CHICKEN BUNNY CHOW

2 large onions
2 teaspoons turmeric
2 teaspoons cumin powder
2 teaspoons coriander powder
1 teaspoon masala
2 teaspoons red curry paste
salt and pepper
6 chicken fillets
1 tin chopped tomatoes
1 tin tomato puree
5 potatoes, boiled, peeled and cut
2 tablespoons peanut butter
½ tin coconut milk

Diced and saute onions in a little oil until translucent, add the turmeric, cumin, coriander, masala, red curry paste, salt and pepper and remove from pot. Dice and brown the chicken fillets. Add onion/spice mix, the chopped tomatoes, tomato puree and 1 cup water. Bring to the boil, reduce heat, add the potatoes and simmer until soft. Add more water if needed.
Just before serving, add the peanut butter and coconut milk.
Warm bread in oven at 180°C for 10 minutes, turning regularly, hollow out “flesh”, fill with chicken curry and enjoy!

Recipe and photo: Lesdee Gload Bam