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South-African Bunny Chow


A zingy chicken curry served in a bun- perfect comfort food!

15 mins

1 hour 20 mins

785 kcals

serves 4



Anyone who is a regular visitor to my Facebook page will know that I am a huge Nando’s fan! It’s my perfect comfort food, and we’ll often have this Homemade Nando’s as a weekend treat!

When Nando’s got in touch with me to ask if I’d like to have a go at making their Bunny Chow, I was excited to try it out (after googling to see what it was!), I’ve just made a couple of little adjustments to keep it Slimming World friendly.

Why Bunny Chow? In exploring its Southern-African roots, Nando’s have produced some short films (See here for the First Heat series) : Maputo in Mozambique (with a lesson in how to make PERi-PERi sauce!), and then Johannesburg and Rosettenville (where the original Nando’s restaurant is based!). Traditional Bunny Chow originates from Durban in South-Africa, and is made with mutton, lamb, mince, kidney beans or, of course, chicken. The loaf is hollowed out to contain the delicious saucy filling and then used to dip and scoop up the curry when ready to serve! The version made by Allan ‘Seapa’ Mustafa in this video is spiced up with the addition of Nando’s own hot PERi-PERi Sauce (my favourite!)

This version of Bunny Chow uses a wholemeal roll for added fibre (and so if you are following Slimming World you an use as a healthy extra B), and one of the brilliant things about Nando’s sauces is that they are very low in syns (0.5 per tbsp for most variants) and they are so full of flavour they spice up any dish!


Bunny Chow was a big hit in my household, and the curry is fab as its a meal in itself- but it’s particularly satisfying eating it from the bread bowl!

Disclosure: This was a sponsored post in collaboration with Nando’s

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South-African Bunny Chow

  • Author: Pip Payne
  • Total Time: 1 hour 35 minutes
  • Yield: 4 1x


A zingy chicken curry served in a bun- perfect comfort food!

Syns: 1 per portion


  • 4 wholemeal bread rolls (60g each)
  • 8 chicken thighs (diced (any excess fat removed))
  • 2 onions (finely sliced)
  • 4 to matoes (chopped)
  • 2 large potatoes (roughly diced (no need to peel))
  • 4 cloves garlic (crushed)
  • thumb-sized piece of ginger (peeled and grated)
  • 2 cups frozen peas
  • 2 heaped tbsp curry powder
  • 2 bay leaves
  • 2 chicken stock cubes
  • 2 tbsp Nando’s hot peri-peri sauce
  • large handful coriander (chopped)
  • 2 tbsp cornflour (mixed with a little water to make a smooth paste)
  • 1 tsp vegetable oil
  • salt and pepper


  1. Heat 1 tsp oil in a wide, deep pan (a large frying pan if you have one!)
  2. Add in the onion, garlic and ginger and stir fry gently for 3-4 minutes
  3. Add in the chicken, and stir fry for another 3-4 minutes until no longer pink
  4. Add in the curry powder, tomatoes, potatoes, crumbled chicken stock, bay leaves and Nando’s sauce. Stir well and then cover in boiling water.
  5. Mix thoroughly and bring to the boil, then put on a low heat and simmer very gently for 1 hour
  6. Add in the cornflour (it just needs to be mixed with enough water to make a thin, not lumpy paste), stir, and simmer gently for another 10 minutes
  7. Finally add in the frozen peas, most of the coriander and some salt and pepper. Leave on a gentle simmer while you prepare the bread rolls
  8. Slice off the top of the bread roll, and then use a spoon to scoop out the middle of the bread roll. Press around the bottom and the edges of the roll to compress a little.
  9. Spoon in the curry, and then pop the top back on the roll. Serve sprinkled with the remaining coriander.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes

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