Mum's Chicken Curry
Serves 6.

3 lbs chicken thighs — skinned
2 tbsps peanut oil
1 oz fresh ginger — sliced thin
1 hot pepper — seeded and minced
1 ea onion — diced
3 ea garlic cloves — minced
1/2 c water
2 tbsps vinegar
1 c coconut milk
Spice Mixture:
2 ea cinnamon sticks — crumbled
10 ea cloves
2 tbsps curry powder
1/2 tsp ground turmeric
2 ea bay leaves
6 ea cardamom pods
1 tsp red pepper flakes

Heat oil in a dutch oven over medium high heat until it begins to smoke. With exhaust fan running, add spice mixture and cook, stirring constantly to prevent burning, for five minutes. 

Reduce heat to medium low, add onion, garlic, and jalapeno and continue cooking for two minutes. Add chicken, water, and vinegar, reduce heat to very low, cover, and simmer for 90 minutes. Add coconut milk and heat thoroughly.