Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   coriander seeds
     1/4  teaspoon      fenugreek seeds
   2      teaspoons     black peppercorns
   6      tablespoons   vegetable oil
   1      teaspoon      black mustard seeds
   1      stick         cinnamon
   3 1/2  pounds        chicken pieces -- skinned, in serving
                        -- pieces
   2      medium        onions -- cut into rings
   5      cloves        garlic -- slivered
   1      teaspoon      fresh ginger -- peeled and grated
   5      ounces        tomatoes -- finely chopped
     1/2  teaspoon      ground turmeric
   1      teaspoon      cayenne pepper
   1 1/2  teaspoons     salt
   1      tablespoon    lemon juice
  14      cans          coconut milk
   2                    fresh hot green chilies -- cut/half lengthwise

Preparation:

Set frying pan over med-high for 2-3 minutes. Add the coriander seeds fenugreek and peppercorns and roast for about 1 1/2 minutes or until lightly browned. Remove spices to cool then grind in processor. Put the oil in wide pan and set over med-high heat. When hot add the mustard seeds and cinnamon. As the mustard pops put in the chicken pieces in a single layer. Brown the chicken in successive batches. When the chicken is all browned put onions and garlic into same pan and turn heat to medium, cook until all are light brown. Add ginger and tomatoes and cook until soft. Add roasted spices, turmeric, cayenne, salt and lemon. Set aside the thick coconut at top of can, Stir remaining contents of can. Add enough water to fill the can again and add to chicken. Bring to boil. Cover and turn to low and simmer for 25 minutes. Stir the thick coconut cream and chilies, warm and turn off heat. Serve with rice.