Prepare the bread: Cut the loaf into quarters. Hollow out the center of each quarter, leaving about 1 cm of bread inside to form bowls. Set aside the removed bread for dipping.

Marinate the meat: In a bowl, mix the cubed meat with half of the curry powder, turmeric, and a pinch of salt. Let it marinate for at least 15 minutes.

Cook the base: Heat oil in a large pot over medium heat. Add onions and sauté until golden. Add garlic, ginger, and green chili, cooking for another 2 minutes until fragrant.

Add spices: Stir in the remaining curry powder, cumin, and coriander. Cook for 1 minute to release the aromas.

Cook the meat: Add the marinated meat to the pot. Brown on all sides, about 5 minutes. Then add tomatoes and potatoes, stirring well.

Simmer the curry: Pour in the stock, bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, or until the meat is tender and the sauce has thickened.

Assemble: Spoon the hot curry into the hollowed-out bread bowls. Garnish with fresh coriander. Serve immediately with the reserved bread pieces for dipping.