Dry fry the cumin and mustard seeds until they begin to pop, remove from the heat and grind in a pestle & mortar.
Fry the onion, garlic and ginger until it softens and turns brown.
Add all spices to the cumin and mustard seeds and mix in the tomato puree to make a paste. Add it to the pan and continue to fry for 1-2 minutes.
Next add the chicken and continue to cook for approx. 5 minutes. Pour in the water and simmer on a medium heat for a further 20-25 minutes. Add the green pepper and continue to cook for a further 5 minutes.
Meanwhile bring a large pan of water to the boil, pour in the rice and bring to a simmer for 12-15 minutes, drain, allow to stand for 2 minutes.
Serve curry with Tilda Basmati Rice and garnish with fresh coriander and a squeeze of lime.
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