Place chicken cuts in a large pot, cover with the water, and bring to boil skimming froth as it appears, cover and cook on low heat for 20 minutes. Drain and reserve stock.
Heat oil in a large pot, add and cook onions until golden brown. Add garlic, ginger, tomato paste, potato, baby marrows, eggplant, tomatoes, dried lime, stir and cook for 3-4 minutes.
Add the chicken cuts, the reserved chicken stock, Maggi Chicken Stock cubes, all spices and bell pepper.
Bring to a boil, cover and simmer for 10 minutes.
Add coriander, simmer for another 10 minutes or until potato and chicken are tender.
Place the bread in layers on a large serving dish, or break it into pieces.
Spoon first the stock over the bread, then spoon the meat, the vegetable and the rest of the stock.
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