Kerala-Style Chicken Curry

• 3 tablespoons olive or canola oil
• 1/2 teaspoon whole cumin seeds
• 1/2 teaspoon whole brown mustard seeds
• One 5-ounce onion, cut in half lengthways and then crossways into fine half rings
• 2 teaspoons finely grated peeled fresh ginger
• 4 cloves garlic, chopped finely
• 2 1/2 pounds chicken parts, skinned
• 1/2 teaspoon cayenne pepper, or more, if desired
• 1 tablespoon bright red paprika
• 1 teaspoon salt
• 1520 fresh curry leaves, if available, or 8 fresh basil leaves, torn up
• 1 cup coconut milk from a well-shaken can
• 3 or 4 whole birds-eye chilies (optional)

1. Put the oil into a wide pan and set over medium-high heat.
2. When hot, put in the cumin and mustard seeds.
3. As soon as the mustard seeds begin to pop, a matter of seconds, add the onions.
4. Stir and fry until the onions have browned lightly.
5. Add the ginger, garlic, chicken, cayenne, paprika, salt, and curry leaves.
6. Stir for a minute.
7. Add 1 cup water and bring to a simmer.
8. Cover, lower heat, and simmer gently for 25 minutes, stirring now and then.
9. Boil down most of the liquid.
10. Add the coconut milk and, if using, float the whole birds-eye chilies on top, and cook, stirring on medium-high heat for a minute.

olive, cumin seeds, brown mustard seeds, onion, fresh ginger, garlic, chicken, cayenne pepper, bright red paprika, salt, curry, coconut milk, birdseye chilies

Taken from www.epicurious.com/recipes/food/views/kerala-style-chicken-curry-373783 (may not work)