1. crackle 1/2 tsp mustard seeds and 1/2 tsp cumin seeds in vegetable oil 2. add one small yellow onion julienned to oil 3. once onions caramelize, add 1 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp turmeric powder, 1/2 tsp chili powder, and 1 tsp sea salt. fry it for a minute or two 4. add one can of full fat coconut milk, 1 tbsp of fresh garam masala, and 2 tbsp of garlic-ginger paste. mix thoroughly 5. Add 4 chicken thighs (buy it with skin on and bones included) with skin removed, with flesh cut off bones into small 1 inch pieces. The bone pieces should also be added for flavor. 6. Add 10 curry leaves, 6 kefir lime leaves, juice from half lime, 1 tbsp rice wine vinegar, 1 tbsp sugar 7. simmer covered on low for 10 minutes 8. Add 1.5 cups of chopped cilantro and stir thoroughly. 9. simmer uncovered on low another 10 minutes or so until a thin layer of oil starts to float to the top. Once oil floats, the chicken is cooked. finishe...