Bunny Chow (South African Curry served inside Bread)

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Bunny Chow originates from Durban, South Africa, where the immigrant Indian population invented a cheap street-food meal during hard economic times.

Originally vegetables were mainly used instead of meat, but the modern Bunny Chow is typically a spicy Lamb Curry, served in a hunk of crusty bread, with a pickled carrot salad on top.

For the more authentic experience, eat with hands only, using the scooped out bread as a dip.

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Please enjoy my other videos…

Achari Lamb
Aloo Gobi
Base Gravy
Bengali Chicken Curry / Staff Curry
Bunny Chow (South Indian Meat Curry in bread)
Chicken Ceylon
Chicken Dopiaza
Chicken Karahi
Chicken Kashmir
Chicken Korma
Chicken Madras
Chicken Tikka (marinade and cook)
Chicken Tikka Biryani
Chicken Tikka Coriander & Lemon Achari Mirch
Chicken Tikka Dhansak
Chicken Tikka Jalfrezi
Chicken Tikka Masala
Chicken Vindaloo
Garlic Chilli Chicken
Keema Rogan Josh
King Prawn & Mushroom Bhuna
Lamb Pasanda
Lamb Phaal
Lemon Rice
Mix Powder
Pilau Rice
Prawn Pathia
Saag Aloo
Saag Paneer
Simple Vegetable Curry
Special Fried Rice

Other Resources
Al's Kitchen Channel
Al's Kitchen Bombay Potatoes
Al's Kitchen Chicken Tikka Video
Al's Kitchen Lamb Madras
Al's Kitchen Sheekh Kebab
Al's Kitchen Yoghurt and Mint Raita

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23 thoughts on “Bunny Chow (South African Curry served inside Bread)

  1. I bet it tastes great, but maybe if the bread was toasted a bit it would look better at the end?

    1. Yes would look better, but it’s supposed to be soft to soak up the curry gravy. Fair point though.

    2. +MistyRicardo No brah , why’d you cut the bread , leave the top part on whole , let it soak for about 5 mins. then chow it .

    3. +thecouchtripper You would never toast the bread! And you also wouldn’t slice the bread but otherwise a pretty good version.

  2. My wife has rabbits and trust me when I say you don’t want a ‘runnier bunny’!. Looks filling!

    1. And don’t go getting any ideas about rabbit curry. I’m sure your wife has done a head count.

  3. Well done that was brilliant.
    Your take on a bunny chow is so far unchallenged in my palate, s memory and I have eaten many Durban curries and all things Indian.

    1. Well,I cooked your bunny chow recipe Misty and it was the best I have tasted or made.
      The only thing I did differently was to use fresh
      curry leaves.Thanks again

    2. I was born there and emigrated 37 years later.Still do combine the flavours of a Durban curry and a Cape Malay curry,so get a combination of hot,sweet and aromatic,served with an array of sambals including turmeric and sultana flavoured rice.

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