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1
Put the oil into a wide pan and set over medium-high heat.
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2
When hot, put in the cumin and mustard seeds.
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3
As soon as the mustard seeds begin to pop, a matter of seconds, add the onions.
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4
Stir and fry until the onions have browned lightly.
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5
Add the ginger, garlic, chicken, cayenne, paprika, salt, and curry leaves.
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6
Stir for a minute.
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7
Add 1 cup water and bring to a simmer.
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8
Cover, lower heat, and simmer gently for 25 minutes, stirring now and then.
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9
Boil down most of the liquid.
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10
Add the coconut milk and, if using, float the whole birds-eye chilies on top, and cook, stirring on medium-high heat for a minute.
