Bunny Chow with Chicken

Cut 700 g boneless chicken thigh into 3 cm pieces, slice 2 onions into thin half-rings, mince 3 garlic cloves, and grate 15 g fresh ginger. Peel the potatoes and cut into 3 cm cubes, and chop the tomatoes into pieces.

In a large heavy-bottomed pot, heat 3 tbsp vegetable oil over medium heat. Add the onion and cook for 5 minutes, until soft and golden. Add the garlic and ginger and cook for another 2 minutes.

Stir in 2 tbsp curry powder, 1 tsp garam masala, 1 tsp turmeric, 1 tsp ground coriander, 1 tsp cumin, along with a cinnamon stick and 3 cardamom pods. Stir for 30–60 seconds to let the spices release their aroma.

Add the chicken and cook for 5 minutes, stirring, until the pieces turn white on the outside. Mix in 2 tbsp tomato paste and 400 g tomatoes. Pour in 500 ml water, season with salt and pepper. Bring to a boil.

Add the potatoes, cover the pot, and simmer over low heat for 25–30 minutes, until the chicken and potatoes are tender and the curry has thickened. If the sauce is too thin, cook the last 5 minutes uncovered.

Using a sharp knife, cut an unsweetened white bread loaf into 6 thick pieces. Scoop out the crumb from each piece, leaving walls and a bottom about 2 cm thick; keep the crumb for serving.

Fill the bread pieces with the hot curry and its sauce, top with the reserved crumb, and sprinkle with chopped cilantro. Serve immediately and eat with your hands, tearing off pieces of the bread walls as you go.