*Rectangle white bread loaves x 2 or 4 large bread rolls
*Chicken thigh fillets x 600gm, chopped
*Onion x 1, chopped
*Carrot x 1, chopped
*Capsicum (optional, any colour) x ½, de-seeded and chopped
*Fresh parsley, chopped x 1/3 cup
*Tomato paste x 2 tablespoon’s
*Tinned tomatoes x 800grams
*Curry powder x 2 teaspoon’s
*Ground cumin x ½ teaspoon
*Cinnamon x ¼ teaspoon
*Star anise x 1
*Garlic cloves x 2, freshly minced
*Sugar x 2 tablespoon’s
*Chicken or vegetable stock powder x 1 teaspoon
*Soy sauce x 1 tablespoon
*Vinegar x 1 tablespoon
(Optional: butter to spread on the inside of each loaf or roll and plain yoghurt to drizzle afterwards)
-Brown chicken pieces in a little hot oil for 6 or 7 minutes and remove from pan (it doesn’t matter if they’re not cooked through at this stage).
-In the same pan, fry onion, carrot and capsicum in a little oil until soft.
-Add tomato paste, stir and fry-off for a minute.
-Add tinned tomatoes, bring to a bubbling simmer, then add stock powder, soy sauce and all spices except garlic.
-Simmer with a lid on for 20 minutes, then add sugar, minced garlic, vinegar and parsley.
-Cook another 5 minutes, taste for seasoning.
-Serve this curry in a hollowed-out rectangle bread loaf. If using 2 loaves for 4 people, cut the ends of each loaf. Each portion will be 1/3 of the loaf. You’ll have two end pieces and a ‘middle’ piece which won’t be used in the recipe. Remove soft bread from each ‘end’ piece, so you’re left with a ‘bread bowl’ to hold your curry. If using bread rolls, cut off the top of the roll and hollow-out by removing the bread filling. Portion prepared curry into bread bowls and serve immediately. Traditionally utensils aren’t used, just tear off bread and scoop curry with your hands. Optional: Drizzle some yoghurt over each portion and place soft bread filling on top as a lid.