe card below.

White unsliced sandwich loaf

Traditional bunnies use unsliced white sandwich loaves with square ends (sometimes called government loaves). The square shape helps each bread bowl stand upright and hold the curry. For four quarter bunnies you’ll need two loaves and should use the end pieces for a sturdy base. Avoid rounded loaves unless you’re making mini versions.

Chicken thighs

Skinless, boneless chicken thighs stay juicier than breast and hold up well in a simmered curry. Cut into generous bite-sized pieces so they stay tender.

Durban masala or curry powder

Durban masala gives an authentic Durban flavour but varies from mild to very hot. This recipe uses 4 teaspoons of a mild Durban masala or curry powder. If you can’t find it, use good-quality mild or medium curry powder and add chilli separately to control the heat.

Curry leaves

Fresh curry leaves add a bright, citrusy note. Dried curry leaves can be used but the flavour will be softer. If unavailable, omit them rather than substituting curry powder; they are not interchangeable.

Tinned tomatoes

Chopped tomatoes form the sauce base. Cook them down briefly so the sauce thickens and develops a richer taste.

Sugar

A small amount balances the tomatoes’ acidity without making the curry sweet. It rounds the sauce nicely.

Salt

Season the curry well. The filling should be bold since the bread softens and absorbs the sauce.

How to make bunny chow

1. Dice the chicken thighs into generous bite-sized pieces and chop the onions.

2. Heat the oil in a large saucepan over medium-high heat. Add the onions, cinnamon sticks, bay leaves, curry leaves, cumin seeds and crushed cardamom pods.

3. Reduce heat to medium and cook about 5 minutes, stirring often, until the onions are soft, translucent and just turning light golden.

4. Add Durban masala or curry powder, garam masala, turmeric, ground coriander, garlic and ginger. Cook for 1 minute, stirring and scraping the pan so the spices don’t burn. Reduce the heat if they start to catch.

5. Add the tinned tomatoes and stir into the spices. Cook for about 3 minutes, stirring and scraping often, until the tomato mixture thickens and darkens. Turn the heat down if it starts to catch.

6. Stir in the salt and sugar.

7. Add the chicken, stirring to coat in the sauce. Cook for 2–3 minutes.

8. Add enough water to almost cover the chicken, not fully submerge it, and bring to a gentle simmer.

9. Cover and simmer on low heat for about 30 minutes, or until the chicken is tender. Stir occasionally to prevent sticking. Check at 15 minutes: if it seems too watery, remove the lid and let some liquid evaporate. The final consistency should be thick enough to sit in the bread without flooding it, yet saucy enough to dip torn bread pieces.

Prepare the bread bowl

10. Slice each loaf in half for a “half bunny” or into quarters for “quarter bunnies.” This recipe yields two half bunnies or four quarter bunnies.

11. With a sharp serrated knife, cut a square into each bread piece to create a hollow, leaving a roughly 2cm border around the sides and bottom. Do not cut through the base; it must remain intact to hold the curry. Gently remove the soft inner bread – the “virgin” – and keep it for dipping.

12. Spoon the hot curry into the bread bowls, scatter with fresh coriander and serve immediately with carrot sambal and the soft bread pieces on the side.

Troubleshooting bunny chow

My curry is too runny

Simmer uncovered until it thickens. A thin curry soaks through the bread too quickly.

My curry is too dry

Add a splash of water and simmer gently to loosen the sauce.

My bread went soggy

The filling may have been too thin or assembled too early. Fill the bread just before serving.

My curry tastes flat

It likely needs more salt or a little extra curry powder/masala. The filling should taste bold because the bread softens the flavour.

My curry is too spicy

Stir in a little yoghurt, cream or coconut milk, or serve with extra bread and carrot sambal to mellow the heat.

I can’t find Durban masala

Substitute a mild or medium curry powder, then add chilli to taste.

What to serve with bunny chow

Traditionally, bunny chow is served with carrot sambal and the soft bread removed from the loaf. The sambal adds brightness and acidity to balance the rich curry.

For a simple carrot sambal, combine grated or julienned carrot with finely chopped onion, chopped chilli, a splash of vinegar, a pinch of sugar and salt. Keep it tangy rather than sweet.

Because the bread is substantial, few sides are needed. A cold fizzy drink or other refreshing beverage pairs well.

Top tips

• Prep before you start – measure spices and chop aromatics before heating the pan; curry moves quickly once spices go in.
• Make the curry ahead – flavours deepen after resting. Store the curry separately and fill the bread just before serving.
• Keep the curry thick – simmer uncovered if it needs reducing; a thin curry will soak the bread too fast.
• Season properly – the filling should be boldly seasoned before it goes into the bread, as the loaf will soften the flavour.

Variations

Lamb bunny chow – replace chicken with lamb, add 2–4 cloves and simmer 15–20 minutes longer until tender.

Chicken and potato bunny – add peeled potato chunks with the chicken and simmer until tender.

Bean bunny – use butter beans, kidney beans or chickpeas instead of chicken for a vegetarian option.

Vegetable bunny – use potatoes, sweet potatoes, cauliflower, carrots or chickpeas for a veggie version.

Mini bunny chows – use small square rolls or mini loaves for party portions.

Hotter bunny – add fresh green chilli, cayenne or a hotter Durban masala.

Storage

Assembled bunny chows are best eaten immediately; the bread will continue absorbing sauce and can become soggy. Store leftover curry separately in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave and serve with fresh bread.

The curry freezes well for up to 3 months. Defrost overnight in the fridge and reheat thoroughly before serving. Leftover curry is also excellent served with plain rice.

More South African recipes

If you enjoy South African curry flavours, try other classic dishes such as bobotie, curried mince for vetkoek or beef trinchado. For sides, a curry noodle salad is a popular make-ahead option, and for dessert consider milk tart or malva pudding.