“Bunny Chow” 🙂 no actually bunny was harmed in the making of this curry! Bunny Chow is a basic curry that was born in South Africa… Everyone has their own version, this is mine! I like Chicken, but you can easily use beef, pork or lamb. Even beans and tofu if you want food without a face!
The thing about Bunny chow is that it is served in bread and you use the yummy soft bread pieces to dip into the curry… it is so delicious and a bit of fun!
I made my very first loaf of white bread for this recipe and was very proud of my achievement, (Thanks Elisabeth) but you could just as easily buy a whole loaf from your local bakery!
Update:- I now use Lailah’s Bread recipe, Her fantastic 900g Loaf is a thermomix sensation… Check out her wonderful website HERE for all things bread and other amazing Thermomix Recipes
There are many different story as to the origin of Bunny chow but we know that migrant Indians living in South Africa during apartheid were unable to carry knives when working so this grew out of that necessity. There are still other stories that “Bunny Chow was around in World War II. So who knows??? Never let a good story get in the way of the truth! 🙂
You can use a whole bread loaf like I have here or you could even do individual ones with rolls if that takes your fancy. Just remember that every “Bunny Chow” is different, so don’t be afraid to use this recipe as a base and develop your own flavours, in turn, creating your own version of “Bunny Chow”.
1 Green Chilli
1 Red Chilli (more if you would like it hotter)
1 large Onion
4 Cloves of Garlic
50g Olive Oil
3 Tablespoons of Garam Masala
1 Teaspoon Coriander
1 Teaspoon Cinnamon
1 Teaspoon Turmeric*
1 Teaspoon Cumin
1 Star Anise
3 whole cardamom pods (bruised)
1/2 Teaspoon fennel seeds
1 Teaspoon Smokey Paprika
1 Teaspoon Paprika
4 Tomatoes (roughly chopped)
1 Tin of Diced Tomatoes
150g of Tomato Paste
50g of Paprika Paste (optional)
1 stock cube (1 Tablespoon of TM Paste)
1 – 2kg of Chicken Thighs, beef, pork or lamb (chopped) it depending on how many you are feeding or two – four tins of drained rinsed beans**
370 g Potato (roughly chopped)
200g Carrots (roughly chopped)
250ml (g) Water
1 Tablespoon of Salt
1 Tablespoon of Sugar
*Please note that turmeric may turn the inside of you lid slightly green… It doesn’t transfer flavour into another dishes after, or effect cooking… it just goes green because turmeric is a very powerful little spice.
** If you are using 2 kg of Meat, you may need to put some of it in the Varoma and place it on the top of the lid, so the bowl doesn’t go over its limit This meat will cook from the steam in the mixing bowl. I also find as the ingredients cooks down I add some meat from the varoma into the mixing bowl if I am cooking for a crowd!
1. Chop onion and garlic and saute in a large hot pan with olive oil.
2. Add all the spices and stir until fragrant.
3. Add pastes and tomatoes and stir to cook out some of the paste.
4. Add meat and all other ingredients (except salt and sugar) and cook on a medium heat for 60 minutes with the lid on. Take the lid off and give it a stir about every 10 minutes to make sure it isn’t sticking. If it is a bit runny half way through remove the lid to allow from some evaporation.
If you are making the vegetarian option, cook the sauce as above, but add the beans in at the half way point so the beans cook in the curry for about 30 minutes.
5. Cut out a whole loaf of bread as shown, or individual rolls and pour “Bunny Chow” into the bread and serve, making sure you have broken up the extra bits of bread around the edge of the loaf.
1. Place onion chilli and garlic and chop 3 seconds/speed 7,scrape down the side of the bowl.
2. Add olive oil and sauté 5 minutes/100 degrees/speed 1.
3. Add all spices and tomato paste, capsicum relish (optional), and sauté 5 minutes/100 degrees/speed 1, scrape the bottom of the bowl to make sure nothing has stuck.
4. Add all other ingredients except salt and sugar and cook 60 minutes/90 degrees/reverse function/speed 1. Please put the mixing basket on top of the lid instead of the mixing cap as this will allow the steam to escape and stop lots of mess.
If you are choosing the vegetarian option place the mixing basket into the mixing bowl and add the tins of beans, after 30 minutes of cooking, this is so they still sit in a bit of the sauce, but don’t go all mushy.
5. Add salt and sugar to taste…I added the amount in the ingredients, but you can taste and see. Stir around with the spatula to evenly distribute in the bowl and cook for another 5 minutes/90 degrees/reverse function/speed 1.
6. While it is on the last 5 minutes… cut out a whole loaf of bread as shown, or individual rolls and pour “Bunny Chow” into the bread and serve, making sure you have broken up the extra bits of bread around the edge of the loaf.
To serve, it can be all hands in, or cut some up and put on individual plates, what ever you prefer. I also sometimes steam some greens and sprinkle them on top, but really it is all about the bread and the curry, so have a night off the extra veggies and enjoy the deliciousness of curry and bread!!!! 🙂
I hope that you really enjoy my versions of bunny chow, but remember it is just a guide, feel free to play around with it for your particular tastes.
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