Green Curry Chicken (Lili Kari)

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1 pound skinless and boneless chicken thighs


1/2 teaspoon very finely minced fresh ginger

1/2 teaspoon very finely minced garlic

The Masala

1 teaspoon cumin seeds, ground in a mortar or spice grinder

1 lightly packed cup fresh coriander (cilantro) leaves and stems

1/2 cup raw cashews or almonds

1 to 2 serrano chiles, or more to taste

1 teaspoon very finely minced fresh ginger

1 teaspoon very finely minced garlic

1/2 teaspoon ground turmeric

The Curry

2 tablespoons vegetable oil

8 to 10 curry leaves (see Note with Kerala Fish Curry recipe)

2 to 3 whole cloves

1 onion, halved and thinly sliced

1 to 2 cups coconut milk, homemade or canned (if canned, stir well before measuring)

1 teaspoon salt, or more to taste

2 Yukon gold potatoes, peeled and quartered (optional)

1/2 lime

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