Dry fry the cumin and mustard seeds until they begin to pop, remove from the heat and grind in a mortar and pestle.
Fry the onion, garlic and ginger until it softens and turns brown.
Add all the 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 cilantro and a squeeze of lime.
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