Kerala Chicken Curry

Heat olive oil in a large skillet with a lid over medium heat until hot but not smoking. Drop in mustard seeds and cumin seeds cover skillet and wait until the mustard seeds have all popped. Add onion ginger and curry leaves. Saute over medium heat for about 5 minutes. Add tomatoes coriander red chili powder turmeric and cinnamon stick; stir well.

Add chicken and enough water to barely cover the chicken. Bring to a boil cover and simmer over medium or medium-low heat for about 45 minutes checking every 10 minutes to make sure there is enough moisture in the skillet to keep the chicken from burning. Add more water if necessary. When the chicken is tender season with salt and serve.