Name: Bunny Chow – Durban Curry in a Bread Bowl
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: South African
Ingredients: 500g mutton or lamb (on the bone); 2 large onions, finely sliced; 3 tbsp Durban curry powder; 1 tbsp ginger-garlic paste; 2 large tomatoes, grated; 2 medium potatoes, peeled and cubed; 1 fresh white bread loaf (quarter per person); Salt to taste

Ingredients

Main Ingredients

500g mutton or lamb (on the bone)
2 large onions, finely sliced
3 tbsp Durban curry powder
1 tbsp ginger-garlic paste
2 large tomatoes, grated
2 medium potatoes, peeled and cubed
1 fresh white bread loaf (quarter per person)
Salt to taste

How To Make Bunny Chow – Durban Curry in a Bread Bowl the Master Chef Way

Step-by-step Bunny Chow – Durban Curry in a Bread Bowl

Step 1: Sauté the onions in oil until deep golden brown – this takes about 10-12 minutes. Add the ginger-garlic paste and curry powder, fry for 1 minute.
Step 2: Add the mutton and brown all over. Stir in the grated tomatoes and 1 cup of warm water. Simmer for 30 minutes.
Step 3: Add the cubed potatoes and cook until the meat is tender and the gravy has thickened, about 20 more minutes.
Step 4: Hollow out each bread quarter, leaving a thick wall. The bread removed can be used for dipping.
Step 5: Fill each bread hollow with the curry and top with chopped fresh coriander and grated carrot.

Serving suggestion for Bunny Chow – Durban Curry in a Bread Bowl

Serving Suggestions and Variations

Traditional ways: Eat with your hands – tear off bits of bread to scoop up the curry. No cutlery needed.

Modern twists:

Fusion: Use chicken thighs for a quicker version
Low-carb: Add a boiled egg on top
Extra veg: Use sourdough for a trendy twist
Spice level: Add extra chilli for more heat

Master Tips for Success

Meat choice: Mutton on the bone gives the best flavour – the marrow thickens the gravy.
Bread freshness: Use a fresh loaf – stale bread won't soak up the gravy properly.
Gravy thickness: Don't make it too dry – the bread needs liquid to absorb.
Make-ahead: Freeze leftover curry for up to 3 months. Thaw overnight in the fridge and reheat gently.

The Heritage of Bunny Chow – Durban Curry in a Bread Bowl

Bunny chow was invented in Durban during the 1940s by Indian hawkers who sold curries to workers without plates.

The name comes from the 'Banias' (Indian merchants) who sold them, and the 'chow' meaning food.

Today it's a Durban icon, celebrated at the annual Bunny Chow Festival.

👉 Browse all 100 Master Chef South African recipes for more inspiration and cooking ideas.