Clean and dry the chicken thighs and set aside.
Melt the oil (and ghee, if using) in a medium saucepan over medium heat.
Add the ginger and garlic paste to the pan and saute for 1 minute. Then stir in the spice mixture and vinegar.
Add the onions, chilies, salt and curry leaves, and saute until brown.
Gently place the chicken thighs and potatoes into the masala mixture and sear the thighs on both sides. Reduce the heat to medium-low, cover the pan, and cook for about 20 minutes.
Meanwhile, mix 1 cup of the coconut milk with water in a small bowl. Add the milk mixture to the chicken once it has cooked and simmer on low heat for about 2 minutes.
Add the remaining coconut milk and remove the pan from the oven. Serve the chicken curry warm with either naan or steamed rice.
2 lbs chicken tights with bones
3 tbsp grape seed of sunflower oil
1 tbsp ghee (optional)
1 tsp ginger paste
1 tsp garlic paste
1 tbsp Passion for Spices' Keralan Curry
1 tbsp white vinegar
1 C onions, minced
1 medium green chili, halved
2 tsp salt
2 stalks of curry leaves or bay leaf (optional)
7 small yellow potatoes
1 C water
1 + 1/2 C coconut milk