Bunny Chow

Ingredients

Instructions

1. 1

   Prepare all the ingredients first: chop the onion and tomatoes, cube the potato, mince the garlic, grate the ginger, and cut the chicken into bite-size pieces. Slice the white loaf in half crosswise to make 2 deep bread portions, then hollow out the centre of each half, leaving a sturdy 1.5-2 cm wall so it can hold the curry without collapsing.

2. 2

   Heat the oil in a wide saucepan or deep frying pan over medium heat. Add the onion and cook for 4-5 minutes until softened and lightly golden; this builds sweetness for the curry base. Stir in the garlic and ginger and cook for 30 seconds, just until fragrant so they do not catch and turn bitter.

3. 3

   Add the Durban curry powder and turmeric. Stir constantly for 20-30 seconds to bloom the spices in the oil; the mixture should smell deeply aromatic. Add the chicken, salt, and black pepper, then stir for 2-3 minutes until the chicken is coated and starts to lose its raw colour.

4. 4

   Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they soften and begin to break down into a thick masala. This stage is important: the oil should start to separate slightly at the edges, showing the base is properly cooked.

5. 5

   Add the potato and water. Bring to a boil, then reduce to a steady simmer. Cover partially and cook for 15-18 minutes, stirring once or twice, until the potatoes are tender and the chicken is cooked through. The sauce should be rich and spoonable rather than watery; if needed, simmer uncovered for the last few minutes to thicken.

6. 6

   Taste and adjust seasoning if needed. Let the curry stand for 2 minutes off the heat so it settles slightly; this makes it easier to spoon into the bread without soaking it too quickly.

7. 7

   Spoon the hot chicken curry into the hollowed bread halves, making sure each portion gets plenty of sauce and potato. Scatter over the chopped coriander and serve immediately, ideally with the scooped-out bread on the side for dipping.

Nutrition per serving

Notes

• •For a more authentic Durban-style heat, use a hot curry powder; if yours is mild, add a little chilli powder to taste.
• •Do not make the curry too thin, or the bread will become soggy too fast. It should be thick enough to mound slightly in the loaf.
• •The bread removed from the centre is traditionally used to dip into the curry and soak up the sauce.
• •If using chicken breast instead of thigh, reduce the simmering time slightly to keep it juicy.

Background