Toast the sesame seeds in a dry pan until fragrant; cool and coarsely grind.
Heat sesame oil and neutral oil in a pan, add onion and sauté until golden.
Add garlic, ginger and red chillies; sauté briefly until aromatic.
Add turmeric, cumin, coriander, Kashmiri chilli and cayenne; stir for 30 seconds.
Add chicken pieces and stir to coat; brown lightly for about 5 minutes.
Add the water, bring to simmer, cover partially and cook for 8 minutes.
Stir in coconut milk, half the ground sesame, soy sauce and honey; simmer 8-10 minutes.
Adjust consistency by adding stock or reducing heat; stir in vinegar or lemon and salt.
Remove from heat, sprinkle remaining sesame and garnish with coriander.
