Combine the spice mixture ingredients in a bowl and set aside.
Dice the onion, potatoes, ginger, garlic, and tomatoes.
Cube the chicken breasts into roughly ½ inch cubes.
Heat the ghee and olive oil in a dutch oven or large skillet, over low-medium heat, until melted.
Stir in the spice mix and stir constantly until the spices are lightly browned and fragrant.
Stir in the onion, garlic, and ginger and stir to combine. Continue to cook until the onion is soft and cooked through, about 5 minutes, stirring occasionally.
Increase the heat to medium-high and add in the chicken. Stir to coat the chicken in the seasoning then continue to cook until the chicken is evenly browned but not cooked through.
Add in the tomato, tomato paste, diced potato and chicken stock. If using curry leaves, add them in now. Bring to a boil, then reduce heat and simmer for about 20 minutes, partially covered, until the chicken is cooked through and the potatoes are fork tender. If the curry becomes too thick, add in a bit more chicken stock.
Cut your bread loaf(ves) in half. Create bowls by cutting or pulling out the center for the finished curry to go in.
Fill the bread loaves with the warm curry and dig in. No utensils required.