Cardamom and Cinnamon Keralan Chicken Curry with Coconut and Spices

Method

1. Add 1 tsp cardamom pods to the oil and let them sizzle. After step 4, stir in 1/2 tsp cinnamon powder.
2. Heat oil in a pan. Add mustard seeds and let them splutter.
3. Add onions and green chili; sauté until onions are golden.
4. Stir in turmeric powder and chicken; cook until browned on all sides.
5. Add coconut milk, season with salt, and simmer for 15-18 minutes until chicken is tender.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.