Cut the chicken into 3 cm pieces. Scrub the potatoes well and cut them unpeeled into 2 cm cubes. Chop onion, garlic and ginger, and chop tomatoes.

Ingredients

• 700 gBread, white, commercially prepared (includes soft bread crumbs)
• 600 gChicken, broilers or fryers, meat only, raw
• 400 gPotatoes, flesh and skin, raw
• 250 gBeans, kidney, all types, mature seeds, cooked, boiled, without salt
• 200 gOnions, raw
• 20 gGarlic, raw
• 20 gGinger root, raw
• 300 gTomatoes, red, ripe, raw, year round average
• 25 gSpices, curry powder
• 3 gSpices, turmeric, ground
• 1 gSpices, cardamom
• 1 gSpices, cinnamon, ground
• 30 gOil, sunflower, linoleic (less than 60%)
• 300 gBeverages, water, tap, drinking
• 3 gSalt, table
• 10 gCoriander (cilantro) leaves, raw

Method

1. Cut the chicken into 3 cm pieces. Scrub the potatoes well and cut them unpeeled into 2 cm cubes. Chop onion, garlic and ginger, and chop tomatoes.
2. Fry onion in 30 g oil for 6 minutes at 170 °C. Add cardamom, cinnamon, garlic and ginger for 1 minute, then curry powder and turmeric for 1 minute.
3. Add the chicken and fry for 5 minutes, stirring, until white on all sides.
4. Add tomatoes, potatoes, 300 g water and salt and simmer covered for 25 minutes at 90 °C until the potatoes are tender.
5. Add the cooked beans and simmer uncovered for 8 minutes until the sauce is thick enough not to soak through the bread.
6. Cut the unsliced loaf crosswise into four pieces. Hollow out each quarter, leaving walls and base about 1.5 cm thick; keep the removed crumb.
7. Fill each quarter with one quarter of the curry, sprinkle with coriander and set the removed crumb on top as a lid for dipping. Serve immediately, four portions.