Heat the oil in a pan. Add the cumin seeds, fennel seeds and bay leaf. When they begin to crackle add the sliced onions and fry for 10-15 minutes over a low heat.
Add the ground coriander, chilli powder, garam masala and ground turmeric. Sprinkle with a little water and continue to fry over a low heat.
Add the diced chicken and green chillies and fry, stirring continuously. Sprinkle with more water if required. Reduce the heat and cook, covered, for 10-15 minutes until the meat is cooked through with no pink showing.
Add the crushed black peppercorns and season to taste. Remove the lid and reduce any excess moisture by increasing the heat, stirring all the time.
Serve garnished with fresh coriander.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.