Step 1

Peel the onion, garlic and ginger.

Step 2

Throw all of the ingredients for the marinade (aside from the chicken) into a small food processor and blitz to a smooth paste. Transfer to a bowl and add the chicken. Marinate for a few hours, or overnight.Melt the ghee in a medium pan over a medium heat.

Step 3

Add the coconut, almond and pistachios to the pan with the sultanas. Stir in the mango chutney and black onion seeds before cooking for a few minutes and leaving to cool slightly.

Step 4

Tip the flour into a mixing bowl and add the yeast to one side of the bowl and the salt on the other side.

Step 5

Combine everything, then begin pouring the water into the middle of the bowl, mixing it with the flour by hand (you can use a spoon but you’ll have to get your hands involved soon).

Step 6

Keep pouring and mixing until you have a wet but combined dough.

Step 7

Dust a work surface with flour and tip the dough out of the bowl. Knead the dough on the surface, folding it over and pushing into the surface, turning and repeating, for 10 minutes, until the dough is smoother and comes away from your hand rather than sticking. Keep adding a little flour if the dough continues to be sticky.Once kneaded, add the coconut mix and knead for another few minutes to fully incorporate it into the dough.

Step 8

Shape into a ball and place it back into the bowl. Cover with clingfilm and leave to prove for an hour, or until it’s doubled in size.Scoop the dough out of the bowl and onto the work surface again. Shape into a cylinder of similar size to your loaf tin.

Step 9

Place the dough into a loaf tin and cover with greased clingfilm. Prove for another hour.

Step 10

Preheat the oven to 200ºC.

Step 11

Pour boiling water into a small, deep roasting tray so that it reaches about half way up. Place it on the bottom rack of the oven.

Step 12

Place the loaf tin with the bread onto the middle rack and bake for 40 minutes, until the crust is a deep golden brown and it sounds hollow when tapped on the bottom.Heat the butter in a medium saucepan until it’s foaming, then add the cardamom, cinnamon and cloves. Fry for a few minutes until you can smell the spices.

Step 13

Peel and dice the onion. Peel and mince the garlic and ginger. Dice the chilli.

Step 14

Add the onion, garlic, ginger and chilli to the pan. Fry gently for 15 minutes until they soften and smell really fragrant.

Step 15

Add the garam masala, ground coriander, chilli powder and the tomato purée. Coat everything and cook it out for another few minutes.

Step 16

Pour in the chicken stock, add the saffron and sugar, season well with salt and simmer for 20 minutes.Meanwhile heat a grill to high and skewer the chicken on the soaked skewers.

Step 17

Place onto a grill tray and grill for 10 minutes, turning a few times, until cooked through and well charred all over.

Step 18

Pull the chicken off the skewers into the sauce, adding the double cream and the butter, then simmer for another 5 minutes.

Step 19

Season again with salt and lemon to taste.Slice your loaf in half across the middle, then scoop out the middle (save for breadcrumbs).

Step 20

Divide the curry between the two halves of the bread and serve up!

Step 21

Serves 2