A fresh bread bowl filled with warm and spicy pulled chicken curry. Originally created in Durban, this quick and easy yet super satisfying Bunny Chow meal has become a favourite across South Africa.
Indian Superfood
Indian curry spice is an amazing spice blend rich in health benefits. Containing spices like turmeric, coriander, cumin and pepper it’s no surprise that curry offers the body a surplus of anti-inflammatory compounds, boosts heart health and improves blood sugar levels (just to mention a few of the perks). To top it off, it makes amazing comfort food. You can imagine it, a hot pulled chicken curry served inside the shell of a fresh loaf of bread. Your brain will be boosted by all the super spices and it will put a little fire in your belly.
And I haven’t even started on coconut milk! Curry and coconut milk are a match made in heaven and no other flavour is going to pair as perfectly. Although you can experiment with different creamy bases. Coconut milk also contains antioxidants and anti inflammatory products, strengthens the immune system and helps prevent heart disease. Indian Curry offers a taste sensation that is good for you.
Bunny Chow: Quick and Easy
After bragging about all the health benefits of a curry, I am pleased to be able to say that this recipe is also easy and fast to make. Generally when one sees the word “pulled” the next word is “time”, lots of it. But not for this recipe! Once your chicken is shredded and seared, and you have mixed in the diced potato and coconut milk, it will almost be finished. You can have everyone happily munching away on their Bunny Chow within an hour.
Ingredients
- 800 g Chicken
- 3 tbsp Smoked Paprika
- 3 tbsp Cajun Spice
- 3 tbsp Curry Powder
- 400 ml Coconut Milk
- 2 Potatoes peeled, cubed and cooked
- 1 Loaf of Bread halved
- Olive Oil
Method
🔥 Spice, Shred & Simmer Magic
- Toss the chicken with all the spices and let it soak up the flavour for 30 minutes.
- Heat oil in a hot pan and sear the chicken until beautifully golden. Lower the heat, cover and slow-simmer for 30 minutes until juicy and tender.
- Shred the chicken with two forks, then stir in the cooked potatoes and coconut milk. Let it gently bubble for 10 minutes, adding a splash of water if needed.
- Slice and hollow out the bread to create a crispy bowl, then ladle in the rich, fragrant curry and serve hot.
Bunny Chow with Pulled Chicken
Ingredients
- 800 g Chicken
- 3 tbsp Smoked Paprika
- 3 tbsp Cajun Spice
- 3 tbsp Curry Powder
- 400 ml Coconut Milk
- 2 Potatoes peeled, cubed and cooked
- 1 Loaf of Bread halved
- Olive Oil
Instructions
- Add all the chicken in a bowl and season with the above spices.
- Let it marinate for about 30 minutes.
- Heat a large heavy-based sauté pan over high heat. Add oil to the pan, then add the chicken, sear on all sides. Reduce the heat to low, cover and let it simmer for at least 30 minutes, ensuring it will not burn.
- When chicken is done, pull the chicken in pieces with two forks.
- Add the diced cooked potatoes to the pan along with the coconut milk. Bring the mixture to a simmer.
- Cover and simmer over low heat for 10 min, check occasionally during cooking and add a little water if it seems to be getting too dry.
- While the curry is cooking, slice the bread top and hollow out, creating a cube-shaped bowl. (Be careful to leave enough bread around the edges to keep the structure of the ‘bowl’).
Related: Creamy Milk Tart Baked the Traditional South African Way