Bunny Chow

Ingredients:

• 2 tablespoons (30ml) vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon (15g) fresh ginger, grated
• 2 teaspoons (10g) curry powder
• 1 teaspoon (5g) ground coriander
• 1 teaspoon (5g) ground cumin
• 1/2 teaspoon (2.5g) turmeric
• 1/2 teaspoon (2.5g) chili powder
• 1 pound (450g) boneless lamb or chicken, cut into 1-inch cubes
• 1 can (14 ounces/400g) diced tomatoes
• 1 cup (240ml) chicken or vegetable broth
• Salt and pepper to taste
• 2 cups (300g) potatoes, peeled and diced
• 4 small loaves of unsliced bread (such as white or brown bread)

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté until soft and translucent, about 5-7 minutes.
2. Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.
3. Stir in the curry powder, ground coriander, ground cumin, turmeric, and chili powder, and cook for 1 minute to allow the spices to release their aromas.
4. Add the lamb or chicken cubes to the pot, stirring well to coat the meat with the spice mixture. Cook until the meat is browned on all sides, about 5-8 minutes.
5. Pour in the diced tomatoes and chicken or vegetable broth. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
6. Add the diced potatoes to the pot, stir well, and continue to simmer until the potatoes are tender and the meat is cooked through, about 20-25 minutes.
7. While the curry is cooking, prepare the bread loaves by cutting them in half and hollowing out the inside, leaving a thick crust to form a bowl.
8. Once the curry is ready, spoon it into the hollowed-out bread loaves, filling them generously.
9. Serve immediately, allowing the bread to soak up some of the curry juices.

Notes:

Bunny Chow is traditionally eaten with hands, using the bread to scoop up the curry. You can add fresh cilantro as a garnish for added flavor. The hollowed-out bread pieces can be served on the side to help scoop the curry. This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.