Preheat the oven to 200°C.
Fry cloves, peppercorns, cassia bark, and curry leaves in hot oil for one minute.
Add ginger and onion and cook until translucent.
Toss chicken pieces in seasoned flour until fully coated.
Brown the chicken on all sides in the pan.
Stir in carrots, silverskin onions, beans, and spices and cook for one minute.
Add seasoned flour and cook for three minutes.
Stir in coconut milk and simmer for five minutes before cooling.
Spoon filling into a pie dish and place a funnel in the center.
Roll out pastry and seal it onto the dish using water or milk.
Crush seeds for the crust using a mortar and pestle.
Brush the pastry with egg and sprinkle with the seed crust.
Bake for 10 to 15 minutes until golden-brown.