Prepare the bread: Cut the loaf of bread into quarters. Hollow out the center of each quarter, leaving about 1 cm of bread inside. Set aside the removed bread for dipping.

Cook the base: Heat oil in a large pot over medium heat. Add onions, garlic, ginger, and green chilies. Sauté until onions are translucent.

Add spices: Stir in curry powder, turmeric, cumin, coriander, and garam masala. Cook for 1-2 minutes until fragrant.

Brown the meat: Add the cubed chicken or lamb to the pot. Cook until the meat is browned on all sides.

Simmer the curry: Add diced tomatoes, potatoes, and stock. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the meat is tender and the sauce has thickened.

Assemble the Bunny Chow: Spoon the hot curry into the hollowed-out bread quarters. Garnish with fresh coriander leaves. Serve with the reserved bread pieces for dipping.