Huw's Murgh (chicken) Achar

My version of this hot and sweet North Indian pickle curry.

1. 1

   Put a flat bottom pan on a high heat to get it nice and hot to roast your spices.
   
   Put the cumin, coriander, mustard and fennel seeds into the hot pan, moving and shaking them constantly so that they do not burn. Hold the pan over the heat and move constantly until they smell toasted.
   
   Pour the spices into a pestle and mortar and crush into a fine powder or until all the husks are gone. Add the turmeric, fenugreek and chilli powder to the ground spices.
   
   Finely chop the onion and chilli (if you like it hot leave in the chilli seeds, if not de-seed them first) and keep separate.
   
   Peel the garlic then with the flat side of a chefs knife lay it over the garlic clove and bash down on top of the flat side of the knife to crush the clove. This will release more of the garlic's oils and therefore will give you more flavour than just chopping it. Once you have done this with both cloves, finely chop them.
   
   Peel the ginger and finely chop.
   
   Chop the chicken breasts into whatever size chucks you want in the curry, but bear in the mind the larger the chunks the longer it will take to cook in the sauce. Season and put to one side.
   
   Add a little oil to a large saucepan or wok and heat until just starting to smoke.
   
   Add the onion and cook until soft.
   Add the garlic, chilli and ginger and fry for a further 2 to 3 minutes.
   Add the spices from the pestle and mortar and stir until mixed.
   Add the tomatoes and chicken stock and bring to the boil.
   Add the chicken to the sauce and bring back to the boil. Once it's bubbling turn down to simmer.
   Add the mango chutney and stir.
   
   Leave to simmer for about 20 minutes or until the sauce has reduced to a nice thick jammy consistency and the chicken is cooked through thoroughly.
   
   Serve with rice and naan