Cut the chicken breasts into 2cm pieces.
Pick the leaves from the coriander and roughly chop. Discard the stalks.
Finely dice the chilli. Grate the ginger and crush the garlic. Mix together the pale mustard seeds, curry, cumin and coriander powders. Peel and finely dice the onion.
Rub the chicken with this dry spice mix and leave to marinade for at least 30 minutes, the longer the better.
Finely dice the onion and then heat the groundnut oil in a saucepan. Cook the onions until golden brown and then add the chicken. Cook for 5 minutes or so and then add the coconut milk and the curry leaves. Season with salt and pepper. Allow to simmer for a further 15 minutes until the chicken is cooked. Finish with the fresh coriander.
Meanwhile, cook the jasmine rice. Place the rice in the water with a good pinch of salt and simmer gently for 20 minutes.
To serve, spoon the chicken and the sauce over small mound of rice. Serve with fresh Indian bread to mop up the sauce.
«Vary the contents of this dish by using prawns instead of chicken.»