DIRECTIONS

• Combine the chili powder, salt, lemon juice, and chicken pieces in a medium bowl. Cover and refrigerate at least one hour if you have the time. Otherwise, just don’t.
• Meanwhile, place the cilantro, garlic, chilly, lemon juice, and 1 Tbsp. water in the bowl of a food processor or blender. Process 20-30 seconds, or until the mixture forms a paste. Set aside.
• Heat the oil in a wok or heavy bottomed skillet over medium-high heat.
• Add the cumin, onions, and brown sugar to the pan and toss to coat the onions in the spices. Let cook for 6-8 minutes, or until onions are nicely browned.
• Remove the chicken from its marinade and add to the pan. Toss to coat it in the onions and spices. Cook for 2-3 minutes, or until the chicken pieces have turned white on all sides.
• Reduce the heat to medium, then add in the ginger, tomatoes, turmeric, and cardamom and give it a good stir. Add in the contents of the food processor or blender, stir, and let cook for 2-3 minutes.
• Pour in the coconut milk and water and let the contents of the pan slowly come to a boil over medium heat. Once it has reached a boil, cover the pan and reduce the heat to low. Simmer for 10 minutes. The gravy should be reduced and thick.
• After ten minutes, uncover the pan and taste the sauce. Add salt as needed.