Step 1

Heat the oil in a large saucepan or stockpot over medium-high heat. Add the chicken and cook, turning occasionally, for 8-10 minutes or until the chicken is light golden. Transfer to a large plate.

Step 2

Reduce heat to medium-low. Add the onion and salt to the pan. Cook, stirring occasionally, for 15-20 minutes or until onion is very soft and light golden. Add mustard seeds, curry leaves, cinnamon stick, ground coriander, cumin and turmeric. Cook, stirring, for 2 minutes.

Step 3

Return the chicken to the pan. Add the chilli and stock. Increase heat to medium. Cover and bring to a simmer. Reduce heat to medium-low and cook, covered, for 35-40 minutes or until the chicken is very tender. (To freeze see tips)

Step 4

Transfer the chicken to a large serving dish. Increase heat to medium-high and simmer the sauce for 10 minutes or until sauce thickens. Pour over the chicken.

Step 5

Divide the chicken mixture among serving bowls. Top with fresh coriander. Serve with rice, beans and yoghurt.