reddypuram style chicken curry

1. crackle 2 big pinches of mustard seeds and 2 big pinches of cumin seeds in vegetable oil in a mini wok
2. add one medium onion julienned and fully caramelize 
3. add one heaping tbsp garlic-ginger paste and fry for a minute
4. add 6 chicken thighs cut into small pieces and add an even, uniform layer of kosher salt on top (about 2 tsp)
5. add 1 tbsp coriander powder, 2 tsp cumin powder, 1/2 tsp turmeric, 1/4 tsp cardamom powder, 1 tsp of chili powder
6. add one 15 oz can of full fat coconut milk
7. add about 10 big curry leaves (or 20 small ones) and a few stems 
8. add a big, big handful of chopped coriander leaves (maybe 3/4 cup) 
9. cook covered for 5 minutes on high until it boils 
10. cook uncovered for another 10 minutes on simmer, until you start to see some foam/oil float to the top 
11. add the juice of half of a lime or lemon 
12. add 1 tsp of sugar
13. add 1 tbsp of white wine vinegar or rice wine vinegar
14. simmer for another 5 minutes until more oil comes to the top. once a thick layer of oil is floating on top, that's when you know the chicken is cooked
15. taste to adjust the lime, sugar, salt, vinegar, cumin and chili powder ratio (lol)
16. final step is to add another big, heaping handful of chopped coriander leaves 
17. This curry tastes better after it's had time to sit in the fridge overnight. The sauce thickens and flavors meld better.