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
large white onions
garlic cloves, minced
finely chopped ginger
cayenne pepper (or more to taste)
ground cardamom pods
large, boneless, skinless chicken breasts
chicken stock or water
unsliced loaves of crusty white bread, each cut across in half in the middle and most of inside hollowed out like a bread bowl
In This Recipe
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.