2 dried chiles
1 tbsp white poppy seeds (regular black ones are ok)
1 tsp mustard seeds
2 tsp cumin seeds
1 tbsp coriander seeds
1/4 tsp black peppercorns
1 1-inch cinnamon stick
3 whole cloves
1/4 cup dried coconut
3 tbsp vegetable oil
1 large red onion, diced
2 cloves pressed or minced garlic + 1 inch raw ginger + 1 small chile pepper, minced
1.5 lbs skinless, boneless chicken thighs, cut to 3/4 inch pieces
salt to taste
juice from 1/2 fresh lemon
1. Dry roast the chilies, ingredients through cloves, in a dry pan on medium. Grind with the coconut and set aside.
2. Heat the oil at medium. Add the garlic, ginger and pepper for a minute. Add the chicken, saute for 5-7 minutes, add dried spices and salt for 2 minutes more.
3. Add 1/2 cup water and bring to a boil, reduce heat and simmer for 15 minutes. Add lemon juice at the end. Serve with cooked basmati rice.