1. Sauté aromatics:
Heat oil in a pot. Fry onions until golden. Add garlic, curry powder, garam masala, turmeric, cumin, and green chilli if using. Stir until fragrant.

2. Brown the meat:
Add chicken or mutton and cook until sealed and starting to brown.

3. Simmer the curry:
Add tomatoes, salt, and pepper. If using mutton, add ½ cup water and simmer covered for 30–40 minutes. Chicken only needs about 20–25 minutes. Add diced potatoes if you like.

4. Prepare the bread:
Cut the loaf into quarters. Hollow out each piece, keeping the soft bread aside (it’s called the "virgin").

5. Assemble:
Spoon hot curry into the hollowed bread. Add a few spoonfuls of sauce, garnish with coriander, and pop the “virgin” on top for dipping.