Bunny chow with chicken curry

(4-6 portions, 30 minutes)

  • 30 ml olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 20 ml masala
  • 45 ml curry powder
  • 6 chicken breasts, diced
  • 1x 400 ml can coconut milk
  • fresh coriander, chopped
  • salt and freshly ground black pepper
  • half a loaf of white bread, soft inner part removed

Heat olive oil in a medium-size saucepan until warm. Add onion and garlic. Fry 5 minutes until golden brown. Add masala and curry powder. Fry another 3 minutes. Add chicken and fry 5 minutes, or until it starts to colour. Add coconut milk and reduce heat. Simmer slowly for 15-20 minutes. Stir in coriander and season well with salt and black pepper. Spoon warm curry into hollowed-out loaf and serve with the soft bread.