Bird’s Eye Bunny Chow

Bunny chow, often referred to simply as a bunny, is a South African fast food dish consisting of a hollowed-out loaf of white bread filled with curry.

Time Serves
55 mins  4




Bunny Chow Curry:

  • 1 tbsp canola oil
  • 1lb chicken fillets (thighs or breast), cubed
  • 1 onion, chopped
  • 1/2 tsp salt
  • 2 garlic cloves, minced
  • 1 inch fresh ginger, peeled and grated
  • 2 tsp, garam masala
  • 1/2 tsp fennel seeds, crushed (optional)
  • 1/2 tsp ground cardamon (optional)
  • 2 tomatoes, chopped



  • 1 red onion, finely chopped
  • 2 fresh Bird’s Eye Chilli, chopped
  • 1/4 cup fresh coriander, chopped
  • 1 tbsp white wine vinegar
  • 1 tsp superfine sugar




Bunny Chow Curry:

Heat the canola oil in a large skillet over medium heat. Add the chicken and sauté until brown, but not cooked through.

Remove from the skillet and set aside.

Add a bit more oil if necessary and sauté the onion with salt, until golden.

Add the garlic, ginger, and spices, and cook until fragrant (about 30 seconds).

Return the chicken to the skillet, add tomato paste and ADF Bird’s Eye Chilli Sauce, and stir to combine.

Add the chopped tomatoes, and vegetable stock. Cover and simmer for about 20 minutes over medium-low heat.

Add the butter beans and continue to simmer for an additional 10 minutes (until the sauce thickens). Stir through cream, if using.



Mix all the ingredients through. Leftovers can be stored in the refrigerator.