South Indian Coconut Chicken

Adapted from Fine Cooking magazine
Serves 4

1 tbsp coconut oil
1/2 tsp black mustard seeds
3 medium onions, thinly sliced
1/4 cup loosely packed cilantro leaves
1 clove garlic, minced
1 inch piece of ginger, minced
2 lbs. chicken thighs
2-3 tbsp curry powder
1 can coconut milk
1/2 tsp sea salt
3-4 cups mixed vegetables of your choice, diced (try carrots, bell peppers, broccoli, cauliflower)

In a large pot, heat oil over medium heat. Add mustard seeds and cook until fragrant. Add the garlic, ginger, and onion and cook for 5 minutes, stirring frequently. Add the curry powder and cook, stirring frequently another 5-8 minutes until onions are soft. Add chicken, stirring well to evenly coat the pieces with the spice mix. Add coconut milk and salt, reduce heat to mediumlow, cover, and simmer about 30 minutes. Add vegetables, cover and simmer another 10 minutes or until vegetables and chicken are cooked. Remove the lid and add cilantro leaves, simmer briefly and serve.

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