Bunny chow

1. Heat the oil in a large saucepan or over a medium heat. Add the onions, garlic and ginger and sauté until softened (about five minutes).

2. Add the chicken and cook until browned on all sides. Add the curry powder, cumin, coriander, paprika, turmeric and salt. Stir to coat the meat and vegetables. Add the chopped tomatoes, potatoes and carrots, and stir.

3. Reduce the heat to low, cover the saucepan, and simmer for about an hour, or until the chicken is tender and the vegetables cooked through. Add the spinach and peas at the end just before serving.

4. Cut the top off a large round or square loaf of bread and remove most of the inside, leaving a shell. Spoon the chicken curry into the bread shell and replace the top of the bread.