This recipe brings together two beloved South African classics—Roosterkoek and Bunny Chow—into one extraordinary dish: the Roosterkoek Bunny Chow. Perfect for those craving a taste of home, this recipe combines the iconic flavors of a braai with the hearty comfort of a Durban-inspired curry.
Instead of the traditional loaf of bread, this version uses homemade Roosterkoek as the vessel, giving the dish a smoky, grilled twist that pairs beautifully with a richly spiced curry. Whether you’re reminiscing about South African street food or simply looking to try something new, this recipe is sure to impress.
What is a Roosterkoek Bunny Chow?
Bunny Chow is a well-known South African dish, famous for its hollowed-out bread filled with fragrant curry, especially popular as street food in Durban. This version swaps out the usual bread loaf for Roosterkoek, a traditional bread cooked over coals. The result? A slightly charred, smoky bread that perfectly complements the hearty curry filling.
This recipe is simple enough for beginners but still delivers incredible flavour. It walks you through making Roosterkoek from scratch and preparing a delicious chicken curry filling, with options to customise to your taste.
Ingredients you’ll need
To make this dish, you’ll need ingredients for both the curry and the Roosterkoek bread.
For Roosterkoek dough:
- 4 cups all-purpose flour
- 1 packet (10g) instant yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons olive oil or melted butter
- 1 ½ cups lukewarm water
For the chicken curry:
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 3 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 lbs (900g) chicken thighs, diced
- 1 can (400g) chopped tomatoes
- 2 large potatoes, peeled and cubed
- 1 cup chicken broth or water
- Salt and pepper, to taste
- Fresh cilantro for garnish
Feel free to adapt the curry by using lamb, beans, or even chickpeas for a vegetarian option.
How to make Roosterkoek Bunny Chow
Step 1: Prepare the Roosterkoek
- Activate yeast: In a small bowl, mix yeast, sugar, and ½ cup lukewarm water. Let it sit for 5-10 minutes until frothy.
- Mix the dough: In a large mixing bowl, combine flour and salt. Make a well in the center, add the yeast mixture, olive oil, and remaining water. Mix to form a dough.
- Knead: Knead on a floured surface for 8-10 minutes until smooth and elastic.
- Let it rise: Place the dough in a greased bowl, cover, and leave it in a warm spot for about an hour to double in size.
- Shape and cook: Divide the dough into equal portions, shape into buns, and grill over medium-hot coals for 10-15 minutes, flipping often. Alternatively, cook in a dry skillet over medium heat until golden and cooked through.
Step 2: Cook the Curry
- Sauté aromatics: Heat oil in a pot, then cook the onion until soft. Add garlic and ginger, cooking until fragrant.
- Toast spices: Stir in curry powder, turmeric, cumin, and coriander, letting them bloom for about 30 seconds.
- Add chicken: Add chicken pieces and coat them in the spice mixture, cooking until browned.
- Simmer: Add chopped tomatoes, potatoes, and chicken broth. Season with salt and pepper, bring to a boil, then reduce heat and simmer for 30-40 minutes, stirring occasionally, until the potatoes are tender and the curry thickens. Adjust seasoning as needed.
Step 3: Assemble the Roosterkoek Bunny Chow
- Take a warm Roosterkoek and cut out the top, hollowing out the inside. Save the soft bread for dipping.
- Fill the hollowed-out bread with the hot curry.
- Garnish with fresh cilantro and serve immediately.
A new take on a South African classic with this Roosterkoek Bunny chow
This Roosterkoek Bunny Chow brings together two iconic South African dishes, offering a smoky, flavorful twist on a beloved street food. Whether you’re hosting a braai or simply want to bring a bit of South African flair to your table, this dish is a comforting and nostalgic taste of home.
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