Chicken Curry Bunny Chows Recipe

A traditional South African bunny-chow prepared in lean fashion, makes it a sound nutritional option with which to enjoy an authentic culinary experience, so typical of Durban!


Prep Time

15 minutes

Cooking Time

45 minutes



Recipe Ingredients

  • 15ml SPAR Canola Oil
  • 1 large onion, finely chopped
  • 5ml SPAR Freshline, crushed garlic
  • 3ml SPAR Freshline crushed ginger
  • 10ml ground coriander
  • 5ml ground cumin
  • 3  dried curry leaves
  • 1 bay leaf
  • 3  cardamoms, split open to use the black seeds within
  • ½  cinnamon quill
  • 1  star anise
  • 15ml  Thai red curry paste
  • 300g SPAR Tender and Tasty chicken fillet strips
  • 10ml SPAR tomato paste
  • ½ can SPAR tomato onion mix
  • 500ml hot water
  • ½ SPAR chicken stock cube
  • 200g SPAR Freshline diced sweet potato
  • 125g SPAR frozen mixed vegetables - optional
  • 1 loaf brown bread, quartered and centres cut out to form a cavity

Tomato and carrot sambal

  • 1 small SPAR Freshline tomato, finely cubed
  • 2 small SPAR Freshline carrots, grated
  • 25ml SPAR white spirit vinegar

Recipe Method

  1. Sauté the onion in the heated oil in a large pot, until translucent. Add the garlic and ginger and continue to sauté until the aromas are released.
  2. Sprinkle the spices (curry paste, coriander, cumin, curry leaf, bay leaf, cardamom, cinnamon, star anise) into the pot to temper the spices for about 3 minutes, stirring regularly to prevent from burning.
  3. Add in the chicken strips and fry until lightly browned, coating it with the tempered spices.
  4. Stir in the tomato paste and then add the tomato and onion mix. Simmer for 5minutes, then add the water and stock cube.
  5. Add in the sweet potato and gently simmer, without the pot lid on, for 20-30minutes. Stir every 10 minutes to prevent burning at the bottom of the pot.
  6. Add in the vegetables in the last 5 minutes of cooking.
  7. Spoon the curry into the cavity of each bread roll. Sprinkle with some rinsed Freshline coriander and serve with the tomato and carrot sambal.

Hints & Tips

  • Test the readiness of your potatoes by skewering it with a knife, and if the knife comes out with ease then it is ready.
  • Adding the vegetables in the last few minutes is to prevent overcooking the vegetables and retain as many nutrients as possible.

 Typical Nutritional Information (ready-to-eat)

 Per 100g

Per Serving

Energy (kJ) 557 2673.6
Total protein (g) 7.7 36.96
Carbohydrate (g) 17.6 84.48
Total fat (g) 2.1 10.1
of which: Saturated Fat (g) 0.37 1.78
     Trans Fat (g) 0 0
     Mono-unsaturated Fat (g) 0.78 3.74
     Polyunsaturated Fat (g) 0.66 3.1
Cholesterol (mg) 8 38.4
Dietary fibre (g) 2.9 13.9
Total Sodium (mg) 182 873.6