Heat a large, heavy pan over medium high heat and add coconut oil, garlic, curry leaves, fenugreek, mustard and turmeric.
When the mixture becomes fragrant and begins to brown, add chicken thighs and sear all over, about 5 minutes each side. Remove chicken.
Add onion, green pepper, ginger, fenugreek leaves, curry powder and dal to the hot oil and fry, stirring occasionally, for 5 minutes.
While the vegetables are frying, pour boiling water over stock cube and saffron in a beaker or small bowl, and stir to dissolve the stock cube.
Add the stock to the vegetables and bring to the boil. Add the chicken thighs back in, cover with lid, and reduce heat to medium low. Simmer for 30 minutes.
Once again, remove chicken. Add cream, and blend with an immersion blender until smooth. (You can cool curry for 15 minutes and blend in a food processor or stand blender, or skip this step altogether.) Raise the heat to medium high and simmer uncovered for about 10 minutes to reduce and thicken the sauce.
Add salt to taste, then add the chicken back in. If desired, place pan under grill for 5 minutes to brown the tops of the chicken.
Serve with basmati rice, garnish with lime wedge and chopped coriander.