Chicken bunny chow is one of those meals that always feels satisfying.
For me, it brings together everything I love about Durban-style food — rich curry, soft potatoes, tender chicken, fresh bread, and that beautiful moment when the gravy soaks into the inside of the loaf. It is hearty, comforting, full of flavour, and perfect when you want something that feels both simple and special.
I love making chicken bunny chow because it is a little lighter and quicker than lamb or mutton, but still full of that proper South African Indian curry flavour. The secret is in the gravy. It must be rich enough to soak into the bread without becoming watery.
This is my Durban-style chicken bunny chow recipe — warm, flavourful and perfect for a family meal.
Serves
4 people
Prep Time
20 minutes
Cooking Time
50 minutes to 1 hour
Ingredients
- 1.2kg chicken pieces, bone-in preferred
- 3 tablespoons oil
- 1 large onion, finely chopped
- 2 tomatoes, grated or finely chopped
- 2 medium potatoes, peeled and quartered
- 2 teaspoons ginger and garlic paste
- 2 sprigs curry leaves
- 1 cinnamon stick
- 2 cardamom pods
- 2 cloves
- 1 bay leaf
- 2 tablespoons Masala Factory Durban Curry Masala or Babez Masala
- 1 teaspoon Masala Factory turmeric powder
- 1 teaspoon Masala Factory chilli powder, adjust to taste
- 1 teaspoon Masala Factory ground cumin
- 1 teaspoon Masala Factory ground coriander
- ½ teaspoon Masala Factory garam masala
- 1 teaspoon salt, or to taste
- 1 to 1½ cups water, plus extra if needed
- Fresh coriander, chopped, for garnish
- 2 fresh white loaves, cut into halves or quarters
Optional Additions
- 1 green chilli, slit, for extra heat
- ½ teaspoon sugar, if the tomatoes are very acidic
- A squeeze of lemon juice before serving
- Masala Factory Carrot and Chilli Pickle on the side
- Masala Factory Crushed Chilli Pickle for extra heat
- Sambals or carrot salad for serving
Method
1. I start with the whole spices
I heat the oil in a large pot over medium heat. Then I add the cinnamon stick, cardamom pods, cloves and bay leaf.
I let them sizzle for a few seconds until the oil becomes fragrant. This gives the curry a warm flavour right from the beginning.
2. I brown the onions
I add the chopped onion and cook it slowly until golden brown.
This step makes a big difference. The onions build the base of the curry, so I like to cook them properly before adding the rest of the ingredients.
3. I add the aromatics
I add the ginger and garlic paste, curry leaves and green chilli if I am using it.
I stir everything for about a minute until the garlic softens and the curry leaves release their flavour.
4. I cook the masala
I lower the heat slightly and add the Durban curry masala, turmeric, chilli powder, cumin, coriander and salt.
I stir the spices into the onion mixture for about 30 to 60 seconds. If the pot looks too dry, I add a small splash of water so the spices do not burn.
This is where the colour and flavour of the curry starts to come alive.
5. I add the tomatoes
I add the grated or chopped tomatoes and cook them down into the masala for about 8 to 10 minutes.
I like to cook the tomatoes until they soften properly and the oil starts to separate slightly from the sauce. This gives the curry a rich, cooked-down flavour.
6. I add the chicken
I add the chicken pieces and stir well so every piece is coated in the masala.
I let the chicken cook uncovered for about 8 to 10 minutes, turning it now and then so the flavour works into the meat.
7. I add the potatoes and simmer
I add the potatoes and 1 cup of water. Then I stir gently, cover the pot and let the curry simmer on medium-low heat for about 35 to 45 minutes.
The chicken should be cooked through, the potatoes should be soft, and the gravy should be rich and thick.
If the curry becomes too dry, I add a little more water. If the gravy is too thin, I cook it uncovered for a few minutes until it thickens.
8. I finish the curry
Near the end, I sprinkle in the garam masala and taste for salt.
I garnish with fresh coriander and let the curry rest for 5 to 10 minutes before serving.
How I Prepare the Bunny Chow
I cut each loaf into halves or quarters, depending on the size I want.
Then I carefully hollow out the middle, keeping the soft bread that I remove. I spoon the chicken curry into the hollowed bread, making sure to add enough gravy so it soaks into the inside of the loaf.
I place the soft bread piece on top or on the side for dipping.
Serving Suggestions
I love serving chicken bunny chow with:
- Carrot salad
- Sambals
- Sliced chilli
- Fresh coriander
- Cucumber salad
- Masala Factory pickles
- Extra gravy on the side
My Cooking Tip
The secret to a good chicken bunny chow is the gravy. It must be thick, rich and full of flavour, because the bread absorbs everything.
I also prefer bone-in chicken for this recipe because it gives the curry more flavour. If you use boneless chicken, it will cook faster, but be careful not to overcook it.
For me, chicken bunny chow is proper comfort food. It is simple, filling, full of flavour, and always brings that Durban feeling to the table.
