Heat 15ml of vegetable oil in a large pan over low heat.
Fry the chicken breast pieces gently until almost cooked through and set aside.
Heat the remaining 30ml of oil and add whole spices including cinnamon, cardamom, cloves, peppercorns, and mace.
Add the chilli, ginger, onions, and curry leaves once the spices crackle.
Fry for 5 minutes until the onions become translucent.
Stir in the turmeric, coriander, black pepper, and cinnamon powder for 3 minutes.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Add the tomatoes and pre-cooked chicken and simmer for 4 minutes until thoroughly cooked.
Serve the stew with rice and garnish with celery leaves and shiso cress.