b'Curries are popular in South Africa, particularly in Durban along the east coast. Here you will also find Bunny Chow - essentially, a quarter loaf of unsliced bread, hollowed out and filled with any kind of curry. A signature dish of Durban, youll find many variations from the budget to the gourmet. A must try dish if you find yourself in this part of the world. When I make it, I add a can of butter beans to the curry, approximately ten minutes before the curry is ready to eat.Heat pot on low heat and put in all whole spices until they become fragrant.Add oil and chopped onions. Fry onions until glassy, stirring through whole spices.Add garlic and ginger and curry leaves. Let this cook for approximately a minute.Add all ground spices. Stir them in and cover pot. Let them cook for approximately 2 minutes.Add meat. Stir this in and allow the meat to simmer in the spices for approximately 5 minutes for chicken and 10 minutes for lamb. Add salt to taste.Add crushed tomatoes (I blitz mine before adding). With the chicken you can add your peeled and cut up potatoes after 5 minutes. With the lamb, add the potatoes after 30-40 minutes. Tip: pierce all the potatoes with a knife, before adding to the pot.Allow to simmer. Curry is ready when the potatoes are soft. Keep an eye on it and dont let it dry out. Only add water in small amounts if needed.135'