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Cook time
1 hour
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Serves
4
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
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Ingredients
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2 tablespoons
vegetable oil
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2
bay leaves
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1
cinnamon stick
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2
large white onions
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2
garlic cloves, minced
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1 teaspoon
finely chopped ginger
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1 teaspoon
coriander
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1/2 teaspoon
cumin
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3 tablespoons
garam masala
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1 teaspoon
cayenne pepper (or more to taste)
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2 teaspoons
tumeric
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2
ground cardamom pods
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2
tomatoes, diced
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2 cups
carrots, diced
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2 cups
potatoes, cubed
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2
large, boneless, skinless chicken breasts
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1-2 cups
chicken stock or water
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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
Directions
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Heat the oil in a large saucepan and sauté the cinnamon and bay leaves until fragrant, about 1-2 minutes.
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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.
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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.
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Spoon the curry inside the bread.
Madeline Grimes is a writer living in Brooklyn. She's written for Brooklyn Magazine, Budget Travel, Salon.com, and Bitch Magazine, among others.
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