📝 About This Recipe
A bite-sized twist on South Africa’s most iconic street food, these slider-sized Bunny Chows feature hollowed-out artisan rolls filled with a fragrant, slow-simmered lamb or bean curry. Originating from the Indian community in Durban, this dish is beloved for its rich, spicy gravy that soaks into the soft bread walls. These miniature versions are the ultimate party snack, offering a portable explosion of aromatic spices and hearty textures.
🥗 Ingredients
The Bread
- 12 pieces White Slider Rolls (crusty, square-shaped rolls are traditional)
The Curry Base
- 500 grams Boneless Lamb or Chicken Thighs (cut into very small 1cm cubes)
- 3 tablespoons Vegetable Oil
- 1 large Red Onion (finely diced)
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded)
- 8-10 pieces Curry Leaves (freshly picked)
- 1 piece Cinnamon Stick (about 2 inches)
- 1 piece Star Anise (whole)
The Spice Blend
- 3 tablespoons Durban Curry Powder (or a strong Madras curry powder)
- 1 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala
- 2 medium Roma Tomatoes (blanched and diced)
- 2 medium Potatoes (peeled and cut into 1cm cubes)
Garnish & Sides
- 1/4 cup Fresh Cilantro (chopped for garnish)
- 1 cup Carrot Salad (Sambal) (grated carrots with vinegar, chili, and onion)
👨🍳 Instructions
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1
Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add the cinnamon stick, star anise, and curry leaves, frying for 30 seconds until fragrant.
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2
Add the finely diced onions to the pot. Sauté for 8-10 minutes until they are golden brown and starting to caramelize at the edges.
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3
Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
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4
Add the curry powder and turmeric. Stir rapidly for 30 seconds to 'toast' the spices, being careful not to let them burn.
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5
Add the cubed meat and toss thoroughly to coat in the spice paste. Cook for 5 minutes until the meat is browned on all sides.
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6
Stir in the diced tomatoes and a pinch of salt. Cover the pot and cook for 5-7 minutes until the tomatoes soften and form a thick gravy.
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7
Add the cubed potatoes and 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes.
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8
Check the curry: the meat should be tender and the potatoes soft enough to slightly thicken the gravy. If the sauce is too thin, mash one or two potato cubes into the sauce.
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9
Stir in the garam masala and adjust salt to taste. Simmer uncovered for 5 more minutes to reach a thick, scoopable consistency.
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10
While the curry rests, prepare the slider rolls. Cut the tops off each roll (about 1/2 inch down) and set them aside—these are the 'stoppers'.
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11
Carefully hollow out the center of each roll using a small knife or your fingers, leaving a 1/2 inch thick wall and base. Keep the bread centers for dipping!
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12
Ladle the hot curry into the hollowed-out rolls, ensuring each slider gets a good balance of meat, potato, and plenty of gravy.
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13
Top each slider with a pinch of carrot sambal and fresh cilantro. Place the 'stopper' bread lid back on top at an angle for a professional look.
💡 Chef's Tips
For an authentic 'Durban' heat, use a blend of Kashmiri chili powder and cayenne if you can't find Durban curry powder. Always use slightly firm, day-old rolls; very soft fresh bread will disintegrate too quickly when the gravy hits it. Ensure your potato cubes are the same size as your meat cubes so they cook evenly and fit perfectly inside the small slider cavity. Do not skip the curry leaves—they provide a specific smoky, citrusy back-note that defines this dish. If making a vegetarian version, substitute the meat with sugar beans or chickpeas.
🍽️ Serving Suggestions
Serve with a side of 'Virgin Mojitos' or cold Lager to balance the intense spice. Pair with a classic South African Carrot and Onion Sambal (grated carrots, white vinegar, chopped chilies). Offer the 'innards' (the bread removed from the center) on a side platter to soak up any extra gravy. Serve on a wooden board for a rustic street-food aesthetic. Accompany with a cooling yogurt raita if serving to guests who prefer a milder heat level.