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Vindaloo Bunny Chow

Vindaloo Bunny Chow

Published on 27 May 2020 | In | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
    • Difficulty Level

Bunny Chow is an Indian dish, however, strangely enough it is only found in South Africa.  It really is one of the most famous street foods in that country – and one of my absolute favourite dishes in the world.  It is not elegant by any stretch of the imagination, but I would venture a guess that even the queen of England would secretly tuck into this dish, with her bare hands, if she could get the chance!

Do not let the name fool you – it has absolutely nothing to do with little bunnies, or rabbits or any fluffy little animal.  I have no idea why it is called bunny chow, because it is basically your favourite Indian curry served in a hollowed out half load of white bread, served with mango achar.  Find my Mango Achar recipe here.

It really is heaven!

If using pork or beef, see my Curry-Meat Technique by clicking here. You will NOT use this technique if you are making the recipe with chicken

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Ingredients

  • 1 kg Beef, Pork Shoulder or Lamb (cook using my Curry-Meat Technique by clicking here) or Chicken Thighs (on the bone)
  • 1 tsp Cayenne Pepper
  • 2 Tbsp paprika (not smoked)
  • 1/2 tsp Turmeric powder
  • 2 Tbsp Coriander Seed, ground
  • 1 tsp Cumin, ground
  • 1 Tbsp Garam Masala
  • 3 Tbsp Rice oil
  • 1 medium Onion, finely chopped
  • 3 cloves Garlic, crushed
  • 2 Tbsp very finely grated fresh Ginger
  • 3 Tbsp Vinegar
  • 1 cup chicken stock
  • 2 fresh (whole) loaves of ordinary white sandwich bread

Instructions

  1. If you are making pork or beef - Prepare the meat using my Curry-Meat technique - click here for technique.
  2. Put the oil into a deep frying pan or pot large enough to comfortably hold all the ingredients and set over a medium heat on the stove-top.
  3. When the pot is hot add the onion and stir. Cook onions until they are translucent. Stir in the garlic and ginger, and cook for 20 seconds. Add all the spices and stir for 30 seconds making sure the spices do not burn.
  4. Add the chicken stock and vinegar and stir making sure everything is mixed properly.
  5. Add the meat (if beef, lamb or pork prep as in step 1 above) and let it cook (uncovered) so that the liquid can evaporate until a thick sauce clings to the meat - about 20 minutes.
  6. Once the curry is cooked, cut each bread loaf in half, giving you 4 halves. Now with your hands hollow out the bread from the centre of each bread, leaving only the crusts in tact for form a sort of bread basket.
  7. Fill each cavity with the curry and serve with the excess bread (that was taken out of to form the hollows) and mango achar - Find my Mango Achar recipe here.

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