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

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.

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