Toss the chicken with ¼ teaspoon turmeric and ½ teaspoon salt. Let it rest while preparing the remaining ingredients.

Heat the coconut oil in a large skillet or Dutch oven over medium heat. Add the mustard seeds and cover loosely. Cook for about 30 seconds, until they begin to pop.

Add the curry leaves carefully—they may splatter—followed by the onion. Cook for 8–10 minutes, stirring occasionally, until golden brown.

Add the ginger, garlic, and green chiles. Cook for 2 minutes, stirring frequently.

Add the tomato and cook for 4–5 minutes, until it softens and becomes jammy. Stir in the coriander, black pepper, garam masala, cumin, cayenne, and remaining ¼ teaspoon turmeric. Cook for 30 seconds.

Add the seasoned chicken and stir until thoroughly coated. Cook for 4–5 minutes, turning occasionally, until the outside is no longer pink.

Stir in the coconut milk, water, and remaining ½ teaspoon salt. Bring to a gentle simmer. Cover and cook for 15 minutes, then uncover and simmer for another 5–10 minutes, until the chicken is tender and the sauce reaches your preferred consistency. Chicken should reach 165°F internally.

Stir in the lemon or lime juice. Taste and adjust the salt and black pepper. For a stronger ginger flavor, stir in another teaspoon of freshly grated ginger just before serving.

Serve hot with basmati rice, Kerala parotta, appam, idiyappam, or naan.