Ingredients

1. 3 lbs boneless skinless chicken thighs, trimmed and cubed to 1 inch
2. 1 tsp tumeric
3. 20g coconut oil
4. 1/2 white onion, diced
5. 2 tsp fenugreek seeds
6. 2 inches of Ceylonese cinammon
7. 3 cloves garlic minced
8. ginger minced (equal amount as garlic)
9. 2 green chilies sliced
10. 3 tbsp Jaffna curry powder
11. 15g sea salt
12. 1 black cardamum
13. 2 tbsps coconut cream
14. Meat thool - 1 tbsp
    * Fennel heavy spice blend
    * Roast together [fennel seed 2x, cumin seed, coriander seed, black pepper, raw rice].
    * Grind to a fine dust in a coffee grinder
15. 15 curry leaves washed

Method

1. Wash chicken with tumeric (remove excess water with paper towel)
2. Add salt to chicken and let it dry brine
3. Add coconut oil, cinammon, fenugreek, white onion to the pan on medium low heat
4. Sweat until onions are transculent for about 15 minutes
   1. Salt them lightly to help the onion release water
5. Mix the chicken, salt, garlic, ginger, green chilies, Jaffna curry powder
6. Increase heat to medium high
7. Add the marinated chicken to the pot
8. Dry fry for 10 minutes so it's not pink
   1. chicken should start releasing water at this point
9. Reduce heat to medium
10. Add black cardamum and coconut cream and partially cover (if already too watery) or fully cover (if dry) with lid on for 10 minutes
11. Remove the lid and continue to stir for 10 minutes to thicken up the kuzhambu
12. Add meat thool and cook for 5 minutes
13. Tear curry leaves and cook for 2 more minutes