Bunny Chow

• 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

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.

vegetable oil, bay leaves, cinnamon, white onions, garlic, ginger, coriander, cumin, garam masala, cayenne pepper, tumeric, ground cardamom pods, tomatoes, carrots, potatoes, chicken breasts, chicken, loaves

Taken from food52.com/recipes/23046-bunny-chow (may not work)