Created by Bergy on April 5, 2012
Step 1: In a lightly oiled skillet sear and brown the chicken thighs, remove chicken about 6 minutes
Step 2: Fry the cumin seeds and mustard seedin in a lightly oiled saucepan until they start to pop about 1 minute. Add onion, ginger, tumeric, and ground cumin, saute for about 3 minutes, add tomatoes. Add the thighs to the pot and the cinnamon stick. Bring to a boil.
Step 3: Cover and reduce heat, simmer for about 20 minutes, stir occasionaly
Step 4: Stir in the coconut milk, Heat to piping hot, remove cinnamon stick, add lime juice, maple syrup. Season with salt and pepper continue to cook for a minute or 2 Serve over cooked rice