This dish was devised by Indian railway workers in South Africa, who used to carry their curry to work in a hollowed-out bread loaf
3tbsp vegetable oil 2 white onions, diced 5cm piece of ginger, peeled and grated 3 garlic cloves, minced 1¼tbsp garam masala 1½tbsp ground cumin 2tsp ground cinnamon 1 scotch bonnet chilli, deseeded 400g chicken thighs, cubed 1 skinless chicken breast, cubed 400g chopped tomatoes ½tsp ground turmeric ¼tsp chilli powder 3 star anise 125g dried prunes 2 loaves of white bread, cut in half and hollowed out 1 bunch of fresh coriander, leaves and stalks chopped 3 red chillies, deseeded and finely sliced
Serves 4 METHOD
Heat the oil for 20 secs in a large pan set over a medium heat. Add the onions, ginger and garlic, and fry for 6-8 mins or until the onions are golden brown.
Next, add the garam masala, cumin cinnamon and scotch bonnet. Mix together, then add the chicken. Cook on a medium heat for about 5 mins, tossing the pan regularly, until the chicken has browned.
Add the tomatoes, turmeric, chilli powder and 200ml water, and reduce the heat to low.
Simmer gently for 30 mins, then add the star anise and prunes. Continue to simmer for a further 30 mins until the curry is thick and rich.
To serve, fill each of the hollowed-out bread halves with the mixture, and garnish with the coriander and chillies.
Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants, by Nisha Katona, £25, Nourish Books