Kerala Chicken Curry with Coconut and Spices

Method

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