Bunny Chow
A delicious stuffed bread bowl with exotic African flavours.
Chef Vicky Ratnani Bunny Chow recipe

- African


- 1

Cooking Time

-15-20 Min


- Medium

Preparation Time

- 15 Min


  • 2 diced potatoes
  • 1 onion
  • 4 garlic cloves
  • 2 to 3 tbsp olive oil
  • 1 black cardamom
  • 2 cardamom
  • 4 cloves
  • 4 black peppercorns
  • ½ tsp red chilli powder
  • 1 tbsp ginger
  • 2 tomatoes
  • water
  • 1 tbsp curry powder
  • ½ tsp turmeric powder
  • 1 tsp All ground spice
  • 1 tsp red chilli powder
  • ½ cup chickpeas
  • A few curry leaves
  • Fresh coriander leaves
  • 2 tsp lemon juice
  • Cracked white pepper
  • ½ red chilli
  • 1 bread loaf


  1. 1

    Heat oil in a pan and add black cardamom cardamom, cloves, black peppercorns and red chilli powder.
  2. 2

    Stir fry and add chopped onions chopped ginger, tomato puree, potato, curry powder, turmeric powder, all ground spice and red chilli powder.
  3. 3

    Mix well.
  4. 4

    Add chickpeas, curry leaves, chopped tomatoes, chopped coriander, cracked white pepper, lemon juice, and chopped red chilli.
  5. 5

    Cook well.
  6. 6

    Take a hollowed out loaf of bread and cut into two halves.
  7. 7

    Take the inside part of the bread lightly toast in the oven and fill each half with the prepared curry.
  8. 8

    Garnish with curry leaves and chilli oil.
  9. 9

    Your Bunny Chow is ready.
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Vicky Ratnani


Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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