Cut the chicken up into bite-sized chunks, slice the tomatoes and crush the garlic cloves.

Heat the oil in a deep frying pan or wok. Fry the curry leaves, mustard, onion and poppy seeds in this oil until fragrant. Reduce the heat, add the sliced tomatoes and cook for 5 minutes with a cover on the pan.

Stir in the cumin, coriander and garlic to the cooking tomatoes. Mix in the chicken cubes and continue cooking.

If the mixture looks too dry add a small amount of water at this stage to thin the cooking mix.

Stir the curry and carry on cooking until the chicken is cooked through - about 15-20 minutes.

Just before serving, sprinkle the roasted sesame seeds and chopped coriander over the top.

The Complete Book of Indian Cooking. Husain & Fernandez. Annes Publishing. 1995>