Classic Bunny Chow

This South African favourite fills hollowed quarters of white bread with a warmly spiced beef and potato curry, using the removed bread as a lid for scooping.

This recipe makes 4 servings and takes about 25 minutes to prepare plus 70 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out large heavy-based casserole with lid, wooden spoon, sharp bread knife, instant-read thermometer. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

5 cm cubes: 700 g (1 lb 9 oz); sunflower oil: 30 ml (2 tbsp); onions, finely sliced: 300 g (10½ oz); garlic, crushed: 12 g (4 cloves); fresh ginger, finely grated: 20 g (1½ tbsp); mild curry powder: 20 g (3 tbsp); ground turmeric: 2 g (1 tsp); chopped tomatoes: 400 g (14 oz); beef broth: 500 ml (2 cups); floury potatoes, peeled and cut into 3 cm chunks: 500 g (1 lb 2 oz); fine salt: 5 g (1 tsp); unsliced rectangular white loaves: 2 small loaves (800 g total) (2 small loaves (1 lb 12 oz total)); fresh coriander, chopped: 20 g (¾ oz).

Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• boneless beef chuck, cut into 2.5 cm cubes — 700 g / 1 lb 9 oz
• sunflower oil — 30 ml / 2 tbsp
• onions, finely sliced — 300 g / 10½ oz
• garlic, crushed — 12 g / 4 cloves
• fresh ginger, finely grated — 20 g / 1½ tbsp
• mild curry powder — 20 g / 3 tbsp
• ground turmeric — 2 g / 1 tsp
• chopped tomatoes — 400 g / 14 oz
• beef broth — 500 ml / 2 cups
• floury potatoes, peeled and cut into 3 cm chunks — 500 g / 1 lb 2 oz
• fine salt — 5 g / 1 tsp
• unsliced rectangular white loaves — 2 small loaves (800 g total) / 2 small loaves (1 lb 12 oz total)
• fresh coriander, chopped — 20 g / ¾ oz

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Heat the sunflower oil in the casserole over medium-high heat. Brown the beef chuck in two batches for 6 to 8 minutes per batch, then transfer it to a plate.

Step 2

Lower the heat and cook the onions for 8 minutes until soft and golden. Stir in the garlic, fresh ginger, mild curry powder and ground turmeric for 1 minute, scraping the base so the spices do not catch.

Step 3

Return the beef chuck to the casserole. Add the chopped tomatoes, beef broth and fine salt, bring to a simmer, then cover and cook gently for 35 minutes.

Step 4

Add the floury potatoes, cover again and simmer for 20 to 25 minutes, until the beef chuck is fork-tender, the potatoes yield to a knife and the thickest beef cube reaches at least 63°C/145°F with a 3-minute rest.

Step 5

Halve each white loaf crosswise to make four deep portions. Cut around the soft centre of each portion without piercing the base, lift the bread out in one piece, and reserve each piece as a lid.

Step 6

Stir the fresh coriander through the thick beef curry. Stand each hollowed bread portion upright, ladle in the curry so its sauce soaks into the inner walls, and perch the reserved bread lid on top.

Cooking and safety check

Brown and simmer raw beef until every piece is cooked through; the thickest cube must reach at least 63°C/145°F and rest for 3 minutes, while chuck should also be fork-tender before serving. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use boneless lamb shoulder in place of beef chuck and apply the same 63°C/145°F minimum plus a 3-minute rest; simmer until tender. For a meat-free bunny chow, replace the beef chuck with 480 g (17 oz) drained chickpeas and use vegetable broth; add the chickpeas with the potatoes. Check broth labels for celery. A crusty unsliced gluten-free loaf can replace white bread, but verify that it is certified gluten-free and firm enough to hold the curry.

Standard white bread contains wheat and may contain milk, soy or sesame. Hot curry powder can replace mild curry powder measure for measure for a fierier curry; curry blends vary and may contain mustard, so check the label.

• Use boneless lamb shoulder in place of beef chuck and apply the same 63°C/145°F minimum plus a 3-minute rest; simmer until tender.
• For a meat-free bunny chow, replace the beef chuck with 480 g (17 oz) drained chickpeas and use vegetable broth; add the chickpeas with the potatoes. Check broth labels for celery.
• A crusty unsliced gluten-free loaf can replace white bread, but verify that it is certified gluten-free and firm enough to hold the curry. Standard white bread contains wheat and may contain milk, soy or sesame.
• Hot curry powder can replace mild curry powder measure for measure for a fierier curry; curry blends vary and may contain mustard, so check the label.

Allergen notes

No major allergen is inherent in the core ingredients listed, but check every packaged ingredient and seasoning blend because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• If the curry is too thin to stay inside the loaf, uncover it and simmer for 5 to 10 minutes; a few crushed potato pieces will thicken the sauce.
• If the beef is still chewy when the potatoes are tender, lift out the potatoes and continue simmering the beef gently until fork-tender, then return the potatoes.
• Leave a 2 cm bread wall and an intact base when hollowing each portion; thinner walls split once they absorb the curry.

Leftovers and storage

Remove any curry remaining inside served bread and discard soggy, handled bread. Cool unused curry promptly in a shallow covered container and refrigerate for up to three days; keep unused bread separately at room temperature in a sealed bag. Reheat only the curry in a saucepan until bubbling and steaming throughout, then spoon it into freshly hollowed bread. Freeze curry without bread for up to three months and thaw in the refrigerator before reheating.

Serving ideas

These sides and finishes suit classic bunny chow without changing the recipe itself.

• Serve with grated carrot, cabbage and onion sambal.
• Offer mango atchar and extra fresh coriander alongside.

Frequently asked questions

Why is bunny chow served in bread?

The hollowed bread is both bowl and accompaniment: it absorbs the curry while the reserved centre is used to scoop up the filling.

Can the bread bowls be prepared ahead?

Do not hollow them far ahead because the cut crumb dries out. Cook the curry in advance, reheat it thoroughly, and prepare the bread just before filling.

Can I use sliced bread?

No. Bunny chow needs a sturdy unsliced loaf with an intact crust and base to contain the curry.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.