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Curry in a Bread Bowl (Bunny Chow)
Bunny chow is a street food from Durban, South Africa that consists of spicy curry served in a quartered loaf of bread.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 green chili, finely diced
- 1/2 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
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/4 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 1/2-inch cubes
- 8 crusty, day-old rolls
- 1 tbsp chopped cilantro
Instructions
- 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.
- Season the cubed chicken with salt and pepper. Add to the pot and fry for about 2 minutes, until all sides are browned.
- Add all the spices and fry for 2-3 minutes until fragrant and all chicken and veggies are coated.
- 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.
- Preheat your oven to 350 degrees F (180 degrees C).
- Add the potatoes and simmer for another 20 minutes.
- While the curry is simmering, create bread bowls from the rolls by slicing a top off of the roll, about 1/2-inch thick, using a serrated knife. Then use the knife to cut about 1/2-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.
- Warm rolls in preheated oven for about 5 minutes, or until just warm and edges are barely toasted.
- 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.
Notes
I used 1 1/2 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.
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.
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