Step 1

Mix together the turmeric, pepper and salt.

Step 2

Rub the turmeric black pepper, and salt all over the chicken and let marinate in the refrigerator, covered, for 30 minutes.

Step 3

In a small skillet over medium heat, dry-roast the mustard seeds for a few seconds, or until they are fragrant.

Step 4

Remove from the skillet and repeat with the fenugreek seeds.

Step 5

Be careful not to burn the spices.

Step 6

Combine the mustard seeds and fenugreek seeds in a mortar and pestle or spice grinder and grind into a coarse powder.

Step 7

Heat the oil in a wok or large saucepan over medium-high heat.

Step 8

Add the garlic, ginger, ground spice mixture, cumin, chilies, and bay leaves and stir to combine.

Step 9

Add the onion and saute until slightly translucent.

Step 10

Drop in the marinated chicken and stir-fry for 4 minutes, then add the stock and tomatoes. Bring to a boil, then decrease the heat and simmer gently for 30 minutes.

Step 11

Sprinkle with the chopped cilantro.

Step 12

Serve with cooked white rice.