Chicken Curry

Trim the fat off the chicken thighs and cut them into bite-size pieces. Mix the chicken with 2 tsp salt, 1 tsp turmeric, and 2 pinches of the spicy chili powder. Set it aside to marinate while you make the masala.

Cut the onions into large-ish pieces. Add them to a saucepan with some oil and a sprinkle of salt, and close the lid. Sauté on medium-high (setting 8 on Cody's stove) for about 5 minutes, until the onions are translucent but not burnt.

Let the onions cool a bit, then transfer them to a blender with 1/3 cup of water. Blend into a coarse paste.

Add some more oil to the pan along with the blended onions. Stir in the 3 Tbsp garlic ginger paste and 1 tsp turmeric. Keep sautéing and stirring until the raw garlic smell is gone.

Keep the onions sautéing through the next step.

Dice the tomatoes and blend them into a puree. If your tomatoes are on the sour side, use fewer.

Pour the tomato puree into the onions and stir, stir, stir. Add salt to taste and keep cooking for about 20 minutes, until the raw onion smell is gone.

Add 1 Tbsp cumin, 3 Tbsp coriander, and 2 pinches of garam masala. Stir them into the masala.

Add the marinated chicken to the onion tomato mixture, along with 4 Tbsp of the mild red chili powder. Add salt to taste and cook for about 20 minutes, stirring often.

Boneless thighs are cooked through in about 5 minutes, but keep it going so the chicken soaks up the masala.

Turn the heat down slightly so the coconut milk doesn't split, then stir in 5 oz of coconut milk. If the curry starts sticking to the pan, add another 1/3 cup of water. Add salt to taste and keep cooking.

Shred or cut a handful of mint and a handful of curry leaves (about 7-10) and add them to the pan. Add one more pinch of the spicy chili powder, then reduce the heat to medium (about 6 on Cody's stove).

Add a handful of chopped cilantro stems and stir. When the curry is close to done, add about 1/4 handful of cilantro leaves.

You know it's close to done when the oil shimmers to the top. Enjoy!