In a pan over medium heat, warm up the vegetable oil. This creates a perfect base for sautéing and enhances the flavors of your seasoning.

Add the finely chopped brown onion and sea salt. Cook until the onion turns soft and translucent, about 5 minutes.

Stir in the minced garlic, grated ginger, sliced green chillies, and fresh curry leaves. Cook for a few minutes until fragrant.

Add the cinnamon stick, bruised cardamom pods, and curry powder. Cook for another minute, stirring constantly.

Toss in the diced tomato and chicken thigh fillets, stirring to coat the chicken evenly.

Pour in the apple cider vinegar, ground black pepper, and coconut milk. Mix well to combine and create a luxuriously creamy sauce.

Let the curry simmer until the chicken is cooked through and tender, approximately 20 minutes.

Garnish with fresh coriander leaves and an assortment of lime wedges. Serve the creamy curry with steamed basmati rice.