Chai Pani’S Malabar Chicken Curry

• 2 pounds chicken breast cut into bite-size pieces
• 1/2 cup vegetable oil + 1 Tb
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 15 curry leaves finely chopped
• 3 red chiles smalls dried, cayenne, bird
• 4 cups red onion chopped, 2 large onions
• 2 tablespoons ginger grated
• 1 teaspoon chili powder
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1/2 cup cilantro leaves chopped, and/or stems
• 3 cups chopped tomatoes
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 1 cup unsweetened coconut milk

1. Pour 1/2 cup oil in a large sauce pot over medium heat. When the oil is hot, add the mustard seeds, fenugreek seeds, curry leaves, and red chiles.
2. Saute for 1-2 minutes, then add the ginger and onions. Reduce the heat to medium-low and allow the onions to brown until they are dark and soft enough the smash with a spatula-about 25-30 minutes.
3. Add the chili powder, coriander, turmeric, and cilantro-mix together.
4. Raise the heat back to medium and add the tomatoes, salt, and lime juice. Simmer, stirring occasionally, until the tomatoes have disintegrated and the oil separates out-15-20 minutes.
5. Add 1/2 cup of water and 1 cup coconut milk. Bring to a boil, then turn down the heat.
6. In a separate skillet, heat 1 Tb. of oil over high. Add the chicken to the skillet and brown on all sides, leaving the centers pink-2-4 minutes.
7. Add the chicken to the curry and simmer 5-7 minutes until the chicken has cooked through. Serve over basmati rice.

chicken, vegetable oil , mustard seeds, fenugreek seeds, curry, red chiles, red onion, ginger grated, chili powder, ground coriander, turmeric, cilantro, tomatoes, lime juice, salt, unsweetened coconut milk

Taken from www.yummly.com/recipe/Chai-Panis-Malabar-Chicken-Curry-1652872 (may not work)