Serves 4


2 small white onions finely diced

2 tbsp garlic ginger puree

4 tbsp veg oil

2 tbsp garam masala

1 tsp cinnamon powder

2 whole star anise

1 tsp turmeric powder

2 tsp chili powder

1 tin chopped tomatoes

2 large chicken breasts diced

water to loosen

1 tbsp sugar

salt to taste

8 tinned prunes stoned

pomegranate and shredded ginger to garnish

1 small white bloomer unsliced


1. Heat the vegetable oil for 20 seconds in a large non stick frying pan or wok over a medium heat, add the chopped onions and the garlic ginger puree. Fry until the onions are brown

2. Next add the chicken breast and all the spices. Cook for 3 minutes and then add the tinned tomatoes, the sugar, the salt and the prunes.

3. Simmer for at least 30 minutes until thick and rich. Loosen with water as you wish.

4. To serve cut a flat base to the bloomer and pull out a chunk of bread from the top. Fill the cavity with curry and place the top back on precariously! garnish with pomegranate and shredded ginger