In a large pot, heat oil and butter over medium heat. Add sliced garlic and chopped green chillies, and saute until fragrant.

Add the chicken pieces to the pot and cook until they are browned on all sides. This helps to seal in the juices and develop a rich flavour. Once browned, remove the chicken from the pot and set it aside.

In the same pot, add the chopped onions and saute until they turn translucent. This will add a sweet and savoury base to the stew.

Add the grated tomato, chopped spinach, and coriander to the pot. Cook for a few minutes until the tomatoes soften and the flavours meld together.

Incorporate the chopped vegetables - potatoes, carrots, button mushrooms, baby corn, and capsicum. Stir well to ensure they are evenly distributed in the stew.

Return the browned chicken to the pot and mix it with the vegetables and spices. Season the stew with crushed peppercorns and add bay leaves for aromatic flavour.

Pour enough water into the pot to cover the ingredients. This will create a flavourful broth that will cook the chicken and vegetables.

Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the chicken and vegetables are tender and fully cooked.

While the stew is simmering, toast the bread slices until crispy. Once toasted, cut them into smaller pieces and set them aside for later.

Once the stew is ready, remove the bay leaves and taste to adjust the seasoning if needed. The flavours should be well-balanced and comforting.

Serve the hot stew in bowls, and garnish each serving with the toasted bread pieces on top. The crispy bread adds texture and complements the flavours of the stew.

You can customize the spiciness of the stew by adding more or fewer green chillies according to your preference. This hearty bread chicken stew is a complete meal on its own, but it also pairs well with steamed rice or crusty bread for a more satisfying experience. Enjoy the delicious flavours and comforting warmth of this unique stew.