With a mortar and pestle, coarsely grind the seeds.
Coat the chicken in the spice mixture. In a Dutch oven or large pot, brown the chicken in the oil. Season with salt and pepper. Set aside on a plate.
In the same pot, soften the onion and garlic with the pepper and Colombo powder. Add oil, if needed. Return the chicken to the pot and add the vegetables, coconut milk and lime juice. Season with salt and pepper.
Cover and simmer for about 45 minutes, stirring occasionally. Remove the lid and cook for about 15 minutes longer or until the meat pulls away from the bone. Adjust
Serve with steamed rice.
To make your own Colombo powder, combine: 4 tsp of curry powder, 1 tsp of ground mustard, 1 tsp of dried oregano, ½ tsp of ground aniseeds (or fennel seeds), and ½ tsp of allspice.