Clean chicken and chop into 12 to 14 pieces. Place chicken in a large bowl and season with turmeric, coriander, pepper, chilli powder and salt. Cover and refrigerate for 1 hour.
Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds and curry leaves in oil for 3 to 4 minutes, until fragrant. Stir in ginger and garlic and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
Stir in coconut milk, and cook with lid removed until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.