Saute the garlic in oil. When the garlic is a little brown add the onions. Saute to brwon.
Now add the green chillies. Then add the turmeric, fennel, cumin and all the other powdered spices.
Add all the spices and fry for 2-3 minutes, stirring continuously.
Now add the potatoes. Mix with the spices.
Now add the tomatoes puree cook till the tomatoes leave oil.
Now add the meat and saute it for a few minutes.
Add some water for the spices and meat to cook. Let it simmer slowly on low heat.
Add the salt. Mix well.
Cover it and let it cook for about half an hour to forty minutes till the meat becomes tender.
For the carrot salad:
Make a dressing of the lemon juice, brown sugar and salt by dissolving them together and then spread over the grated carrots. Add the roasted peanuts for crunch.
Cut the fresh white bread loaves into halves or quarters for smaller portions and hollow out the center, keeping the spare bread to one side.
Fill the hollowed out bread with the hot chicken curry with the gravy so that the bread soaks it all up.
Serve it with the scooped out bread and the carrot salad.
Key Ingredients: vegetable oil, onion, garlic, green chillies, fennel, cumin seeds, garam masala, coriander powder, cinnamon, turmeric, potatoes, tomato, tomato puree, chicken, bread, salt, carrot, lemon, brown sugar, peanuts