Mix the curry powder spices together and then add to a bowl with the chicken pieces. Mix well until the chicken is fully coated and then cover and leave for at least an hour.
Once the chicken has absorbed the spice flavour heat the oil in a pan over a low heat and add the cinnamon, cumin seeds, mustard seeds, fenugreek seeds, curry leaves, cloves and cardamon and cook for a minute.
Add the onion and saute until soft and turning golden brown.
Add the ginger and chopped tomato and saute until soft.
Add the chicken pieces and mix well with the other ingredients already in the pan. Cover with a lid and cook for 15 minutes, stiring occasionally.
Add the coconut milk and cook for a further 20 minutes uncovered until the curry thickens.
Remove from the heat and add the lime juice.