Step 1

Pour ½ cup oil in a large sauce pot over medium heat. When the oil is hot, add the mustard seeds, fenugreek seeds, curry leaves, and red chiles.

Step 2

Sauté for 1-2 minutes, then add the ginger and onions. Reduce the heat to medium-low and allow the onions to brown until they are dark and soft enough the smash with a spatula—about 25-30 minutes.

Step 3

Add the chili powder, coriander, turmeric, and cilantro—mix together.

Step 4

Raise the heat back to medium and add the tomatoes, salt, and lime juice. Simmer, stirring occasionally, until the tomatoes have disintegrated and the oil separates out—15-20 minutes.

Step 5

Add ½ cup of water and 1 cup coconut milk. Bring to a boil, then turn down the heat.

Step 6

In a separate skillet, heat 1 Tb. of oil over high. Add the chicken to the skillet and brown on all sides, leaving the centers pink—2-4 minutes.

Step 7

Add the chicken to the curry and simmer 5-7 minutes until the chicken has cooked through. Serve over basmati rice.