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Author Notes: A thick curry served in a quarter, half, or full loaf of bread. South Africa's answer to the hot dog. (Adapted from the Travel Bite Blog) - Madeline Grimes
- 2 tablespoons vegetable oil
- 2 bay leaves
- 1 cinnamon stick
- 2 large white onions
- 2 garlic cloves, minced
- 1 teaspoon finely chopped ginger
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 3 tablespoons garam masala
- 1 teaspoon cayenne pepper (or more to taste)
- 2 teaspoons tumeric
- 2 ground cardamom pods
- 2 tomatoes, diced
- 2 cups carrots, diced
- 2 cups potatoes, cubed
- 2 large, boneless, skinless chicken breasts
- 1-2 cups chicken stock or water
- 2 unsliced loaves of crusty white bread, each cut across in half in the middle and most of inside hollowed out like a bread bowl
- Heat the oil in a large saucepan and sauté the cinnamon and bay leaves until fragrant, about 1-2 minutes.
- Add the onions and fry until they are almost translucent. Add garlic, ginger, and all of the remaining spices and cook another 1-2 minutes.
- Add the carrots, potatoes, chicken, and stock or water. Stir and bring to a low simmer. Cook and cover for about 30 minutes until chicken is tender, stirring occasionally. Remove the bay leaves and cinnamon stick.
- Spoon the curry inside the bread.