¼ cup ghee (or 50 g unsalted butter with a splash of oil)
1 large onion, thinly slic
1 bunch coriander, stalks chopped, leaves picked
1 handful (about 10) fresh curry leaves
3 garlic cloves, chopped
1 tbsp chopped or grated ginger
1 tbsp mild curry powder
2 tsp garam masala
1 tsp chilli powder (if you want a little heat)
6 large chicken thigh fillets, cut into 3cm pieces
2 tbsp tomato paste
3 tomatoes, cut into 3 cm chunks
400 g can tomatoes
3 desiree potatoes, peeled and cut into 3 cm chunks
1 loaf white bread (not sliced)
1 red onion, thinly sliced
1 large or 2 small carrots, coarsely grated
2 long green chillies, seeds removed, sliced
2 tbsp apple cider or other vinegar
Pinch of salt
Heat ghee (or oil and butter) in a saucepan or deep fry pan over medium heat, then add the onion with the coriander stalks and curry leaves and cook for 3-4 minutes until softened. Add the garlic and ginger and cook for 2-3 minutes until fragrant. Add the curry powder, garam masala and chilli powder and cook for 30 seconds.
Add chicken to the pan and continue to cook for 4-5 minutes so it starts to caramelise a bit, then add the tomato paste as well as the fresh and canned tomatoes and cook for another couple of minutes. Add 1 cup of water and the potato then bring to a simmer and cook for 30 minutes until potato is very tender and sauce has reduced. Add a little water if needed. Season to taste.
For the sambal, combine all the ingredients in a small bowl and set aside.
Taste the curry and season to taste. You can add some more of the spice if you want a bit more of a kick or even some chilli powder for some heat.
Divide the loaf into 4 then scoop out the filling, leaving the base of each piece covered, so the bread acts like a bowl. Serve the curry in the bread bowls, topped with coriander, with the sambal and extra bread on the side.
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