Cut your bread loaf in half and hollow out the middle. Heat the oil over high heat and brown the chicken well. Set aside.
To the same pan, add the onion and fry until nicely translucent and a bit brown. Add ginger / garlic pastes, fry briefly then throw in the spices shortly followed by the tomato puree. Add chicken, hot water and gradually stir through your chicken stock pot. Cover and simmer for 10 minutes on low.
Add cream, honey, salt, butter and coriander. Stir and cook for a further 5 minutes. Serve in your bread bowls!