heat a large deep frying pan/wok on the hob and add the coriander and cumin seeds and heat up until fragrant.
Add the heated cumin and coriander seeds into a pestle and mortar and crush. Add the rest of the spices with a little olive oil and mix into a paste.
Heat olive in the pan/wok and add the garlic, ginger and chilli, cook for 1 min then add the onions and stir until starting to brown.
And the paste to the onion and stir for a few minutes then add the chicken and cook for 5-6 minutes until all the chicken is white.
Add the tomato puree and cook for 2 mins and then add the tinned tomatoes, then fill half of tin with water and add to the pan and simmer for around 10 minutes.
Add the chicken stock and stir in until dissolved and then add the creamed coconut and simmer for another 3 mins and mix in the coriander before serving.
Serve with rice and condiments of your choice.
I served with basmati rice, mini poppadum’s and garlic and coriander naan bread.