Heat the pan, add the coriander seeds, mustard seeds, fennel seeds. Cook for 1 minutes or so. Remove from the heat and add them to a pestle and mortar and crush the seeds to release the flavour.
Place in a bowl, add the ginger, garlic, ½ onion, dry chilli, turmeric, coriander and cream. Blend the mixture to a paste.
Place the chicken breast in a bowl and add the turmeric mixture. Let the chicken marinate for 20 minutes minimum or overnight in the fridge.
In a sauté pan, over medium – high heat, add some coconut oil and add the marinated chicken. Colour for 2-3 minutes then season well with salt and pepper.
Add the leftover marinate if you marinated the chicken for 20 minutes only then add the coconut milk. add the lemon grass and kefir lives and lime juice. bring to simmer and cover with a lid. Cook on low heat for 20-25 minutes until the chicken is fully cooked.
Once cooked, serve the chicken on a bowl of basmati rice.