Heat a heavy based frying pan and dry fry the coriander, cumin and pepper corns for two - three minutes, then add the mustard seeds and fry for a further minute, when the mustard seeds should start to pop!
Allow to cool slightly and then grind the seeds in a spice/coffee grinder or if you are old-school and need a work out a mortar and pestle.
In a bowl add the remaining spices, garlic, ginger and vinegar to the ground spices and combine.
In the same frying pan (hey if you are doing the dishes and want to use a new one go for it, but if you are looking for somebody else to clean up, show some respect) heat the oil over a medium heat, add the spice mix and fry for about 3 minutes, turning constantly.
Divided into three and put two thirds aside before carrying on as below...
Heat second amount of oil in a pan on medium high heat and add onions, cook for 3-4 mins
Add second amount of garlic and cook for a further 2-3 mins
Add Chicken and brown for about 5 minutes
Add curry paste, stir in and let cook down for 3-4 mins
Add can of tomatoes, stir and bring to a simmer for about 20 mins
Cook rice
Once well combined, add the coconut cream and simmer for a further 10-15 mins.
Serve on rice with fresh coriander and chilli and a poppadom or two
