Coconut Chicken

Recipe Instructions Act 1--The chicken goes for a swim and ends up in the frying pan. Rinse chicken; pat dry with paper towels. Heat oil in a large skillet, add chicken and cook, turning often over high heat 8 to 10 minutes, until browned all over, then remove from pan. Pour off all but 3 Tbsp fat from pan, add mustard seeds and fry one minute, or until they begin to pop! Act 2--Things start to get spicy as the chicken falls into the company of some savory characters. Add onion to pan and cook, stirring over medium heat 8 minutes, or until soft and golden. Stir in garlic, gingerroot, chilies, cumin, coriander, and turmeric; cook 2 minutes. Stir in vinegar, return chicken to pan and turn pieces to coat them in spice mixture. Stir in coconut milk and bring to a boil. Cover and cook over a low heat about 30 minutes, or until chicken is tender and sauce has thickened. Season with salt and cayenne. The End--The chicken returns to you a changed bird. No longer so selfish, the chicken desires to serve you and 3 guests