Heat the oil over medium heat.
Add cinnamon, cloves, mustard, cumin and curry leaves.
Fry until the seeds start to 'pop'.
Add the onions and fry until lightly browned.
Add the chicken and fry until golden.
Stir in the chillies, turmeric and currypowder.
Add the stock (or water) and bring to a simmer. Cover and cook for 15 mins.
Add the garlic and ginger, cover and cook until tender.
Salt to taste.
Garnish with the coriander.