What’s more local than half a loaf of bread hollowed out and filled to the brim with hearty curry? We’re on board! 

Durban curry bunny chow  

Serves 4  

First mop up the delicious curry using the bread cut out to create the loaf cavity, then move on to the walls of the loaf. 

Ingredients

For the masala spice mix  

¼ cup chilli powder 
1 tsp cayenne pepper 
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground ginger 
½ tsp ground cardamom
½ tsp ground cinnamon
½ tsp fenugreek (optional) 
Pinch of ground cloves  

1kg mutton, on the bone
Salt and milled pepper
¼ cup canola oil 
2-3 sprigs curry leaves 
1 bay leaf 
1 cinnamon stick 
1 star anise 
3 onions, chopped
1 Tbsp garlic and ginger paste
2 Tbsp medium curry powder 
1 tsp ground turmeric
3 salad tomatoes, grated
5 potatoes, peeled and cut into large chunks
2 cups water 
Handful coriander, chopped + extra for serving
2 whole loaves of bread, halved and hollowed out  

Method

1. Combine spice mix ingredients in a bowl. 
2. Season meat and toss with 2-3 Tbsp of the masala spice mix. Set aside. 
3. Add oil to a large pot and fry curry leaves, bay leaf, cinnamon stick and star anise for 2-3 minutes over medium heat. 
4. Add onions and sauté for about 3-5 minutes or until lightly golden. 
5. Stir through the garlic and ginger paste, curry powder and turmeric and fry for 1 minute. 
6. Add another glug of oil, stir in meat and brown for about 6-8 minutes. 
7. Tip in tomatoes and use a wooden spoon to scrape all the bits stuck to the bottom of the pot (the acidity of the tomatoes will help loosen this). 
8. Add potatoes and cook for 5 minutes.
9. Pour in water, add coriander, cover with a lid and simmer gently until meat is tender and sauce has thickened, about 45-60 minutes. 
10. Adjust seasoning and ladle curry into bread halves, making sure to serve with enough of the rich sauce. 
11. Serve topped with chopped coriander. 

Did you know?  

Bunny chow was born as a response to the harsh laws and restrictions placed upon people of colour during the Apartheid regime. Black and Indian labourers needed an affordable and substantial lunch, but were prohibited from buying from restaurants or cafes. Street vendors responded to this need, moving away from the fragile roti that would easily fall apart when paired with delicious curry. Soon, the humble loaf of bread became the star of the show, feeding thousands then, and fuelling thousands now.  

Cook’s tip 

Store the remainder of the masala spice mix in an airtight container in a cool, dry area for up to 3-4 weeks. 

Recipe & styling : Chad January
Photography by: Zhann Solomons

Also read: Madras Beef Curry

The post Durban curry bunny chow   appeared first on MyKitchen.

Turn up the heat with these spicy and delicious curries. These comforting, flavour-packed dishes are the ultimate cure for winter gloom. 

Sweet potato brinjal curry

Serves 4-6

Ingredients

½ cup olive or canola oil
600g baby brinjals, roughly chopped
1 onion, chopped 
1 tsp cumin seeds 
5 cloves garlic, chopped 
2cm knob grated ginger
1 chilli, deseeded and finely chopped
1 tsp ground coriander
½ tsp chilli powder
½ tsp turmeric
1 can (400g) peeled and chopped tomatoes
1 Tbsp sugar
2 large, sweet potatoes, peeled and cubed
1 cup water
½ lemon
Salt and milled pepper
Handful chopped coriander
Bread, for serving    

Method 

1. Heat half the oil in a heavy-based pot over medium heat. 
2. Add the brinjals and fry on both sides until golden brown. Remove and set aside. 
3. Heat remaining oil in the same pot and sauté onion and cumin seeds until fragrant and soft, about 5-8 minutes.
4. Add garlic, ginger, chilli and spices, then saute for about 3 minutes. 
5. Tip in tomatoes, add sugar and simmer for 8-10 minutes.
6. Add sweet potatoes and water, cook for another 15-20 minutes. 
7. Stir in fried brinjals and cook for 10 more minutes, stirring occasionally and adding extra water if needed. 
8. Add a generous squeeze of lemon juice and season. 
9. Stir through coriander and serve with bread on the side. 

Cook’s note
Sop up with buttery garlic naan or parathas for the ultimate ‘utensil’. 

Photography: Fresh Living magazine 

Coconut fish curry with rice and baked wraps 

Serves 4

Ingredients 

1 Tbsp coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1 red chilli, thinly sliced
1 tsp finely chopped ginger
1 tsp fennel seeds
1 Tbsp curry powder
½ tsp ground turmeric
½ cup vegetable stock
1 tin (400ml) coconut milk
1 tsp fish sauce
3 hake fillets, cut into chunks
1½ Tbsp lemon juice  

To serve 

½ cup fresh coriander
1½ cups cooked brown rice
2 multi-seed wraps, torn in half 

Method 

1. Heat the oil in a deep pan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
2. Add the garlic, chilli, ginger and fennel seeds and stir fry for 1-2 minutes.
3. Add the curry powder and turmeric and fry until fragrant, about 1 minute.
4. Pour in the stock, coconut milk and fish sauce, reduce the heat and simmer for 5 minutes until slightly reduced.
5. Add the fish and simmer until cooked through, about 5 minutes. Remove from the heat and stir through the lemon juice.
6. Garnish the coconut fish curry with fresh coriander and serve with rice and oven baked wraps on the side.

Recipes & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Traditional Indian chicken korma curry 

Serves 6  

Ingredients 

For the curry 

3 Tbsp vegetable oil
12 chicken pieces
6 dried rose petals
2 Tbsp chopped ginger
4 cloves garlic, crushed
2 Tbsp garam masala
½ tsp paprika
2 tsp ground cardamom
1 tsp salt
1 tsp turmeric
1 cup almonds
3 Tbsp butter
2 onions, finely sliced
4 Tbsp tomato paste
1½ cups Greek yoghurt
½ cup cream  

To serve 

¼ cup flaked almonds, toasted
2 tsp dried rose petals
6 rotis, warmed
Wedges of 2 lemons  

Method 

1. Heat 2 tablespoons of the vegetable oil in a pot over medium heat. Brown the chicken in batches, until almost cooked through. Remove from the pot and set aside.
2. Add the rose petals, ginger, garlic, garam masala, paprika, cardamom, salt, turmeric and almonds to a food processor. Blend until smooth.
3. Add the remaining vegetable oil and the butter to the pot. Add the onions and cook until caramelised, about 5 minutes.
4. Add the blended spice mix and fry for 2 minutes, until fragrant.
5. Reduce the heat and mix in the tomato paste and yoghurt. Simmer for 3 minutes, then add the chicken.
6. Lower the heat and cook for 10 minutes, until the chicken is done. Remove from the heat, stir in the cream and season with salt and pepper.
7. Top your chicken korma with flaked almonds and rose petals and serve with warm rotis and lemon wedges.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Durban curry bunny chow  

Serves 4

Ingredients 

For the Masala spice mix   

¼ cup chilli powder 
1 tsp cayenne pepper 
1 tsp ground cumin 
1 tsp ground coriander 
½ tsp ground ginger 
½ tsp ground cardamom 
½ tsp ground cinnamon 
½ tsp fenugreek (optional) 
Pinch of ground cloves     

1kg mutton, on the bone
Salt and milled pepper 
¼ cup canola oil 
2-3 sprigs curry leaves 
1 bay leaf 
1 cinnamon stick 
1 star anise 
3 onions, chopped 
1 Tbsp garlic and ginger paste 
2 Tbsp medium curry powder 
1 tsp ground turmeric 
3 salad tomatoes, grated 
5 potatoes, peeled and cut into large chunks 
2 cups water 
Handful coriander, chopped + extra for serving 
2 whole loaves of bread, halved and hollowed out    

Method 

1. Combine spice mix ingredients in a bowl.  
2. Season meat and toss with 2 Tbsp of the garam masala spice mix. Set aside.  
3. Add oil to a large pot and fry curry leaves, bay leaf, cinnamon stick and star anise for 2-3 minutes over medium heat.  
4. Add onions and sauté for about 3-5 minutes or until lightly golden.  
5. Stir through garlic and ginger paste, curry powder and turmeric and fry for 1 minute.  
6. Add another glug of oil, stir in meat and brown for about 6-8 minutes.  
7. Tip in tomatoes and use a wooden spoon to scrape all the bits stuck to the bottom of the pot (the acidity of the tomatoes will help loosen this).  
8. Add potatoes and cook for 5 minutes.  
9. Pour in water, add coriander, cover with a lid and simmer gently for about 45-60 minutes until meat is tender and sauce has thickened.  
10.  Adjust seasoning and ladle curry into bread halves, making sure to serve with enough of the rich sauce.  
11. Serve topped with chopped fresh coriander.  

Recipes & styling: Chad January
Photography: Zhann Solomons   

Also read: 4 Fake-away recipes for cosy weekends at home 

The post Turn up the heat with these delicious curries appeared first on MyKitchen.

Keep the rest of your Janu-worry meals budget friendly, light and low stress with these delicious meat-free recipes 

Savoury French toast with chakalaka and baked beans 

Serves 4 // Cooking time 20 minutes 

Ingredients  

4 eggs
½ cup milk
2 sprigs thyme, chopped
1 loaf sliced wholewheat bread
1 tin chakalaka
1 tin baked beans
Handful parsley 

Method 

1. Whisk together the eggs, milk and thyme, and season well with salt and black pepper.
2. Heat some oil in a pan over medium heat and dip each slice of bread into the egg mixture.
3. Fry the bread slices for 5 minutes on each side and set aside on paper towel.
4. Mix together the chakalaka and baked beans and serve with the French toast. Garnish with fresh parsley.

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za 

Lentil balls with green sauce 

Ingredients    

2 Tbsp olive oil
1 onion, diced
3 cloves garlic, grated
2 cups canned brown lentils, drained
1 cup oats
1 Tbsp tomato paste
1 Tbsp soy sauce
1 tsp origanum
2 lemons, zested and juiced  

For the green sauce 

1 cup flatleaf parsley
1 cup basil
1 clove garlic, chopped
2 tsp capers
½ cup olive oil  

For serving 

Handful fresh basil 
Parmesan, grated  

Method  

1. For the lentil balls, heat oil in a pan and fry onions for 5 minutes, until soft. Add garlic and fry for a further 3 minutes. 
2. Spoon into a food processor with the rest of the lentil-ball ingredients. Season and pulse until well combined. Shape the mixture into balls. 
3. Heat oil in a non-stick pan and fry the balls for 5 minutes a side, or until lightly browned. 
4. Place all green sauce ingredients in a blender. Season and blitz until smooth. 
5. Serve the lentil balls with green sauce, fresh basil and Parmesan. 

Quick tip: To make this recipe vegan, omit the Parmesan at the end.  

Recipes & Styling: Leila-Ann Mokotedi
Photography: Samantha Pinto 

Pea and cauliflower frittata 

Serves 4 // Cooking time 40 minutes 

Ingredients 

1 cauliflower, broken into florets
Salt and black pepper
250g frozen peas
6 eggs
2 slices stale white bread, grated
½ cup milk
¼ cup mayonnaise
¼ cup mint
100g cheddar, grated
1 tsp cumin
Olive oil, to grease
Mint, to garnish 

Method 

1. Boil the cauliflower in a pot of salted water for 5–8 minutes, until just tender. Add the peas at the last minute, then drain.
2. Beat the eggs in a bowl, then stir in the breadcrumbs, milk, mayonnaise, mint, half of the grated cheese and the cumin. Stir in the cauliflower and peas, and season with salt and pepper.
3. Grease a non-stick, ovenproof pan and pour in the mixture. Top with the rest of the cheese.
4. Preheat the grill. Cook over low heat for 10–15 minutes until almost set.
5. Place under the grill until golden on top. Cut into wedges, garnish with mint and serve.

Chickpea Bunny Chow with Mango Atchar 

Serves 4 // Cooking time 25 minutes 

Ingredients 

3 tbsp vegetable oil
½ onion, chopped
1 green pepper, chopped
2 garlic cloves, grated
1 carrot, grated
2 tbsp curry powder
1 tbsp chutney
1 tin chopped tomatoes
2 tins chickpeas, drained
1 government loaf, cut into 4
1 cup mango atchar
Handful coriander 

Method 

1. Heat the oil in a large pot. Add the onion and cook for 5 minutes, until soft.
2. Add the green pepper, garlic, carrot and curry powder. Fry for another 5 minutes, until fragrant.
3. Add the chutney and chopped tomatoes. Mix well and allow to simmer for 10 minutes.
4. Add the chickpeas and cook for another 5 minutes. Season to taste.
5. Hollow out the government loaf pieces and fill each with the chickpea curry filling. Serve with mango atchar and fresh coriander.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto 

Also read: Time-Saving And Budget-Friendly Family Meals

The post 4 meat-free meals for the rest of Janu-worry  appeared first on MyKitchen.

This authentic bunny chow recipe is filled with warming flavours in every mouthful.  

Durban curry bunny chow 

Serves 4 

Authentic Durban curries use oil to fry and toast aromatics (garlic, chilli, cumin and coriander), and has the addition of tomatoes to create it’s deep, rich colour. 

Ingredients

For the Masala spice mix  

¼ cup chilli powder 
1 tsp cayenne pepper 
1 tsp ground cumin 
1 tsp ground coriander 
½ tsp ground ginger 
½ tsp ground cardamom 
½ tsp ground cinnamon 
½ tsp fenugreek (optional) 
Pinch of ground cloves   

1kg mutton, on the bone
Salt and milled pepper 
¼ cup canola oil 
2-3 sprigs curry leaves 
1 bay leaf 
1 cinnamon stick 
1 star anise 
3 onions, chopped 
1 Tbsp garlic and ginger paste 
2 Tbsp medium curry powder 
1 tsp ground turmeric 
3 salad tomatoes, grated 
5 potatoes, peeled and cut into large chunks 
2 cups water 
Handful fresh coriander, chopped + extra for serving 
2 whole loaves of bread, halved and hollowed out  

Method

1. Combine spice mix ingredients in a bowl. 
2. Season meat and toss with 2 Tbsp of the masala spice mix. Set aside. 
3. Add oil to a large pot and fry curry leaves, bay leaf, cinnamon stick and star anise for 2-3 minutes over medium heat. 
4. Add onions and sauté for about 3-5 minutes or until lightly golden. 
5. Stir through garlic and ginger paste, curry powder and turmeric and fry for 1 minute. 
6. Add another glug of oil, stir in meat and brown for about 6-8 minutes. 
7. Tip in tomatoes and use a wooden spoon to scrape all the bits stuck to the bottom of the pot (the acidity of the tomatoes will help loosen this). 
8. Add potatoes and cook for 5 minutes. 
9. Pour in water, add coriander, cover with a lid and simmer gently for about 45-60 minutes until meat is tender and sauce has thickened. 
10. Adjust seasoning and ladle curry into bread halves, making sure to serve with enough of the rich sauce. 
11. Serve topped with chopped fresh coriander. 

Recipes & styling: Chad January
Photographs: Zhann Solomons  

The post Durban curry bunny chow recipe appeared first on MyKitchen.

We made a few tweaks to one of SA’s classics and created a meat-free chickpea bunny chow, complete with mango atchar for extra flavour.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
3 tbsp vegetable oil
½ onion, chopped
1 green pepper, chopped
2 garlic cloves, grated
1 carrot, grated
2 tbsp curry powder
1 tbsp chutney
1 tin chopped tomatoes
2 tins chickpeas, drained
1 government loaf, cut into 4
1 cup mango atchar
Handful coriander

METHOD
1. Heat the oil in a large pot. Add the onion and cook for 5 minutes, until soft.
2. Add the green pepper, garlic, carrot and curry powder. Fry for another 5 minutes, until fragrant.
3. Add the chutney and chopped tomatoes. Mix well and allow to simmer for 10 minutes.
4. Add the chickpeas and cook for another 5 minutes. Season to taste.
5. Hollow out the government loaf pieces and fill each with the chickpea curry filling. Serve with mango atchar and fresh coriander.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto

Loved this healthy spin? Wait until you try our nutritious version of the classic chicken fatteh.

The post Chickpea Bunny Chow With Mango Atchar appeared first on MyKitchen.

Gather your friends and family around for a fun movie night, complete with some incredible home-made snacks such as these Mini butter chicken bunny chows!

SERVES 6 //  COOK TIME 45 min

INGREDIENTS
For the chicken
5 chicken breasts, cut into cubes
1 tsp garam masala
1 tsp ground turmeric 
1 tsp ground coriander
½ tsp cumin
2 garlic cloves, minced
⅓ cup double-cream yoghurt 
For the curry
1 onion, finely chopped
1 tbsp garlic and ginger paste
1 tbsp tomato paste
2 tsp garam masala
1 tsp ground turmeric 
1 tsp ground coriander
½ tsp cumin
½ tsp chilli powder
2 cardamom pods
1 tin chopped tomatoes
1 cup water
½ cup cream
To serve
6 large rolls, heated
Handful coriander, chopped 

METHOD
For the chicken 
1. Place chicken in a bowl and season with salt and pepper.
2. Add the spices and garlic, and stir well to coat the chicken. Mix in the yoghurt. 
3. Cover and refrigerate for at least 30 minutes.
For the curry
1. Heat some oil in a pan over medium heat. Fry the onion for 5 minutes until soft. Add the garlic and ginger paste, tomato paste and spices. Cook for 1 min.
2. Mix in the tinned tomatoes and water. Reduce the heat and simmer for 10–15 minutes or until thick. 
3. Using a stick blender, blend the sauce until almost smooth. 
4. Bring to a simmer and add the chicken. Simmer for another 10 minutes or until the chicken is cooked. Stir through the cream and season.

To serve
1. Slice off the tops of the rolls and use a fork to scoop out the fluffy middle so that you have a hollow bread ‘bowl’. Remember to leave enough roll around the sides of the ‘bowl’ so that the curry doesn’t seep through.
2. Spoon the curry into each roll and top with the chopped coriander.

Quick tip: Buy rolls that have a hearty centre and a thicker crust so that you can fill them with as much curry
as possible!

Recipes & styling: Jezza-Rae Larsen
Photography: K-Leigh Siebritz

Looking for new ways to spice up your braai meat? Try these South African-style boerewors corn dogs for a yummy twist on a local favourite.

The post Mini butter chicken bunny chows appeared first on MyKitchen.