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
2 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
3 Continue to cook on a medium heat, tossing the pan regularly, until the chicken has browned, about 5 minutes
4 Add 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, and continue to simmer for a further 30 minutes until thick and rich
5 Add more water if necessary, making sure you have a good volume of sauce as a lot will be absorbed into the bread
6 INDIVIDUAL PORTION INSTRUCTIONS: To serve a single portion, 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. Garnish with red chillies and fresh coriander. Put the the left over bread back on top of the curry.