South African Chicken Recipe Bunny Chow: Durban Street Food in a Hollowed Loaf

This Durban street food classic transforms a humble loaf of bread into an unforgettable meal. The hollowed-out loaf serves as an edible bowl for a spiced chicken curry that’s rich, aromatic, and deeply satisfying.

I developed this version after testing multiple spice blends to capture the authentic flavors of South Africa. The chicken simmers in a tomato-based curry with a blend of warm, earthy spices that fill your kitchen with an irresistible aroma.

The beauty of this dish lies in its simplicity and portability. The bread soaks up the flavorful sauce, creating a perfect balance of textures—soft, tender chicken and curry paired with the chewy, crusty bread.

Serve it as a hearty lunch or dinner, and watch as it becomes a new favorite. Here’s how to make this iconic dish at home.

Ingredients for South African Chicken Recipe Bunny Chow

A crusty loaf, tender chicken, and bold spices create this Durban street food masterpiece.

The bread is key here. Look for a fresh, unsliced white loaf with a sturdy crust—sourdough works in a pinch, but traditional bunny chow uses white. I grab mine from local bakeries (the day-old stuff is perfect). The chicken thighs stay juicier than breasts during the long simmer. Costco has great pre-cut thighs, or buy whole and trim yourself for better flavor.

No curry powder? Mix 1 tbsp cumin, 1 tbsp coriander, 1 tsp turmeric, 1 tsp ginger, and 1 tsp chili powder for a close substitute. Fresh ginger can be swapped for ground ginger at half the amount. Out of canned tomatoes? Fresh diced tomatoes work, but cook them down first to remove excess liquid. San Marzano canned tomatoes add a touch of luxury if you want to splurge.

The curry tastes even better the next day—3-4 days in the fridge, or freeze for up to 3 months. Hollow out the bread just before serving to keep it from getting soggy. Leftover bread? Toast it and serve on the side for scooping (don’t waste it).

Step-by-Step Instructions for South African Chicken Bunny Chow

Let’s build this iconic dish layer by layer—crispy bread, tender chicken, bold spices.

Step 1: Hollow and Toast the Unsliced White Bread Loaf

Cut the top off the unsliced white bread loaf and carefully hollow out the center, leaving a 1-inch-thick shell. I like to use my fingers to gently pull out the soft bread, being careful not to tear through the crust. Save the removed bread for dipping or making breadcrumbs later.

Place the hollowed loaf on a baking sheet and toast it in a 375°F oven for 5-7 minutes until the inside edges turn light golden brown and crisp. This step ensures the bread holds up to the saucy filling without turning soggy. Let it cool slightly while you prepare the chicken.

Step 2: Sauté Aromatics and Spice the Chicken Thighs

Heat the 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the 1 whole yellow onion (finely chopped) and sauté for 4-5 minutes until translucent and starting to brown at the edges. Stir in the 4 cloves garlic cloves (minced) and 1 tbsp fresh ginger root (peeled and grated), cooking for 1 minute until fragrant.

Add the 1.5 lb boneless, skinless chicken thighs (cut into bite-sized pieces) and cook for 5-6 minutes until the pieces are no longer pink on the outside. Sprinkle in the 2 tbsp curry powder, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp ground turmeric, and 0.25 tsp cayenne pepper, stirring to coat the chicken evenly. Let the spices toast for 30 seconds to deepen their flavor.

Step 3: Simmer the Chicken in Tomato and Broth

Pour in the 1 can canned diced tomatoes (with juices) and 2 tbsp tomato paste, stirring to combine with the chicken and spices. Cook for 2-3 minutes until the mixture thickens slightly and the tomato paste darkens in color.

Add the 1 cup chicken broth and bring to a gentle simmer. Reduce heat to medium-low and let it cook for 15-20 minutes, stirring occasionally, until the chicken is fully tender and the sauce has thickened to a stew-like consistency. The chicken should pull apart easily with a fork when done.

Step 4: Assemble and Garnish the Bunny Chow

Once the chicken mixture is ready, spoon it into the hollowed unsliced white bread loaf, filling it generously. The bread should be crisp on the inside edges but still soft enough to soak up some of the sauce. Press down lightly to help the filling settle.

Garnish the top with the 0.25 cup fresh cilantro (chopped) for a pop of color and freshness. Serve the bunny chow immediately while the bread is still warm and crispy. Cut it into wedges or let everyone tear off pieces of the bread to scoop up the flavorful chicken filling.

Storing and Reheating south african chicken recipe bunny chow

Refrigerator Storage

Let the chicken curry cool completely before storing—this takes about 1 hour at room temperature. Transfer to an airtight container and refrigerate for up to 4 days. I’ve found the flavors deepen beautifully overnight, making leftovers even more delicious. ❄️

Freezer Storage

For longer storage, freeze the chicken curry in a freezer-safe container for up to 3 months. Leave ½ inch of headspace to allow for expansion. The bread should always be hollowed fresh—never store it pre-hollowed, as it will turn soggy.

Reheating the Curry

Reheat the chicken curry in a saucepan over medium-low heat, adding 2-3 tbsp water or broth to loosen the sauce. Stir occasionally until heated through, about 8-10 minutes. This ensures the chicken stays tender and the sauce doesn’t dry out.

Reviving the Bread

If the bread has softened, pop it in a 350°F oven for 5 minutes to crisp it back up. Alternatively, toast slices in a toaster or air fryer at 375°F for 2-3 minutes. This brings back that essential texture contrast. 🔥

Assembling Leftovers

Store the curry and bread separately to maintain freshness. When ready to serve, reheat the curry and hollow a fresh loaf. This keeps the bread from absorbing too much moisture during storage and preserves the dish’s true character.

Frequently Asked Questions