Goan Style Chicken Curry

• 1 kg skinless chicken pieces, bone in preferred
• 2 tsp black mustard seeds
• 1 C onion, sliced finely
• 1 can coconut milk, (400 ml)
• 3 TBS coconut oil or cooking oil of your choice
• 2 tsp Kashmiri mirch (or 1 tsp cayenne + 1 tsp paprika)
• 1/2 tsp turmeric/haldi
• 2 TBS ground coriander/dhania
• 2 tsp ground cumin/jeera
• 1 tsp garam masala
• 1 TBS lime juice
• 1 TBS garlic paste
• 1 TBS ginger paste
• 2 tsp salt

1. Mix Kashmiri mirch, turmeric, coriander, cumin, garam masala, lime juice, garlic paste, ginger paste, and salt with 1/2 C water to make marinade. Coat all chicken pieces with marinade mix, allow to marinate for 30 minutes to one hour in an airtight container in the refrigerator.
2. In a heavy bottomed skillet or kadhai, heat oil & ghee for about 5-7 minutes until fragrant. Add mustard seeds for and fry for 1 minute. Add onions and fry until beginning to brown.
3. Add chicken pieces and marinade, fry for 7 minutes stirring frequently.
4. Stir in coconut milk and 1/2 cup water, simmer for 18-20 minutes uncovered or until chicken is cooked through & oil has separated from sauce. Salt to taste & serve.

chicken, black mustard seeds, onion, coconut milk, coconut oil, mirch, haldi, ground corianderdhania, ground cumin, garam masala, lime juice, garlic, ginger paste, salt

Taken from www.yummly.com/recipe/Goan-Style-Chicken-Curry-1474884 (may not work)