Kerala Coastal Chicken

Recipe from Denean Vreeland

1 tsp cumin
4 Tbsp ghee or mix of butter and olive oil
2 large onions, sliced thin
¼ tsp mustard seeds
3 Tbsp ground coriander
¼ tsp black pepper
½ tsp tumeric
¼ tsp ground hot red pepper
¼ tsp ground cloves
¼ tsp cinnamon
2 cardamom pods, seeded & lightly pounded
Curry leaves
½ tsp finely grated ginger root
1 tsp salt
3 ½ lb frying chicken, cut in pieces
¼ C water
2 med potatoes, ¾ in cubed
1 ½ C thick coconut milk

Fry one of the onions until lightly browned in ghee. Add mustard seeds and fry until they pop. Add coriander, black pepper, turmeric, red pepper, cloves, cinnamon, cardamom, curry leaves and ginger. Cook for a minute or two and then add chicken and onion. Fry 5 minutes. Sprinkle on salt, add water and simmer for 10 minutes. Add potatoes and coconut milk and simmer, uncovered until chicken is tender and potatoes are done, stirring occasionally. Serve over long-grain rice or with Naan (pita bread).