Cut skinless chicken thighs into large chunks, coat in seasoned flour and fry quickly in hot oil until browned all over, remove to a casserole dish and set aside.
Fry sliced onions, chopped garlic and chopped ginger for 5 minutes, then stir in a Tbs or two of curry powder and a Tbs of turmeric, along with chopped tomatoes.
Cook for a few minutes, until fragrant, then add chicken stock and pour over the chicken in the casserole, cover and simmer for about 30 minutes, until cooked
and the sauce is nice and thick. Meanwhile, cut courgettes and green peppers into strips or batons, then sauté in a little oil for 3-4 minutes. Add 2-3 tsp
each of mustard seeds and cumin seeds and continue frying until the mustard seeds start to pop, then stir in a couple of Tbs plain yogurt, stirring until this
is all absorbed. Serve immediately with the curry, garnished with coriander, and rice.