Bunny Chow Extravaganza

Bunny Chow, a uniquely South African dish, originated from the Indian community in Durban. This flavorful meal is traditionally made with a hollowed-out loaf of white bread filled with spicy curry. Bunny Chow is both a testament to the rich cultural tapestry of South Africa and an example of culinary ingenuity. The dish dates back to the apartheid era, when it provided a convenient and hearty meal that could be consumed on the go or at communal gatherings.

Ingredients

• Bread - 1 loaf of white bread (unsliced, as fresh as possible)
• Chicken - 500g boneless pieces (preferably thigh meat)
• Onions - 2 large, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1-inch piece, grated
• Tomatoes - 2 ripe, chopped
• Curry Powder - 2 tablespoons
• Turmeric - 1 teaspoon
• Coriander leaves - a handful, chopped, for garnish
• Potatoes - 2 medium, peeled and cubed
• Vegetable Oil - 2 tablespoons
• Water - 1 cup
• Salt - to taste
• Green Chilies - 2, slit lengthwise

Preparation

Begin by preparing the chicken. Ensure it's washed and cut into bite-sized pieces. Dice the onions and chop the tomatoes. Set aside the ginger and garlic, ready for sautéing. Peeling and cubing the potatoes is also crucial to ensure they cook evenly with the rest of the curry.

Curry Preparation

1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the onions and sauté until they turn golden brown.
3. Stir in the garlic and ginger, cooking for another minute.
4. Add the curry powder and turmeric, stirring to blend the spices with the onions mixture.
5. Introduce the chicken, cooking until it is browned all over, approximately 5-6 minutes.
6. Mix in the tomatoes and green chilies, letting them cook until the tomatoes break down.
7. Add the potatoes and pour in the water. Season with salt to taste.
8. Cover the pot, reduce the heat, and allow the curry to simmer until the potatoes are tender and a fork can easily pierce through them.

This process should take no more than 30 minutes. For optimal timing, set a cooking timer.

Assembly

While the curry simmers, prepare the bread loaf by cutting it into quarters. Hollow out each quarter to create a bread "bowl", being careful to leave a sturdy outer shell. Reserve the removed bread for dipping.

Once the chicken curry is cooked, spoon generous amounts into each bread bowl. Garnish with the chopped coriander leaves to enhance both the aroma and visual appeal.

Enjoying Your Bunny Chow

Enjoy this dish while it’s warm. The handheld nature of Bunny Chow makes it perfect for social gatherings where casual dining is key. Traditionally, it is eaten with your hands, tearing pieces of the bread bowl to dip into the curry—a messy but deeply satisfying method.

Pro Tip: Serve with a refreshing salad or a cool, cucumber-based raita to balance out the heat of the curry. Savor this burst of flavors and appreciate the storied history of Bunny Chow in every bite, reflecting the blend of cultures and a communal spirit.