Heat oil in large saucepan, add chicken and fry until browned then transfer to a plate.
Add mustard seeds and cover pan. When they have stopped popping add onions, fry until golden, then add ginger, garlic and chilli and fry for 2 minutes.
Put spices, salt, vinegar and lemon juice in a bowl and mix to a smooth paste. Add paste to saucepan and fry for 5 minutes.
Add chicken and coat with paste and fry for 3 minutes, then add coconut milk and sweet chilli sauce and bring to the boil. Reduce heat and simmer for 30 minutes until chicken is tender and sauce is thick.
Preparation and cooking time 1 hour. Serve with Palau rice,nann bread and cold green grapes.