Nepalese Chicken Tarkari

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1. 1Step 1: Wearing rubber kitchen gloves so the turmeric doesn't stain your hands, rub the turmeric, black pepper, and salt all over the chicken and let marinate in the refrigerator, covered, for 30 minutes.
2. 2Step 2: In a small skillet over medium heat, dry-roast the mustard seeds for a few seconds, or until they are fragrant, and then remove from the skillet and repeat with the fenugreek seeds. Be careful not to burn the spices.
3. 3Step 3: Combine the mustard seeds and fenugreek seeds in a mortar and pestle or coffee grinder and grind into a coarse powder.
4. 4Step 4: Heat the oil in a wok or large saucepan over medium-high heat. Add the garlic, ginger, ground spice mixture, cumin, chiles, and bay leaves and stir-fry for 20 seconds.
5. 5Step 5: Add the onion and saute for about 6 minutes, or until slightly translucent.
6. 6Step 6: Drop in the marinated chicken and stir-fry for 4 minutes, then add the stock and tomatoes.
7. 7Step 7: Bring to a boil, then decrease the heat and simmer gently for 35 minutes.
8. 8Step 8: Sprinkle with the chopped cilantro and serve with the rice.