Heat Baklouti Olive Oil in large heavy bottom dutch oven over medium flame. Add mustard seed, cardamon, cumin seeds to pot. Stir until fragrant and seeds begin to pop. Add curry leaves, if using. Add finely chopped onions and cook until well browned, about 7-10 minutes. Add ginger, garam masala, turmeric and Garlic Olive Oil to the pot, stirring until combined. Add chicken to pot with tomatoes, stock, 1 cup water, and Honey Ginger White Balsamic. Add salt & pepper and allow to simmer gently for 30 minutes until curry has reduced and thickened a bit.
Taste and adjust seasoning.
Serve over steamed basmati rice with cilantro and thinly sliced serrano chilies as garnish.