Madras Chicken Curry (Joanie & Jeffrey)

1/4 c. vegetable oil
1 tsp. mustard seeds
2 medium onions, finely chopped
1" piece of fresh ginger, chopped and peeled
3+ garlic cloves, crushed
2 tsp. turmeric
1 Tbs. ground coriander
1 tsp. hot chili powder
1/4 tsp. ground fenugreek
2 tsp. ground cumin
1 tsp. black pepper
8 chicken pieces, skinned
2 1/2 cups coconut milk
1 tsp. salt
2 bay leaves
3 green chilis, slit lengthwise & seeded
Juice of 1/2 lemon

Heat oil in large saucepan, when it is hot, add the mustard seeds and fry until they begin to spatter. Add the onions, ginger & garlic & fry, stirring occasionally until the onions are soft. Stir in the spices and fry for 5 minutes, stirring frequently. Add 1 to 2 tsp. water if too dry. Add chicken pieces and turn over to coat thoroughly in spices. Fry until evenly browned. Add all remaining ingredients except lemon juice, stirring occasionally. Cover pan, reduce heat to low and simmer 50 minutes until tender. After 30 mm., uncover pan if the curry is too liquid, simmer uncovered until it thickens. Stir in lemon juice. Remove from heat and discard bay leaves. Transfer to warmed serving dish and serve at once, serves 4-6.