Heat the oil in a wok or large frypan over medium heat and cook the onion until lightly browned. Mix in garlic, ginger, cinnamon, bay leaves, brown sugar, coriander, fenugreek, cloves, cardamom, chilli and peppercorns. Cook and stir about 3 minutes.
Place chicken in the wok, and cook until lightly browned. Mix in curry powder. Pour in water and bring to the boil. Reduce heat to low, cover and simmer 30 minutes. Add more water as necessary to keep chicken covered.
Mix in lemon juice, season with salt and pepper and continue cooking at least 15 minutes. Stir in cream and remove cinnamon stick and bay leaves before serving.
This receipe would appeal to anyone who likes a jungle style curry, however, I'm more partial towards a curry with coconut milk or cream. I have given a 3 star rating simply because I was otherwise unable to post a review. - 24 Nov 2009