Bunny chow is a traditional curry dish that originated in Durban. Served as a builder’s lunch. Half a loaf of hollowed-out bread filled with curry. A quick and easy way to feed 4 people.

Turn this hearty and delicious meal into a cute kiddies meal with simple decorations. You’ll be hard-pressed to find a happier meal. 




  • 1 x 200 ml Ina Paarman’s Ready to Serve Creamy Curry Sauce or Butter Chicken Coat & Cook Sauce
  • 2 T (30 ml) Ina Paarman’s Sun-dried Tomato Pesto


  • 1 long French loaf, cut into 4 equal pieces
  • 4 small lettuce or baby spinach leaves

Bunny Garnish

  • cucumber strips for the ears
  • large raisins for the eyes
  • half cherry tomato for the nose
  • half a carrot ring for the mouth
  • flaked almonds for teeth
  • chives for the whiskers

How to:

  • If using a cooked supermarket chicken, no further cooking is needed. Just remove the skin and bones and cut the chicken into small blocks.
  • Raw chicken fillets must be seasoned with Chicken Spice. Lay them flat in a single layer in a frying pan with a lid.
  • Dissolve the Liquid Chicken Stock in the boiling water and pour it into the pan on the side so as not to wash the seasoning off the chicken.
  • Bring to a gentle boil, cover with a lid, and simmer slowly for 5 minutes only.
  • Turn the breasts over, replace the lid, remove from the heat, and leave to stand for another 7 minutes. This gentle method is ideal for cooking chicken breasts. Cooked this way they will never be dry or tough.
  • Remove the lid from the pan and slice the chicken first across the grain and then into cubes. Place in a mixing bowl.
  • Add the Creamy Curry Sauce and Tomato Pesto. Toss to mix.
  • Hollow out the lengths of French loaf leaving about 2 cm of bread at the bottom of each one for a base. Give the base a waterproof lining with small lettuce or baby spinach leaf. Fill the hollowed-out bread with the chicken filling.

Garnish as per picture if desired.

Enjoy a delicious bunny chow!



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Recipe courtesy of Ina Paarman