Bunny Chow (Gluten-Free)
A South African street food staple, traditionally a hollowed-out loaf of bread filled with curry. This version utilizes a gluten-free bread loaf, making it accessible for those with gluten sensitivities.
Ingredients
- 1 medium Gluten-free bread loaf
- 2 cups Lamb or Chicken Curry (pre-made or homemade)
- 1 small Onion, chopped
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 2 tsp Curry powder
- 1/2 tsp Chili powder (optional)
- 1 tbsp Vegetable oil
- 1/4 tsp Salt
- 2 tbsp Cilantro, chopped (for garnish)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1If making the curry from scratch: Heat the vegetable oil in a pot over medium heat. Sauté the chopped onion until softened.
- 2Add the minced garlic and grated ginger; cook for a minute until fragrant. Stir in curry powder and chili powder (if using).
- 3Add the lamb or chicken and cook until browned. Add water and spices and let it simmer until the protein is cooked through.
- 4Cut the gluten-free bread loaf in half horizontally.
- 5Hollow out the inside of each half, leaving about a 2.54 cm thick shell. Reserve the bread crumbs for another use.
- 6Spoon the curry into the hollowed-out bread halves.
- 7Garnish with chopped cilantro.
- 8Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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