8 chicken thighs, skinless
1/2 lb. potato or squash, peeled and cut into chunks
1 onion diced
2 tbsp. canola oil
1 tsp. mustard seed, whole
2 one-inch sticks of cinnamon 4 cloves fresh garlic, minced
1 tbsp. fresh ginger, peeled and finely chopped
3 tbsp. curry powder
1 tsp. whole peppercorns
1 can unsweetened coconut milk
1 teaspoon salt

Heat oil in medium saucepan. Add mustard seed and let them pop. Add cinnamon sticks. Cook briefly to release their aromas. Add the onion and cook until golden brown. Add garlic and ginger, continue cooking 2-3 minutes more.

Add chicken pieces, peppercorns and the Curry Masala and cook until brown, adding small quantities of water as necessary to keep the spices froom scorching.

Add the vegetables, the coconut milk and 1/2 cup of water. Bring to a boil, reduce heat to simmer, cover and cook for 30-40 minutes until the meat falls easily off the bone and the juices not too thick.

Serve with rice

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