Turkey Bunny Chow


This might look like your average, artisan white loaf. Nice, but nothing special. Until…


…you open it up and find a treasure trove! (Of curry.) Bunny chow is a uniquely South African-Indian dish and depending on who you ask, either 1) came about as a handy way to transport food to the field-workers or 2) originated during the apartheid era to supply food through back windows to non-white people who were not allowed to enter certain restaurants and shops. Either way, it’s so delicious and we love dishes which encourage you to eat the container too. So environmentally friendly! The flavours of the curry infuse the bread, but the type of slightly stale bread used ensures that the bread is kept whole, not soggy.

Normally, you would buy bunny chow in quarter, half or full-sized loaves and you can pick between highly-spiced vegetable, mutton or chicken curry. We decided to make a turkey curry filling instead which is leaner, higher in protein but still yummy.

Makes 1 full-sized bunny

1 slightly stale white loaf

For the filling:

400g turkey, cubed
3 tbsp yoghurt
pinch asafoetida
1/2 tsp cumin
1/2 tsp mustard seeds
1/2 tsp fennel seeds
1 medium onion, diced
4 cloves garlic, finely chopped
2 inch piece ginger, finely chopped
pinch turmeric
1/2 tsp chilli powder
1/4 can chopped tomatoes
1 tsp salt
1 tsp garam masala
1 tsp amchoor (dried mango) powder
100 ml water
oil/ghee for frying

  1. In a mixing bowl, mix the turkey and the yoghurt. Cover with cling film and refrigerate for half an hour.
  2. In a saucepan, heat about 1 tablespoon of oil/ghee and when hot, add the asafoetida, mustard seeds, cumin and fennel seeds. Stir once, then add the onion. Cook until the onion is golden and add the garlic and ginger.
  3. After a minute or so, add the turmeric and chilli powder. Stir.
  4. Add the chopped tomatoes and cook until you see the oil separating from the mixture.
  5. Add the turkey-yoghurt mixture from the fridge and add the water. Also add the salt, garam masala and amchoor powder.
  6. Bring to the boil and then simmer. Cover (leaving a slight gap for steam to pass through) and cook for 30 minutes or until the turkey is cooked.
  7. Grab your loaf. Cut it in half and scoop out the insides. Pour the curry into and loaf and cover with the top. Enjoy! (Don’t waste the inside of the loaf – eat with the curry!)

So what do you think? Feel free to share your questions and comments below! We’d love to hear what you have to say.


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