Cut a thin slice off the top of each bread loaf. Hollow out the center, leaving a thick crust to form a bread bowl. Reserve the scooped-out bread for dipping.
In a large pan, heat vegetable oil over medium heat.
Add the finely chopped onion and cook until softened.
Add the diced chicken, lamb, or vegetables to the pan. Cook until browned.
Stir in the diced tomatoes, curry paste or powder, ground cumin, ground coriander, turmeric, and chili powder. Mix well.
Pour in the coconut milk, season with salt and black pepper, and bring the curry to a simmer. Cook for about 20-25 minutes or until the meat is cooked through or the vegetables are tender.
Once the curry is ready, spoon it into the hollowed-out bread loaves, ensuring each portion is generously filled.
Garnish the Bunny Chow with fresh coriander leaves.
Serve the Homemade Bunny Chow hot, with the reserved scooped-out bread on the side for dipping.
