Coconut Chicken Curry Kerala Style

Main

• 2 tablespoon oil
• 1 teaspoon mustard seeds
• 1 green chili
• 10 curry leaves
• 1 large onion, sliced
• 2 inch ginger, minced
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 2 1/4 pound chicken legs and thighs with bone, skin removed
• 15 ounce can coconut milk

Directions

1. Heat oil in a dutch oven. Add mustard seeds, green chili, curry leaves, and onion. Cook for 5 minutes until softened.
2. Add ginger and garlic. Cook an additional minute.
3. Add salt, turmeric, cumin, and cinnamon and cook an additional minute.
4. Add chicken and cook stirring for 5 minutes.
5. Add coconut milk. Cover and cook for 30 to 40 minutes,
6. Serve with rice.