1Heat the vegetable oil for 20 seconds in a large non stick frying pan over a medium heat, then add the chopped onions, ginger and garlic, fry for 6 - 8 minutes or until the onions are golden brown,Next add the garam masala, ground cinnamon, ground cumin and the scotch bonnet, give everything a good mix together and then add the chicken thighs and breast
2Continue to cook on a medium heat, tossing the pan regularly, until the chicken has browned, about 5 minutes
3Add the tinned chopped tomatoes, ground turmeric, chilli powder and water and reduce the heat to low, simmer gently for 30 minutes, then add the star anise and dried prunes, a11d continue to simmer for a further 30 minutes until thick and rich
4Add more water if necessary, making sure you have a good volume of sauce as a lot will be absorbed into the bread
5INDIVIDUAL PORTION INSTRUCTIONS: This recipe is for the chicken curry prep, If serving a single portion eg. a table orders 1 x Chicken Bunny Chow, then you (this is a little hard to explain in text, definitely have a practise) cut 3 inches off the end of a white bloomer, hollow it out (keeping the excess bread aside) to create a bread "bowl" for the curry to be ladled into. Each portion is one bread bowl filled with the curry, then finished with red chillies and fresh coriander as garnish, then the left over bread back on top of the curry.