Bunny Chow

Instructions

1. 1 Heat the vegetable oil in a large heavy pot over medium heat, add the diced onions and curry leaves, and cook for six to seven minutes until the onions are deeply golden, then add the garlic and ginger and saute for one more minute until fragrant.
2. 2 Add the curry powder, turmeric, and cumin to the pot, stir into the onions for one minute to toast the spices and create a thick, aromatic paste that will form the flavor foundation of the Durban-style curry.
3. 3 Add the chicken cubes to the spice paste and stir to coat every piece evenly, then cook for five minutes, turning occasionally, until the chicken is sealed on all sides and has absorbed the golden curry color.
4. 4 Add the chopped tomatoes and diced potatoes along with the water, stir to combine, then bring to a boil, reduce heat to low, cover, and simmer for thirty to thirty-five minutes until the chicken is tender and the potatoes are soft and the gravy is thick.
5. 5 While the curry simmers, prepare the bread by carefully hollowing out each quarter loaf with your hands, pulling out the soft interior to create a thick-walled bread bowl, and reserving the removed bread for dipping into the curry.
6. 6 Ladle the thick chicken curry into each bread bowl until overflowing, replace the bread lid on top, garnish with fresh cilantro, and serve immediately, eating by tearing pieces from the curry-soaked bread walls and scooping up the filling with no cutlery.