Bunny Chow Recipe

Bunny Chow Recipe

Bunny Chow Recipe



If preferred you can simply reheat some left-over curry and a dash of oil

1 onion - finely chopped

pinch masala or hot curry powder

1 tsp chilli powder

500g boneless lamb, mutton, beef or chicken cut into cubes or strips

(or minced beef if preferred)

3 cloves garlic - crushed or chopped

1 tsp fresh ginger - finely chopped or grated

1 can chopped tomatoes

2 potatoes - cut into small cubes

2 carrots - cut into slices

Small amount of liquid stock or water (depending how dry you prefer it)

½ tsp sugar

1 tsp salt

½ tsp black pepper

1 loaf fresh white bread - uncut

2 fresh tomatoes - sliced

1 punnet fresh coriander leaves - to serve



  • Heat the oil in a large pan over a medium heat and fry the onion for about 5 minutes until soft. Then add the masala and (optional) chilli powder and fry for 1–2 minutes until mixture becomes sticky
  • Add a small amount of stock or water to stop from burning
  • Add the meat, garlic and ginger, and stir-fry for about 1 minute
  • Add the tinned tomatoes, chopped potatoes and carrots, sugar, salt and pepper, then stir to loosen any sticky bits on the bottom of the pan
  • Cover with a lid and simmer over a medium heat for about 30 minutes, stirring occasionally. it means your potjie is too dry
  • Add some stock or water according to your preference
  • After 30 minutes, take off the lid and stick a fork into the potatoes to make sure they’re cooked through
  • As soon as the potatoes are soft, the meal is essentially ready
  • Cook uncovered for a few minutes to allow the sauce to become a thick gravy, then remove from heat 
  • Cut the loaf of bread into quarters and scoop or cut out the centres of each quarter loaf - creating a ‘bowl’ of bread for the curry
  • Fill the hole of each quarter loaf with the curry and sauce
  • Serve the scooped out bread and a salad of tomato and fresh coriander leaves on the side

Sooo yummy! Pick it up in your hand to eat – a bit messy but a great tasting lunch