Durban Bunny Chow

A South African street food staple featuring a hollowed-out loaf of bread filled with a spicy, aromatic curry. This dish beautifully blends Indian spices with local flair, offering a hearty and flavorful meal.

Steps

1. Cut the loaf of bread into a rectangular block and hollow out the center, leaving a thick edge for support. 2. Heat oil in a pan over medium heat and add cumin seeds. When they start to sizzle, add chopped onions and sauté until golden brown. 3. Add garlic and ginger paste, cooking for 1 minute until fragrant. 4. Stir in curry powder, turmeric, and chili powder, cooking for 30 seconds. 5. Add diced chicken and cook until browned on all sides. 6. Mix in chopped tomatoes and salt. Cook until the tomatoes soften. 7. Pour in water, bring to a simmer, cover, and cook for 15 minutes until the chicken is tender and sauce thickens. 8. Spoon the hot curry generously into the hollowed bread. 9. Garnish with fresh coriander leaves and serve immediately by tearing off bread chunks to scoop the curry.

1 small white loaf of bread (about 200g) 150g boneless chicken thigh, diced 1 small onion, finely chopped 1 medium tomato, chopped 1 garlic clove, minced 1 tsp ginger paste 1 tbsp curry powder (preferably Durban style) 1/2 tsp turmeric powder 1/2 tsp chili powder 1/2 tsp cumin seeds 100ml water 2 tbsp vegetable oil Salt to taste Fresh coriander leaves for garnish