Bunny Chow

traditional curry

Bunny Chow

recipe by
kyle johns // appellation & THREE75 BAR + KITCHEN

Bunny Chow is an Indian style curry traditionally made with mutton, potatoes, and beans which is served inside a hollowed-out loaf of white bread, similar to a cob loaf but better.

It originated in the large Indian community of Durban, South Africa which is where I was born. 

The locals there would use the hollowed-out bread to put curry inside before wrapping it in newspaper as a way to transport their lunch working in the sugar cane fields.

Contrary to the name, this has no bunnies involved. Although, I have made it with rabbit before and it was delicious.

This is perfect for winter and can be made without meat, if that is your preference.

The removed bread from the middle is served on the side and used to dip, when that is finished.

You will need to start tearing and eating the “walls” of the bread so, eating with your hands is a must!

This recipe is a favourite of my family’s and I’m excited to share it with you.

>> Bunny Chow, an Indian style curry which originates from the large Indian community of Durban, South Africa


  • 500g mutton or lamb forequarter chops (cut into large bite pieces)
  • 100ml oil
  • 2 cloves
  • 3 bay leaf
  • 2 small cinnamon stick
  • 1 tsp fennel seeds
  • 1 large onion chopped
  • 1 tbsp tomato paste
  • 1 sprig curry leaf
  • 2 tsp of chopped ginger and garlic
  • 1/4 tsp turmeric
  • *4 tblsp masala
  • 1 tsp garam masala
  • 6 medium sized potatoes peeled and cut into 4 pieces
  • 3 sprigs fresh coriander
  • grated medium tomato


Masala is a blend of spices used for curry, usually consisting of cumin, clove, coriander, cinnamon, turmeric, fenugreek, or cardamom. There is actually no such “spice” called curry powder in India because different masala’s are used for different curry’s. Use your favourite blend, and I encourage you to make your own masala according to your taste.


  1. Use a large, flat pot so that there is enough space for the curry to cook.
  2. Heat oil and then add onion saute` until soft, then add the ginger and garlic, allow to fry for a few seconds, then add all the spices – cook on low to medium heat and let the spices toast slightly.
  3. Add tomato paste and cook for 30 seconds. Stir in meat and allow the curry mixture to coat the meat and heat through.
  4. Add the grated tomato and half cup of water, bring to the boil then turn down heat and cover saucepan.
  5. Add the curry leaves and simmer for 10 minutes.
  6. Add more water (if necessary) and add the potatoes.
  7. Cook until meat is tender and potatoes are soft (30 minutes or more), the potatoes should give off starch that will thicken the sauce. Season to taste with salt and sugar.
  8. Cut whole loaf of white bread into quarters, hollow out the middles being careful not tear the bottom, and fill the cavity with curry.
  9. Garnishing with coriander is a must (unless you think it tastes like soap.)
  10. Serve with grated carrot soaked in white vinegar.

Kyle Johns

join us

The Barossa's best stories direct to your inbox...

The people
the places
the experience

Subscribe now

The Barossa's best stories direct to your inbox...

Become a partner of The Barossa Mag

Get in Touch

Leave your details here and we will get in touch with you...