Name: Durban Chicken Curry Bread Bowl
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: South African
Ingredients: 1 round white loaf quartered; 2 Vegetable oil tbsp; 1 onion chopped; 3 Garlic cloves, minced; 25 ginger g, grated; 2 curry powder tbsp; 1 tsp ground cumin; 600 chicken thighs boneless, cut into chunks; 450 potatoes peeled and cubed; 400 Chopped Tomatoes 1 tin; 300 chicken stock ml; 400 kidney beans 1 tin, drained; 20 fresh coriander g, chopped

Method

20 mins prep45 mins cook65 mins total

Cut the loaf into four pieces and hollow out each centre, leaving a 2 cm shell.
Fry the onion in oil for 5 minutes. Add garlic, ginger, curry powder and cumin, and stir for 1 minute.
Add the chicken and brown for 4 minutes. Stir in the potatoes, tomatoes and stock.
Cover and simmer for 25 minutes until the potatoes and chicken are tender. Stir in the beans and cook for 5 minutes.
Spoon the curry into the bread quarters, scatter with coriander and serve with the reserved bread.