crackle 2 big pinches of mustard seeds and 2 big pinches of cumin seeds in vegetable oil in a mini wok add one medium onion julienned and fully caramelize add one heaping tbsp garlic-ginger paste and fry for a minute add 6 chicken thighs cut into small pieces and add an even, uniform layer of kosher salt on top (about 2 tsp) add 1 tbsp coriander powder, 2 tsp cumin powder, 1/2 tsp turmeric, 1/4 tsp cardamom powder, 1 tsp of chili powder add one 15 oz can of full fat coconut milk add about 10 big curry leaves (or 20 small ones) and a few stems add a big, big handful of chopped coriander leaves (maybe 3/4 cup) cook covered for 5 minutes on high until it boils cook uncovered for another 10 minutes on simmer, until you start to see some foam/oil float to the top add the juice of half of a lime or lemon add 1 tsp of sugar add 1 tbsp of white wine vinegar or rice wine vinegar simmer for another 5 minutes until more oil comes to the top. once a thick layer o...