Bunny chow originated as curry served in hollowed-out bread, which could be passed out of the window and required no utensils. Thankfully, it’s since become a popular street food, ordered out of desire rather than necessity.
This dish originates from Durban, the third biggest city in South Africa, from the dark times of racial segregation by apartheid, when many were prohibited from entering restaurants.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Cal/Serv:
339
Ingredients
FOR THE CURRY
2 Tbsp. olive oil
1 tsp. cumin seeds
1 cinnamon stick
10 fresh of 20 dried curry leaves
1 onion, finely chopped
3 garlic cloves, crushed
3 cm piece fresh root ginger, peeled and finely grated
1 green chilli, deseeded and finely chopped
2 Tbsp. medium curry powder
5 large tomatoes, roughly chopped
2 large floury potatoes, peeled and cut into rough 2cm pieces (550g prepared weight)
400 g tin chickpeas, drained and rinsed
TO SERVE
6 white rolls
Small handful coriander leaves
Directions
Step 1For the curry, heat the oil in a large pan over medium heat. Add the cumin seeds, cinnamon stick and curry leaves and cook for 1min, until fragrant. Stir in the onion and cook for 5min, until slightly softened. Add the garlic, ginger, chilli, curry powder and tomatoes and cook for 2min
Step 2Add the potatoes, chickpeas, 600ml water and some seasoning and bring to the boil. Reduce heat and simmer for 20min, or until the potatoes are tender and the sauce has reduced. Check seasoning.
Step 3To serve, slice the top 1/3 off the bread rolls and remove most of the bread filling from the bases. Divide the curry between the bread bowls and garnish with the coriander. Serve immediately with the bread lids.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
