Chicken Curry With Mustard Seeds

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1/4 cup Vegetable Oil

6 x whole, dried, red hot chilies, each broken into 3 or 4 pieces

2 tsp yellow mustard seeds

1 x whole cinnamon stick, 3 inches

1/2 tsp Urad Dal, split black lentils

1 1/4 cup very thinly slices shallots, about 4

10 x garlic cloves, very thinly sliced

10 x fresh curry leaves, optional

2 tsp peeled and grated fresh ginger

1 1/4 cup chopped plum tomatoes, about 3

1 1/4 lb boneless, skinless chicken thighs, cut into large chunks

1/4 tsp ground turmeric

coarse salt , to taste

Riata, for serving

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