Remove the skin and cut 2-3 slits in the chicken. Any cut of chicken or cut up whole chicken can be used. May need to adjust the spices as needed if using more or less chicken.

Put the chicken pieces into medium sized pot, add water, so that the water covers all the chicken pieces.

Add the coriander powder, cumin powder, mustard powder, pepper powder, bouillon (optional) and salt to the pot and let it boil for about 20 minutes or till chicken is just about boiled. Do not over boil the chicken. Keep this aside.

Put oil into another large non stick pot (large bottom). Very important to use non stick.

When the oil has heated add the mustard seeds and wait for it to start spluttering.

Add each of the chicken pieces one at a time to the pot with mustard seeds. DO NOT ADD THE GRAVY as you are letting the chicken pieces fry in the pan. Let the pieces fry/brown on one side about 3 mins before turning over and letting it brown on the other side, about 3 mins.

When the chicken pieces have fried on the outside add the garlic and onions. The chicken at this time continues to get fried/brown.

When the onions have become translucent add the flour and stir till none of the flour can be seen.

Add the gravy from the boiled chicken and let it thicken. Taste and adjust the spices as needed.

Enjoy with white rice or fried rice!