Heat the butter in a large pan and gently cook the onion until soft.
Add the garlic, curry powder and turmeric, cook for 2 minutes then add the potatoes.
Cook for 2 more minutes then add the sweetcorn and vegetable stock.
Bring to a boil, season with salt and pepper then simmer gently until the potatoes are tender.
Add the diced chicken, cook for 10 more minutes then stir in the cream and tomato.
Mash the vegetables slightly with a fork or potato masher then check the seasoning and add Tabasco to taste.
Serve in warmed bowls and serve with the grilled bread.