Step 1

Mix the chicken legs with the turmeric so that the legs are evenly coated with the turmeric. Set aside.

Step 2

Place the cumin, coriander seeds, fennel seeds, cinnamon stick and peppercorns in a frying pan and toast over medium high heat until warm to the touch and fragrant. Be careful not to burn them.

Step 3

Using a spice grinder or pestle and mortar, grind all of these spices into a fine powder.

Step 4

Place the garlic, ginger and green chillies in a small food processor and blend with a little water into a paste. Set aside.

Step 5

Now blend the onion and tomato together to form another smooth paste.

Step 6

Heat the oil in a large pan or wok over a medium-high heat. When visibly hot, add the mustard seeds. When the seeds begin to crackle, toss in the curry leaves.

Step 7

Let these sizzle for about 30 seconds and then stir in the garlic, ginger and chilli paste. Stir in the ground spices you prepared and Kashmiri chilli powder and continue cooking for another minute.

Step 8

Fry, stirring continuously for about 30 seconds and then pour in the onion/tomato paste mixture. Fry this, stirring often for about 5 minutes or until this base masala has turned a couple of tones darker.

Step 9

Add the chicken legs and stir them in so that they are coated with the base masala ingredients.

Step 10

Now add the chopped coriander, followed by the coconut milk. Bring to a simmer and cover the pan. Reduce the heat to medium and simmer for 10 minutes.

Step 11

Lift the lid and continue simmering to thicken the sauce until you are happy with the consistency.

Step 12

Check for seasoning and add salt to taste. Garnish with a handful of fresh curry leaves if you like and serve with the quartered limes over rice.