Instructions

1. Start by making the sauce.
2. Pour all but about one tablespoon of the vegetable oil into a large pan or wok and heat it over high heat.
3. When the oil is hot, throw in the mustard seeds, fenugreek seeds and the curry leaves.
4. When the mustard seeds begin to pop, pour in the chopped onions. You want to fry the onions - stirring regularly until the onions are light brown, translucent and soft.
5. Sprinkle with the salt. This will help release some of the moisture from the onions.
6. When the onions are nicely browned, add the garlic and ginger pastes along with the chopped green chilies and stir to combine.
7. After about a minute, add the garam masala, cumin and turmeric. Continue stirring until the vegetables are nicely coated with the spices.
8. Now pour in the tomatoes and tomato paste.
9. Bring to a rolling simmer.
10. Cut the stems of the coriander and then finely cut the stems and add them to the sauce.
11. Pour in the coconut milk and cream and then cover the sauce and cook over low heat while you cook the chicken.
12. Using the remaining oil, fry the chicken until it is nicely browned and about 80% cooked through.
13. Add the chicken to the sauce and stir.
14. Sprinkle with chopped coriander leaves and the spicy salt to taste to serve.