Golden Cloud Mini Bunny Chow

Invented by South Africans, The Bunny Chow is a heritage dish. 

Serves: 6-8
Time: 1 hour 
Recipe by: Thando Manyoni


For bread:
500g Golden Cloud 3-in-1 Mix
5g yeast
400ml water
Flour to dust surface

For chicken curry:
2 onions, diced
2 garlic cloves, minced
1 tsp coriander
1 tsp cumin
1 tsp turmeric
3 tbsp garam masala
1 tsp cayenne pepper
2 ground cardamom pods
1 cinnamon stick
2 bay leaves
2 fresh green chilies, chopped
2 tomatoes, diced
1 cup carrots, diced
2 cups potatoes, cubed
500g deboned chicken thigh, cubed

Coriander, for garnish


Preheat the oven to 180C and prepare a baking tray.
For the bread:
In a large bowl combine the dry ingredients and make a well in the centre.
Pour the water in a the well and gradually mix the dry ingredients into the water using the water. Combine until the dough is smooth but not sticky.
Divide the dough into 8 equal sized balls. Place on the baking sheet. Cover and keep in a warm place until doubled in size.
Bake for 35-40 minutes.
Test by inserting a skewer. Allow to cool then cut the tops off the buns and scoop out the centre to make a hollow bowl.
For the curry:
In a large saucepan, fry the onions until translucent. Add all your spices, garlic and chilli and saute for another 2 minutes.
Add the tomatoes and cook till a paste form.
Add the carrots, potatoes and chicken and water to the pot.
Cook for the 30 minutes until the chicken is tender. Stirring occasionally. Remove the bay leaves and cinnamon stick.
Dish your curry into the dough bowls and, top with cucumber raita and coriander.

Chefs Tip: 

  • The Golden Cloud 3-in-1 Mix can be used to make anything from Dombolo to vetkoek and bread. 
  • All you need to do is simply add 3 ingredients and you are on your way to making your home-made bread
  • Make sure your yeast is fresh within usage date, to ensure you get the maximum rise in your bread. 
  • Gradually mix in water, if the dough seems to dry and flaky. Add water until it is soft and comes together to smooth dough 
  • Make sure that you knead the dough long enough to develop the gluten structure, which is vital in getting a perfect rise and creating the right bread texture. 

Leave a Comment

Your email address will not be published. Required fields are marked *