Curry in a Bread Bowl (Bunny Chow)
Recipe type: Dinner
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
Serves: 8 Bowls (4 servings)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 green chili, finely diced
  • ½ inch piece of ginger, peeled and shredded
  • 1 tsp minced garlic
  • 4 chicken breasts, fat trimmed and cut into 1-inch cubes
  • Salt and pepper
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp paprika
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ¼ tsp ground cloves
  • 2 tbsp garam masala (or your favorite masala)
  • 15 oz. or 400 gram can chopped tomatoes
  • 2 tbsp tomato paste
  • 2 cups chicken broth
  • 2 medium potatoes, cut into ½-inch cubes
  • 8 crusty, day-old rolls
  • 1 tbsp chopped cilantro
  1. In a large stockpot or dutch oven, heat the olive oil over medium heat. Add the onion, chili, ginger, and garlic. Cook, stirring occasionally, for 3-5 minutes.
  2. Season the cubed chicken with salt and pepper. Add to the pot and fry for about 2 minutes, until all sides are browned.
  3. Add all the spices and fry for 2-3 minutes until fragrant and all chicken and veggies are coated.
  4. Add the chopped tomatoes, tomato paste, and chicken broth. Stir to combine. Bring to a simmer and reduce the heat to medium-low. Let simmer for 30 minutes.
  5. Preheat your oven to 350 degrees F (180 degrees C).
  6. Add the potatoes and simmer for another 20 minutes.
  7. While the curry is simmering, create bread bowls from the rolls by slicing a top off of the roll, about ½-inch thick, using a serrated knife. Then use the knife to cut about ½-inch from the edge of the roll all the way around, without quite cutting through to the bottom of the roll. Scoop the center bread out with a spoon and save it.
  8. Warm rolls in preheated oven for about 5 minutes, or until just warm and edges are barely toasted.
  9. When curry is done, spoon into bread bowls and serve with tops and centers to scoop the curry. Sprinkle chopped cilantro on top for serving.
I used 1½ chilis because we really like heat. Do the same if you like spicy!
I highly recommend measuring out all your spices into a bowl before you start! It creates less of a scramble once it's time to add them.
The rolls should be a little stale, a day or two old, to hold up to the curry.
Recipe by A Duck's Oven at