Bunny Chow

Name: Bunny Chow
Ingredients: 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

18 ingredients

4 steps

Ingredients

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

Directions

1

Heat the oil in a large saucepan and saute the cinnamon and bay leaves until fragrant, about 1-2 minutes.
2

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.
3

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.
4

Spoon the curry inside the bread.