Bunny Chow - Curry housed in a hollowed-out loaf of bread.

Ingredients:

• For the Chicken Curry:

  • 500 g chicken breast, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons curry powder (adjust based on spice preference)
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 can (400 g) chopped tomatoes
  • 1 can (400 ml) coconut milk
  • Salt and pepper to taste
  • Fresh coriander for garnish

• For the Bread:

  • 4 small loaves of white bread, unsliced

Instructions:

1. Make the Curry:

   • Heat the oil in a large pot over medium heat. Add the onions, garlic, and ginger, and sauté until the onions are translucent.
   • Add the curry powder, turmeric, cumin, and coriander, stirring for about 1 minute until fragrant.
   • Add the chicken pieces to the pot and brown them lightly on all sides.
   • Pour in the chopped tomatoes and coconut milk, stirring well to combine. Season with salt and pepper.
   • Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the chicken is tender and the sauce has thickened.

2. Prepare the Bread:

   • Cut each loaf of bread in half. Hollow out the inside carefully, leaving a thick wall and base to hold the curry. Save the bread you remove for dipping later.

3. Assemble the Bunny Chow:

   • Spoon the hot chicken curry into each hollowed-out bread loaf. Make sure to fill them generously.
   • Garnish with fresh coriander.

4. Serve:

   • Serve immediately, using the bread chunks you removed earlier for dipping into the curry.