1 1/2 cups coconut milk
5 tbsp. plain, full-fat yogurt
3 tbsp. fresh lime juice
1 tbsp. garam masala
1 teaspoon red chile powder, preferably kashmiri, or cayenne
6 cloves garlic, peeled
1 4"piece ginger (80g), peeled and thinly sliced
kosher salt, to taste
3 pounds . chicken thighs, skin removed (can be boneless also although cook time will be less)
27 fresh or frozen curry leaves, defrosted if frozen
8 green cardamom pods
1 piece mace (optional)
1 star anise
1 stick cinnamon
1/4 cup canola or peanut oil
3 small green thai chiles or 1 1/2 serranos, halved
2 medium yellow onions, halved and thinly sliced crosswise
1 tbsp. chopped cilantro
Purée coconut milk, yogurt, lime juice, garam masala, chile powder, garlic, ginger, and salt in a food processor until smooth; transfer to a bowl.
Add chicken, 1/3 of curry leaves, the cardamom, mace, if using, the star anise, and cinnamon; toss to combine. Cover with plastic wrap and chill overnight.
The next day, heat oil in an 8-qt. saucepan over medium-high. Cook chiles and onions until caramelized, about 20 minutes. Using a slotted spoon, transfer mixture to a bowl; set aside
Add chicken and its marinade to pan; boil. Reduce heat to medium; simmer until chicken is cooked through, about 30 minutes.
Stir in chiles and onions; cook 5 minutes more and garnish with cilantro and remaining curry leaves.
