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Heat the oil in a heavy-based pan over a medium to high heat. Once hot add the mustard seeds and fry until they fizz and pop. Next, add the onions, cook for 6 minutes, and then add the ginger, garlic, and curry leaves. Cook for a further 2 minutes or until it is all golden brown.
Meanwhile, dice the chicken.
Lower the heat of the onion mix and add the creamed coconut, coconut milk and water and stir. Next add the spices, the salt and sugar. Stir well and bring to a simmer.
Next, add the diced chicken and cook for a few minutes to seal the outside. Then add the turmeric, chilli and garam masala, stirring well so that it is coated in all the spices.
Just before serving, throw in a handful of roughly chopped fresh coriander and pomegranate seeds on top.