Nepali Chicken Tarkari (Chicken Curry)

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1. 1Step 1: Mix together the turmeric, pepper and salt.
2. 2Step 2: Rub the turmeric, black pepper, and salt all over the chicken and let marinate in the refrigerator, covered, for 30 minutes.
3. 3Step 3: In a small skillet over medium heat, dry-roast the mustard seeds for a few seconds, or until they are fragrant.
4. 4Step 4: Remove from the skillet and repeat with the fenugreek seeds.
5. 5Step 5: Be careful not to burn the spices.
6. 6Step 6: Combine the mustard seeds and fenugreek seeds in a mortar and pestle or spice grinder and grind into a coarse powder.
7. 7Step 7: Heat the oil in a wok or large saucepan over medium-high heat.
8. 8Step 8: Add the garlic, ginger, ground spice mixture, cumin, chilies, and bay leaves and stir to combine.
9. 9Step 9: Add the onion and saute until slightly translucent.
10. 10Step 10: Drop in the marinated chicken and stir-fry for 4 minutes, then add the stock and tomatoes. Bring to a boil, then decrease the heat and simmer gently for 30 minutes.
11. 11Step 11: Sprinkle with the chopped cilantro.
12. 12Step 12: Serve with cooked white rice.