Dakshini Murgh (Chicken with Roasted Coriander in a Coconut Curry Sauce)

3 T           coriander (whole) seeds
1/4 t         fenugreek (whole) seeds
2 t           (whole) black peppercorns
 
6 T           vegetable oil or other oil with high smoke point.  Ghee or 
              grapeseed oil work well.
1 t           black mustard seeds.
1 stick       cinnamon
1 1/2 pounds  boneless chicken thighs, cut into bite-sized pieces.  (or breast)
2 medium      white or yellow onions, peeled, halved, and cut into half-rings.
4-5 cloves    garlic
1 t           peeled, very finely grated ginger
4 oz          tomatoes, finely chopped (about 1 small tomato)
1/2 t         turmeric
1/2 t         cayenne pepper, or to taste
2 t           salt, or to taste
1 T           freshly squeezed lemon juice
1 (14-oz) can unhomogenized coconut milk, thick cream removed and reserved
2 whole       fresh, hot green chiles (serrano or jalapeno), split in half
              lengthwise.

1. Heat a small, cast-iron skillet over medium-high heat for 2-3 minutes.  Add
   the coriander seeds, fenugreek, and peppercorns; cook, stirring constantly,
   until the aroma is released and they begin to lightly brown, about 1 1/2 
   minutes.  Remove the spices from the pan; cool for 5 minutes, then place in
   a spice grinder and grind to a fine powder.
2. Heat a casserole or saute pan over medium-high heat; add the oil and heat
   through.  Toss in the black mustard seeds and cinnamon stick; when the seeds
   begin to pop, add the chicken pieces, being careful not to overcrowd.  BROWN
   the chicken pieces in batches; transfer the browned chicken to a plate and
   save until needed.
3. Return the pan to medium heat; add the onions and cook until the onions are
   beginning to brown, then add the garlic and cook another minute or two.
4. Add the ginger and tomatoes and cook until the tomatoes are soft, stirring
   often.  Reduce the heat and add the roasted spice mixture, turmeric,
   cayenne, salt, and lemon juice.
5. Remove the thick coconut cream from the top of the milk can; set aside until
   needed.  Stir in the remaining contents of the can, then add the chicken
   back to the pan.  Add enough water  to fill the can again and pour this
   mixture over the chicken; bring to a boil.  Cover, turn the heat to low and 
   simmer, stirring occasionally, for 25 minutes.
6. When the chicken is just cooked through, stir in the reserved coconut cream
   and the green chiles; stir once or twice as the cream warms through.  Remove
   from the heat and serve immediately with bamati rice or chapatis.