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Bunny Chow Recipe

Name: Fat Cake Citys Bunny Chow Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: South African
Ingredients: 3 tbs neutral oil (vegetable or canola); 2 cups onion, finely chopped; 4 cloves garlic, minced; 1 tbs fresh ginger, minced; 2 pieces green chilies, slit (adjust to heat preference); 2 tsp ground coriander; 2 tsp ground cumin; 1 tsp turmeric; 2 tsp curry powder (preferably Madras or Durban style); 0.25 tsp ground cinnamon; 1 tsp paprika or mild chili powder; 2 tbs tomato paste; 14 oz canned chopped tomatoes; 1 lb meat or vegetable of choice, cut into bite-sized pieces (see note); 2 medium potatoes, peeled and cut into 1-inch chunks (optional); 1 cups water or stock; 1 tsp salt; 0.5 tsp black pepper; 0.25 cups fresh cilantro, chopped; 4 pieces lemon or lime wedges (for serving); 2 loaves white bread loaf (unsliced South African quarter loaf or small boule) or large sandwich loaf; 4 tbs unsalted butter or margarine; 2 tbs garlic butter (optional, for smear); 0.5 cups sweet mango chutney (store-bought or homemade); 2 tsp pickled mango achar or lime pickle (optional); 0 to taste hot sauce or additional chili flakes (to taste)

Inspired by Fat Cake City

Time1h 15m

Serves4

Make Bunny Chow Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Curry (mutton/beef/chicken/vegetable)

3 tbs neutral oil (vegetable or canola)

2 cups Onion, finely chopped

4 cloves Garlic, minced

1 tbs fresh ginger, minced

2 pieces green chilies, slit (adjust to heat preference)

2 tsp Ground coriander

2 tsp Ground cumin

1 tsp turmeric

2 tsp curry powder (preferably Madras or Durban style)

1/4 tsp Ground cinnamon

1 tsp paprika or mild chili powder

2 tbs tomato paste

14 oz canned chopped tomatoes

1 lb meat or vegetable of choice, cut into bite-sized pieces (see note)

2 medium potatoes, peeled and cut into 1-inch chunks (optional)

1 cups water or stock

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 cups Fresh cilantro, chopped

4 pieces lemon or lime wedges (for serving)

Breads (hollowed loaves)

2 loaves white bread loaf (unsliced South African quarter loaf or small boule) or large sandwich loaf

4 tbs unsalted butter or margarine

2 tbs garlic butter (optional, for smear)

Chutney & condiments

1/2 cups sweet mango chutney (store-bought or homemade)

2 tsp pickled mango achar or lime pickle (optional)

0 to taste hot sauce or additional chili flakes (to taste)

Method

Curry (mutton/beef/chicken/vegetable)

Prepare aromatics and spices

Heat a heavy-bottomed pot or skillet over medium-high heat. Add the oil and when hot add the chopped onions. Sauté, stirring occasionally, until the onions are soft and starting to brown, about 8–10 minutes. Add the minced garlic, ginger and slit green chilies and cook for 1–2 minutes until fragrant.

Bloom spices

Lower heat to medium. Add ground coriander, ground cumin, turmeric, curry powder, cinnamon and paprika. Stir constantly for about 30–60 seconds to bloom the spices and prevent burning. Add the tomato paste and cook for another 1–2 minutes, stirring, until it darkens slightly.

Add tomatoes and protein

Pour in the canned chopped tomatoes and stir to combine, scraping any browned bits from the pot. Add the meat or vegetables and the potato chunks if using. Stir to coat everything with the spice-tomato mixture.

Simmer

Add the water or stock, bring to a simmer, then reduce heat to low. Cover and simmer until the meat is tender (chicken 20–25 minutes; beef or mutton 1–1.5 hours) or until vegetables are soft, stirring occasionally. If the curry becomes too dry, add up to 0.5 cup more water. Remove the lid in the last 10 minutes to thicken the sauce if needed.

Finish and season

Season with salt and black pepper, taste and adjust. Stir in chopped cilantro just before removing from heat. Keep the curry hot; it should be spoonable but not too watery when serving (a thick, saucy consistency is ideal for filling bread).

Breads (hollowed loaves)

Prepare loaves

Preheat oven to 350°F (175°C) if you want the bread slightly warmed. Take each loaf and cut horizontally across the top to create a lid about 1–1.5 inches from the top edge. Remove the top pieces and then hollow out the inside, leaving a 1-inch thick shell all around (reserve removed bread for breadcrumbs or serve on the side). Save the lids.

Butter and warm (optional)

Spread butter (and garlic butter if using) inside the hollowed loaves and on the lids. Place the loaves (and lids) on a baking sheet and warm in the oven 8–10 minutes until butter melts and the interior is slightly toasted. This step helps prevent sogginess from the curry.

Assemble

Place a warmed hollowed loaf on a plate. Using a large spoon or ladle, fill the loaf with the hot curry until it is generously filled and saucy. Replace the loaf lid slightly askew on top or serve the lid on the side. Serve immediately with mango chutney, achar and lemon/lime wedges.

Chutney & condiments

Spoon sweet mango chutney into small bowls and place on the serving platter. Offer pickled mango achar and hot sauce at the table. Guests can add chutney and achar to their servings to taste and squeeze lemon or lime over the curry for brightness.