Keralan Chicken Curry (Nadan Kohzi)

For the Keralan curry powder (makes double quantity)

• 2 tsp white poppy seeds
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• ½ cinnamon stick
• 4 cardamom pods
• 3 cloves
• 2 tsp black peppercorns
• ½ tsp Turmeric
• 2 tsp kashmiri chili powder

For the curry

• 4 tbsp coconut oil (or vegetable/canola)
• 20 curry leaves (fresh)
• 3 onion medium, peeled, halved and cut into thin slices
• 2.2 lb chicken thighs (1kg) boneless & skinless, cut into chunks
• 1 tsp ginger (minced)
• 2 tsp garlic (minced)
• 1 cup tomato canned is fine, chopped
• 1 cup coconut milk
• 1 tsp garam masala
• 1½ tsp salt

Garnishes (optional)

• 1 lime (cut into wedges, optional)
• 1 bunch cilantro (chopped, optional)
• 4 green chili peppers chopped or sliced - optional, small