Bunny Chow Swirl Bun

A playful twist on the beloved Bunny Chow, these savoury swirl buns are filled with spiced curry and baked golden. Perfect for Heritage Month, braais, or when you’re craving comfort food with a kick.
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Ingredients
  

For the dough:

  • 1 bag store-bought dough

For the filling (chicken & potato curry):

  • 2 tbsp oil
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 2 tsp curry powder mild or medium
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • 2 medium potatoes peeled and cut into small cubes
  • 300 g chicken breast or thigh cshredded
  • 1 can 400 g chopped tomatoes OR 3 fresh tomatoes, grated
  • ½ cup chicken stock or water
  • Salt and black pepper to taste
  • Fresh coriander chopped (for finishing the filling)

For finishing:

  • 2 tbsp melted butter to brush after baking or extra curry sauce
  • Optional: sprinkle of fresh coriander

Instructions
 

Make the filling:

  • Heat oil in a pan. Add onion and fry until soft and golden.
  • Stir in garlic and ginger, cook for 1 minute.
  • Add curry powder, cumin, and turmeric, and fry for 30 seconds to release flavor.
  • Add potatoes and chicken cubes, tossing to coat in spices.
  • Stir in tomatoes and stock. Cover and simmer for ±20 minutes until chicken is cooked and potatoes are tender.
  • Remove lid and simmer uncovered until the sauce thickens and most liquid cooks off. The filling should be thick, not runny. Season with salt and pepper.
  • Stir in fresh coriander, then set aside to cool completely.

Assemble the swirl buns:

  • Preheat oven to 180 °C. Grease a baking dish.
  • Roll out store-bought dough on a floured surface into a rectangle, about 1 cm thick.
  • Spread the cooled chicken & potato curry evenly over the dough, leaving a 1 cm border around the edges.
  • Roll up tightly from the long edge into a log. Slice into 3–4 cm thick rounds.
  • Place the rolls cut-side up in the baking dish, leaving a little space for them to expand.
  • Bake for 25–30 minutes until golden and cooked through.
  • Brush with melted butter while still warm and sprinkle with fresh coriander if desired.
  • Serve warm with extra curry sauce or chutney for dipping.