Step 1

Preheat the oven to 200°C/180°C fan forced. Cut about 1cm from the top of the cob loaf. Scoop out the bread inside, leaving a 1.5cm-thick shell. Cut the inside bread into pieces. Place the cob and the torn bread on a baking tray. Spray the cob inside and out with oil and rub the inside with the cut sides of the garlic. Spray the torn bread with oil. Bake for 10 minutes or until golden and crisp.

Step 2

Meanwhile, heat a wok over high heat. Add the oil and swirl to coat. Cook the chicken in 2 batches, turning occasionally, for 5 minutes or until golden. Return the chicken to the wok. Add the tandoori paste and stir for 30 seconds to coat.

Step 3

Combine the cream, yoghurt and cornflour in a bowl. Add to the wok and stir for 2 minutes or until the sauce is warm and thickened. Stir in the coriander.

Step 4

Place the cob and bread pieces on a serving platter or board. Fill the cob with the chicken mixture. Top with extra yoghurt and coriander. Serve with mango chutney, if you like.