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Bunny chow

Bunny Chow

A Durban street-food curry served in hollowed-out bread.
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Prep Time 25 minutes
Cook Time 1 hour
Servings: 4
Course: Main Course
Cuisine: South African
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Mains
  • 500 g boneless lamb or chicken cubed
  • 2 tbsp oil
  • 1 large onion chopped
  • 2 tsp ginger-garlic paste
  • 2 tomatoes chopped
  • 1 cup potatoes cubed
  • 1 cup water or stock
  • Salt to taste
  • 1 loaf unsliced white bread
Durban Style Curry Powder
  • Whole Spices:
  • 2 Tbsp Coriander seeds
  • 1½ Tbsp Cumin seeds
  • 1 Tbsp Fennel seeds
  • 1 Tbsp Green cardamom pods
  • 1 tsp Fenugreek seeds
  • ½ tsp Whole cloves
  • 2 Cinnamon sticks
  • 3 Bay leaves
  • 1 Tbsp Dried curry leaves optional but recommended
  • Ground Spices:
  • 5 Tbsp Kashmiri chili powder for color and moderate heat
  • 2 Tbsp Cayenne pepper for intense heat, adjust to taste
  • 1 tsp Ground ginger
  • ½ tsp Ground nutmeg

Equipment

  • 1 Large Pot
  • 1 Bread Knife
  • 1 Ladle
  • 1 Chopping knife To cut vegetables (and meat if not already)
  • 1 spice grinder or a high-powered blender or mortar and pestle To grind whole spices

Method
 

Durban Style Curry Powder
  1. Measure all your whole and ground spices. Keep the whole spices separate from the ground ones initially.
  2. Heat a dry, heavy-based pan or skillet over medium heat. Add all the whole spices including cinnamon sticks, bay leaves, and curry leaves.
  3. Dry roast the spices for about 2–3 minutes, stirring constantly to prevent burning. The spices should become highly fragrant, and you might hear some seeds begin to pop.
  4. Remove the toasted spices from the hot pan and spread them on a plate or tray to cool completely. This prevents them from "cooking" further and preserves their potent flavor.
  5. Once cooled, transfer the whole spices to your method of grinding. Grind them into a fine powder. You may need to use a sieve to remove any unground particles and regrind them.
  6. In a bowl, combine the freshly ground mixture with the pre-ground spices.
  7. Stir or shake the mixture well in an airtight container to ensure all the spices are evenly distributed.
Mains
  1. Heat oil; fry onion until golden.
  2. Add ginger-garlic and spices; cook 1 min.
  3. Stir in meat; brown lightly.
  4. Add tomatoes and potatoes; cook 5 min.
  5. Add water; simmer 30 min until thick and tender.
  6. Cut bread in half; hollow out centre (“quarter loaf”).
  7. Fill cavity with curry and serve with bread top.

Notes

The primary characteristic of Durban curry powder is its heat and vibrant red color. The recipe below makes a hot blend; adjust the chili quantities for a milder version. 
Top with fresh coriander and serve with atchar↗ or sambals↗.
Storing your Durban style curry powder: Transfer the finished curry powder to an airtight glass jar or container. Store it in a cool, dark place for up to several months. For best flavor, use it within a few weeks. 
Nutrition (per serving):
 Calories: 510 | Protein: 29g | Fat: 20g | Carbs: 55g | Fibre: 4g