Heat a large frying pan over medium heat and add the oil.
When hot, add the curry paste and cook for a few seconds until fragrant.
Add the diced chicken thighs and brown them on all sides.
Once sealed, add the diced tomatoes, potatoes and water (or stock) and stir well to combine.
Reduce heat to low and simmer gently for about 20 minutes, or until the chicken and potatoes are tender and cooked through.

Meanwhile, prepare the pickled vegetables.
In a medium bowl, combine the sugar, vinegar and water. Add the carrots and cucumbers, ensuring they are submerged, and let them marinate while the curry cooks.

To serve, hollow out the tops of the loaves of bread and spoon the curry mixture into the centre.
Garnish with fresh coriander and serve with the pickled carrot and cucumber on the side.
This dish is best enjoyed with your hands — perfect for soaking up all that rich Durban curry sauce!

• For a vegetarian version, replace chicken with chickpeas and diced pumpkin.

• Adjust spice level by choosing mild or hot curry paste.

• The pickled vegetables can be made ahead and stored in the fridge for up to a week.