Durban Curry Chicken Bunny Chow

Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 2 medium finely chopped onions and sauté until softened and translucent, about 5-7 minutes.

2. 2

   Stir in 4 minced garlic cloves and 2 tablespoons of grated fresh ginger, cooking for another minute until fragrant.

3. 3

   Add 3 tablespoons of medium Durban-style curry powder, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder, cooking and stirring for 2 minutes to toast the spices.

4. 4

   Introduce 1 kg of boneless, skinless chicken thighs cut into 3-4 cm pieces, 400 grams of canned chopped tomatoes, 2 cups (or 500 ml) of chicken broth, 2 large peeled and diced potatoes, 10-12 fresh curry leaves, 2 slit green chillies, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot, stirring well to combine all ingredients.

5. 5

   Bring the curry to a boil, then reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender, stirring occasionally to prevent sticking.

6. 6

   While the curry simmers, prepare the bread by carefully hollowing out the centers of 4 small white bread loaves, leaving a sturdy crust and saving the removed bread for dipping.

7. 7

   Spoon the hot Durban Curry Chicken generously into the hollowed-out bread loaves, ensuring each "bunny" is well-filled.

8. 8

   Garnish each Durban Curry Chicken Bunny Chow with 0.25 cup of chopped fresh coriander and serve immediately with the reserved bread for dipping.